Tucson is paradise for lovers of Mexican food. Its highlights include spectacular tamales of every imaginable type from the Tucson Tamale Company, Sonoran hot dogs from corner street carts in South Tucson, pico de gallo fruit cups sprinkled with lime and chile powder, zesty shrimp dishes at Mariscos Chihuahua, towering Topopo salads, utterly inventive and kaleidoscopically beautiful fare at The Little One, and a full repertoire of vegetarian and vegan dishes at a bustling beacon called Tumerico. But there’s much to eat in Tucson beyond great Mexican food, including mighty sweet roll breakfast at Gus Balon’s, S’mores French toast and duck confit hash at Prep & Pastry, hand-crafted ice cream at Hub Ice Cream Factory, and impeccably fresh loaves and pastries at a bakery/restaurant called Beyond Bread.
There used to be a roadside tourist attraction out West that had a sign warning visitors, “Prepare to Be Amazed.” That’s what we’d say to anyone coming to eat...
Situated in an unprepossessing slab sided hotel called the Park Inn International in Tucson, Arizona, Café Poca Cosa is the finest Mexican restaurant in town and one of the...
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Unique Regional Dishes After 40 years and 5 million miles spent on the road looking for America's best regional food, we've assembled a list of the quintessential, must-eat food in...
Taco Take Over When we started hunting Roadfood many years ago, good tacos were hard to find anywhere other than the southwest borderlands and southern California. Today, great tacos are...
Grilled Cheese From pressed-flat, wafer-thin, white-bread-and-Velveeta cooked on a lunch-counter flattop to effulgent bouquets of imported cheese melted between halves of an artisan bun, the best grilled cheese sandwiches have...
Good Eats of South Tucson, a World Apart The city of Tucson completely surrounds the city of South Tucson. But legally and culturally – and edibly – South Tucson stands...
Hangover BeGone Other than drinking more or not drinking at all, the way to banish hangovers is to spoon up some menudo. Made from tripe with a large charge of...
Restaurant El Charro, which dates back to the 1920s, says the Topopo Salad was invented by founder Monica Flinn, who was so impressed when she saw the Mexican volcano...
Among the countless Mexican restaurants in Tucson, these five give the best feel for the amazing range of styles and specialties, from the outlandish Sonoran hot dogs at El...
Donut devotion as fervid as the commitment devotees have for barbecue. Everybody has a favorite kind. From robust cake sinkers to featherweight glazed, styles vary dramatically. In our experience,...
To quench ferocious thirst (non-alcoholically), few beverages are as welcome as horchata. A rice milk that varies from saki-thin to milk shake-thick, served on ice and dusted with cinnamon,...
Huevos Rancheros, which means ranch-style eggs, once was an exotic dish that U.S. travelers found only in the southern border-state cafes. With the burgeoning popularity of Mexican food --...
There's no point getting into a flame war over which American hot dog is best. It's impossible, because the nation's hot dogs are so diverse. However, we will go...
At their best, made from roasted chilies that still have muscular vegetable walls, stuffed with cream-rich molten cheese and haloed in a coat of featherweight batter fried to a...
Green corn tamales, so named because they are wrapped in fresh green husks rather than dry, beige ones, used to be seasonal, available only at the end of summer...
The Sonoran hot dog, most flamboyant of America's wieners, starts as a simple beef frank. The cook wraps it in bacon and grills it in a trough alongside other...
