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Tucson Joins Food Tourism Network

This week, Tucson played host to representatives from Europe, Asia, and Mexico whose home cities each value and prioritize local food and gastronomy. Known as the Delice Network, the group works together to share their different strategies and methods of promoting food culture at the local level.

Tucson recently joined the ranks as the 27th member, with Chicago as the only other U.S. city. 

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From Texas to Tucson, here are best trips to take in your 50s

Tucson is well known for its Sonoran-style Mexican food. But since the turn of the century, ethnic restaurants and fine dining choices have proliferated. In 2015, the United Nations Educational, Scientific and Cultural Organization (Unesco) designated Tucson a “world city of gastronomy” under the Creative Cities Network programme, becoming thus the first city of gastronomy in the United States. The Sonoran hot dog is very popular in Tucson. This is a hot dog wrapped in bacon and grilled, served on a bolillo-style hot dog bun, and topped with pinto beans, onions, tomatoes, and a variety of additional condiments.

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Tucson's Barrio Bread and El Charro are James Beard Award semifinalists

The James Beard Foundation just put out its annual list of semifinalists for the most prestigious award in the food world — and Tucson made the cut. 

Don Guerra of Barrio Bread is one of 20 semifinalists in the Outstanding Baker category. And El Charro Café is up for an Outstanding Restaurant award, which honors restaurants with 10 or more consecutive years in business.

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These Are the 6 Top Foodie Cities in the Country Right Now (And They're Not Even on Your Radar)

The nation’s first UNESCO City of Gastronomy has beguiled the Travelzoo team thanks to delicious, approachable fare like the bacon-wrapped Sonoran hot dog at El Güero Canelo’s, plus plenty of brunch hotspotsbakeries, and a new bean-to-bar chocolate spot, plus temporary pop-up dinners and other special foodie events.

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San Antonio’s UNESCO City of Gastronomy Title Could Be Big Business

“In the years since receiving its designation in December 2015, Tucson has emerged as a powerful force drawing foodies to Southern Arizona, creating food service jobs at a rate eight times greater than its overall economy.

In San Antonio, stakeholders see the designation as significant part of San Antonio’s continued makeover as a great American food city, and there’s hope it will spur even more culinary tourism than our world-famous Tex-Mex cuisine already brings. There are hopes that the designation will mean an expanded food scene for locals, but as yet, there are few concrete plans for that.”

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36 Hours in Tucson

As Austin is to Texas, Tucson is to Arizona. In this outspoken university town, artists, intellectuals and athletes share their passions for good food and outdoor fun. In Tucson’s case, its location in the southern Sonoran Desert divides two sections of scenic Saguaro National Park where cactuses reside in multi-limbed groves. Two years ago, Unesco cited Tucson as the nation’s first City of Gastronomy, highlighting its mix of Native American, colonial Spanish and border Mexican influences. That recognition seems only to have lit the fuse on new and adventurous breweries and distilleries as well as restaurants. With challenging urban hikes, other, more remote, trails nearby, and a new bike share system, Tucson makes for a calorically balanced weekend.

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Food Tourism, Restaurants Revitalizing Tucson

They say you are what you eat. If that statement is true, then Tucsonans must be equal parts multifaceted, high quality and above all, thriving. 

Dozens of Tucson eateries have opened this year, including American Eat Co., Cans, Hoki Poki and more. And on the horizon, the Boxyard, a shipping container mall, is being built on Fourth Avenue. Not only are these new options delicious and diverse, as they grow, Tucson grows with them.

“Restaurants here are growing quickly, and we’re starting to see diversity in them as well,” said Travis Reese, co-owner of 47 Scott. “There are new, really unique concepts in these restaurants we haven’t seen before. We’re in a more mature culinary scene now, and it’s growing in cool ways.” 

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Pivot Produce: Helping Local Produce Make Its Way to Your Plate

“There are a lot of people who think food doesn’t grow here,” said Erik Stanford, owner of Pivot Produce.

Along with well-known edibles from greens and herbs to citrus, legumes, and roots, the Sonoran Desert provides a plethora of edible plants as well as some endemic plants that add a unique Sonoran take to local cuisine. Think bright prickly pear and barrel cactus fruit, the potent heat of chiltepin, plump delicate squash blossoms, and honey-sweet figs. Why isn’t there a larger farm-to-table movement in Tucson, then? This is where Pivot Produce comes in.

Stanford had been working as a chef for years in Tucson, within which he started programs to locally source produce, creating contacts, and cultivating relationships with local farmers. It began to shift his ethos from working under the status quo of industrialized food sourcing programs to supporting local farms and farmers. With that shift however, he began to see the issues chefs run into when trying to source locally.

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A Look into Brian Smith’s Iron Chef Tucson 2018 Victory

With The Parish executive chef Travis Peters defending the Iron Chef Tucson title, Maynards Market & Kitchen executive chef Brian Smith had a culinary mountain to overcome.

Chef Peters has been on a roll the past couple of years. Just recently, he appeared in an episode of Food Network’s Guy’s Grocery Games. He also traveled to fellow UNESCO City of Gastronomy, Dénia, Spain to represent Tucson.

However, Smith also served as a culinary ambassador for Tucson at another UNESCO City of Gastronomy: Parma, Italy.

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Transformative Tucson: Renewal in the Sonoran Desert

Tucson is an attractive destination for wellness-focused travelers because of our spectacular location in the heart of the Sonoran Desert, great climate including more than 330 sunny days per year and easy access to outdoor activities and healthy, local foods.

“The Sonoran Desert is known for its restorative powers, so it’s no surprise two of the top destination spas in the world—Miraval and Canyon Ranch—are located here” exclaimed Mary Rittman, Senior Director of PR & Communications, Visit Tucson.

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Downtown Kitchen “Around the Globe” Summer Culinary Tour Kicks off with Macau

DOWNTOWN Kitchen + Cocktails is starting its Around the Globe Summer Culinary Tour with a Macau menu from Wednesday, May 23 – Wednesday, July 11.

Representing Tucson as the first city in the US to be named a City of Gastronomy, chef Janos Wilder and others have been invited to other “sister” cities around the world to share the region’s culinary history and unique foods.

The DOWNTOWN Kitchen Around the Globe summer series features menus from all over, focusing on ingredients, technique, and the culinary appreciation of each destination.

This year begins with Macau. A region of the People’s Republic of China, Macau has 400 years of culinary experience. The cuisine highlights a blend of Southern Chinese and Portuguese cuisines, with a hint of Southeast Asia.

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Tucson Chef Invited to Thailand for Asia’s Largest Annual Culinary Trade Show

A hometown chef and Tucson’s City of Gastronomy designation will get international exposure this month a world away from the Old Pueblo.

Amonwadee “Dee” Buizer, chef-owner of the 2-year-old Senae Thai Bistro downtown, is one of seven Americans invited by the government of Thailand to take part in Asia’s largest annual culinary trade show at the end of May. It’s an all-expenses-paid trip to the largest food trade show in Asia and one of the largest in the world.

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There’s More to Agave than Tequila

You can sip me, you can eat me and you can moisturize with me—what am I?

The agave plant.

Today, this plant is widely known as the key ingredient in the alcoholic beverage that is taken with lime and salt or mixed in to make margaritas, but agave has a much greater importance in the Sonoran Desert than just tequila.

“We think about tequila as the major way we know the plant today, but up until a century ago more people ate it in this region than they drank it,” said Gary Nabhan, an agricultural ecologist and ethnobotanist, who has been studying agave and other Sonoran Desert plants for decades.

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Tucson's Agave Heritage Festival is bigger than ever as it turns 10

“It started as our way of bringing people downtown,” says Todd Hanley, general manager of Hotel Congress. “It quickly turned into the Agave Heritage Festival. Just having a tequila tasting wasn’t good enough — everyone else was already doing that. It didn’t make any sense for us to make this a tequila competition. We wanted to do something more unique and culturally significant.”

Following Tucson’s City of Gastronomy designation in 2015, the festival had transformed into a destination event with seminars, fundraising, tastings and exhibits.

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2018, ArticleAnthony Bacinski