Shortly after Tucson was named the first UNESCO City of Gastronomy in the United States in 2015, Jonathan Mabry and his colleagues began to hear from a lot of local restaurants who wanted in.
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By the time Tucson itself became the first City of Food Cultures in the U.S. to be designated by UNESCO in 2015, hadn’t the National Heritage designation for the Santa Cruz died on the vine, or become like a river suddenly drying up in the sand?
Not really. Like most desert rivers, its energy just went “underground” for a while.
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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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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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Remember when cupcakes, frozen yogurt, bacon, and kale were everyone’s foodie obsessions? We talked to six Tucson chefs and restaurateurs to see what kinds of trends we should expect in 2018.
The trend all the chefs see continuing: local produce and farm-to-table ingredients.
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Tucson’s restaurant industry in 2017 at times felt like a rollercoaster ride, with enough twists and turns to keep us on our toes.
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Here’s a fun thing to do with out-of-town visitors! Skip lunch and take them on a guided food tour of our city’s finest bites. The Tucson metro area is getting two new routes this season: Fourth Avenue and an archaeology-focused tour of the Marana area.
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Turkey and stuffing aren’t the only foods on the menu this week in the Old Pueblo.
The Tucson City of Gastronomy Chefs on a Global Stage event will offer fare such as roast pork shoulder adobado with chipotle Anasazi beans, shrimp tacos with Sonoran white wheat tortillas and other distinctive dishes that celebrate the flavors of the region from 5 to 7 p.m. Sunday at the Carriage House, 125 S. Arizona Ave.
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To learn a city’s best dishes, you need a local guide. The Arizona Office of Tourism and the Arizona Restaurant Association recently launched website Expedition Foodie to help out-of-towners plan their culinary adventure in Arizona.
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Tucson’s title as a UNESCO World City of Gastronomy — the first in this country to receive the label — isn’t just about food.
It’s about our food system, and the honor came because Tucson has a local, interconnected and ancient one.
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When Tucson was selected as the first U.S. Creative City of gastronomy by UNESCO last week, its long history of cultivated crops was cited as part of the reason for its designation.
Road builders, sewer plant operators and backhoe operators can share some of the glory, along with the archaeologists who uncovered evidence of early agriculture in the Tucson Basin, said archaeologist James Vint.
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