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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A sunset drive over Gates Pass outside Arizona’s Saguaro National Park, a half hour west of downtown Tucson, delivers momentary goose bumps. In the vast valley before you, lanky green cacti stand silhouetted against purple-red mountains, a visual rock opera. Hit it just right, and golden light pierces the cactus spines, electrifying their outlines.
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A report on Tucson food systems done by The Center for Regional Food Studies at the University of Arizona shows 14 community organizations make Tucson a leader in conserving food biodiversity.
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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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