Tucson Food: North of the Border
Although Tucson ensures that authentic south-of-the-border culinary and cultural influences aren’t lost in translation, it also cooks up plenty of cross-border sway. The growing University metropolis boasts eats from around the world and mixes these tastes with more local flavors.
Emerging from an era of meat and potatoes and carne and frijoles—all of which it still does exceptionally well—Tucson has become a foodie tour de force. You can indulge in authentic chicken mole and carne seca (dried beef); fill up on some local/global fusion food; or get good and greasy with a Sonoran hot dog.
Start with some classic Mexican dishes such as tamales or enchiladas. But today even Mexican-American foods are evolving into a new generation of creations. Do you prefer the chimichangas that purportedly originated at El Charro Café or the mango-filled ones at Mi Nidito for dessert? Taste and decide for yourself.
Many identify Mexican food by bright, glistening layers of cheddar that render the entrée below it unrecognizable. Not that there’s anything wrong with that, but true Mexico-style meals are untouched by orange cheese. Authentic dishes are served with much smaller rations of white cheese, usually queso blanco or panela—mild cheeses that become soft and creamy when heated, but don’t melt—and Cotija, a Mexican-style Parmesan.
Pick a Pepper
Another key to authentic Mexican food is its heat source: fresh peppers. These heat-tolerant plants were once a south-of-the-border specialty; increased demand has led to their being raised in the southern United States, where they’ve had a growing impact on regional cuisine. There are endless varieties of the spicy fruit, but here are some more commonly seen on local menus.
Green and Red: Often roasted and peeled for stews and broths, sauces, rubs, marinades, confectionery, chili, and chiles rellenos. Green chiles are unripe, with mild to medium-high heat. Red chiles are ripe, with maximum heat.
Jalapeño: These flavorful green peppers can range from mild to hot and are served pickled, canned, deep-fried for "poppers," or as a garnish for everything from salads to nachos.
Chipotle: When select jalapeños mature from green to a deep red, they’re prime for the wood-smoking process that creates chipotle peppers. Their distinct flavor is popular in sauces, marinades, and salsas.
Habañero: This thumb-shape pepper is one of the hottest. A little goes a long way in cooking. It’s most often found in chili recipes and hot sauces.
Poblano: This green pepper, aka pasilla, is usually mild, but can sometimes pack a punch. Dried, it’s an ancho chile. The poblano is used for moles.