Molletes

Molletes

These open-faced breakfast sandwiches are made by slathering refried beans onto toasted bolillo rolls and then heaping avocado slices, a fried egg, hot sauce, and lots of cheese on top. If you can’t find bolillos at your local bakery, use a sweet French roll instead.

Sonoran Style Vegetarian Nachos Supreme Stuffed Bell Peppers

Sonoran Style Vegetarian Nachos Supreme Stuffed Bell Peppers

Nachos supreme stuffed bell peppers! Outtake from the Taste of Tucson cookbook. Recipe and food photography by Jackie Alpers.

Fleur De Sel Caramels

Fleur De Sel Caramels

Fleur de sel (“flower of salt”) is a hand-harvested sea salt with distinctive flavor. Look for variations that have a pink or gray tone. You’d think that something with such a fancy-sounding name might be complicated to make, but in fact these sweet and savory bite-size treats are as easy to concoct as they are to devour. Still, if you want to let your friends believe these caramels are a feat of culinary magic, your secret’s safe with me.

Recipe for Chorizo, Egg, and Cheese Breakfast Taco

Recipe for Chorizo, Egg, and Cheese Breakfast Taco

I ate this as a makeshift breakfast every day for weeks while writing Taste of Tucson.

The fat from the tablespoon of chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories. I fry up a batch of chorizo in advance and store it in the fridge, where it becomes solid until I scoop it out and heat it up.

Chocolate Pistachio Biscotti with Sprinkles

Chocolate Pistachio Biscotti with Sprinkles

This triple-chocolate double-baked treat is dipped in a dark chocolate coating with sprinkles on top. Arizona is one of only three states in the US where pistachios are grown and chocolate and sugar are two of the most revered ingredients in Sonoran cuisine.