How to make vegan Chile Colorado. This recipe was “veganized” from the beef version published in Taste of Tucson.
Where to find the ingredients and tools used in the making of the Taste of Tucson Cookbook by Jackie Alpers
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 canâ€™t find bolillos at your local bakery, use a sweet French roll instead.
Nachos supreme stuffed bell peppers! Outtake from the Taste of Tucson cookbook. Recipe and food photography by Jackie Alpers.
This infused tequila makes a mean margarita or straight-up sipper.
Wondering what the difference is between different types of tequila and mezcal? Jackie Alpers has answers! Includes recipes for Tequila Citrus Sipper and Paloma cocktails
Chiltepin salsa is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. This recipe is from the Taste of Tucson cookbook by Jackie Alpers.
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.
This quick vegetarian breakfast is a cross between matzo molletes and huevos rancheros. I used beans from a can and my homemade chiltepin salsa.
A plant-based, high-moisture ground beef alternative such as Beyond Beef also works well in this recipe.
Chicken Mole Amarillo | Recipe by Jackie Alpers from the cookbook Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona.
There are Southwestern regional influences that vary from New Mexico to Arizona, Texas, and Southern California. Here in Tucson, our regional cuisine is defined by fresh veggies, grilled meats and all of the delicacies that a mid-sized, sunshine filled desert city/college town, 60 miles from Mexico, has to offer. Itâ€™s summertime eating all year round. This recipe was There are Southwestern regional influences that vary from New Mexico to Arizona, Texas, and Southern California. Here in Tucson, our regional cuisine is defined by fresh veggies, grilled meats and all of the delicacies that a mid-sized, sunshine filled desert city/college town, 60 miles from Mexico, has to offer. Itâ€™s summertime eating all year round. This recipe was originally developed for Today.com.
This recipe was originally developed for Lipton tea in conjunction with the FoodNetwork.com
Recipe for marinated flank steak using my momâ€™s recipe from the 80s, adding in some Mexican oregano and extra citus so now it’s an Ohio meets Tucson recipe.
Inspired by Mexican Style Street Corn, this whole beef jumbo hot dog is topped with roasted corn, mayo, lime and spices and served in a top-cut, whole grain bolillo roll. Food photo and recipe by Jackie Alpers.
Two Dips That Live As One, Together At Last
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.
Like all regional cuisines, Sonoran style Mexican food is evolving. My spicy Sonoran style chicken salad could easily be served inÂ tortas (sandwiches) alongside the pork or beef varieties, or in tacos, which are now available served on lettuce leaves at local restaurants as well as on traditional corn orÂ flour tortillas. I used store-boughtÂ rotisserie chicken which has become a staple in Mexican home cooking.
Here in Southern Arizona, our famous Sonoran style Mexican food is often garnished with pickled red onions and Mexican limes. I’ve incorporated those flavors into this spicy potato salad tossed with a chili-lime vinaigrette.