My time in Tucson

My trip to Tucson was to do some research on the types of menus and food offered in the area and to see what the average person to the high end consumer were eating.

Tucson as a whole is spread out with a 1 million person population. The South of Tucson, where the resort is located has a 80% Mexican population. Most of the food outside of the reservation is guided toward the Mexican residents. I went to a Mexican bakery named Eltriumfo ( triumpth) that sold all sorts of baked good and pastries. the product is not refined but concentrates more on tradition with their specialty of flour and corn tortillas. The corn tortillas are made in many sizes, each size for its own unique use, but for the most part in the medium round form. You can by a pre made corn tortilla dough at the average grocery market to make at home, but this bakery had them finished and ready to go. The Sweet Bakery goods are there but so are a well balanced sweet-savory product like empanadas with pumpkin, very delicious! The bakery was a deffinate treat!

The local grocery was also a treat! Full of aroma, they had probably the largest pile of cilantro I have ever come across, I guess that would be a favorite ingredient here along with green onions. Yes you could see the standard items that most groceries carry, but then there was all these different type of beans, lentils and fresh and dried peppers. I took some pictures but then security came over and told me no more pics, so like that stopped me? They had the cactus leaves, the jicama, the plantains, and then one I haven’t seen before a chayote squash? Now I’ve had Chayote Squash before but this variety had a prickly pear sort of thing going on, and a lot more spikes, like peach fuzz, but harder and sharper. I wouldn’t want to have to peel 50 lbs of them! I made my way over to the cheese counter, with some interesting types there. The Queso Fresco tasted in between a parm and a feta, I was quite fond of it. Then I came across the Mexican Creme! Its used in many applications, from a substitute of sour cream or mayo to a substitute for heavy cream on berries. My new friend Travis told me it is used on sweets or even as a topping on Mexican Sonora hot dogs! Wow! interesting. The rest of the market was a mix of mexican and American manufactured products. The Seafood department was small with little selection. As I seen on the Buffet back at the Casino there was a bit of Tilapia, which I guess is a common in these parts. There were some sole fillets and crabs, shrimp and imitation Crab. Not a ton of product but left me thinking that this in an opportunity and not a negative. On the side of the grocery was a liquor store with almost no wine but many types of beer and tequila. They also sell a premixed eggnog and Rum? The lady who worked the shop said she sells it during Christmas, New years and also Easter. tequila was the big show there, with many types and prices. That stuff is like fire water to me so no purchases!

A quick trip down the road and we were arriving at Tucson’s best little Mexican family taco restaurant, so claimed Travis? After having their family recipe hot sauce i would say they know what they are doing. It was hot! The tacos were served in home made fried corn tortillas but were still relatively soft. I got one beef and one seafood. The beef was not ground but in small fried chunks, topped with house made salsa and cilantro leaves. it was good but was even better with the hot sauce! The Seafood was the winner though, and guess what? it had the Mexican Creme on the top. The Seafood (fish) was battered and fried and the same salsa as the beef. the Seafood taco really stood out with the freshness of the seafood, but also there was distinct flavor of corn that really shined. I guess i will jump on the fan wagon with Travis. Across the parking lot was another whole in the wall type of place, and the door was open, so what do you expect? I walked in. Travis got excited as we seen the menu, i didn’t because it was all in Mexican and i had not a clue what the items were. A sample of Coetel de Elote was requested and given. Instantly I joind in on the excitment as I savord the flavor of this simple and High calorie soup. It was delicious! a mix of Butter, mayo, corn broth, sweet corn and cheese! As soon as I tasted it I thought if it only had a touch of heat to break up the fat this would be fantastic! Travis suggested to me at that point that they quite often put a little cayenne in it. There goes my great idea! I will be making something with this recipe for sure, I’m thinking a little lobster couldn’t hurt this dish.

There are restaurants i Tucson that feature Seafood but they mainly focus on Southern varieties such as Shrimp and Crabs. The main focus to this point has been beef and pork. There is a bit of feed lots between here and Phenix, one with 40,000 head of cattle. Some dairy farms as well. Tucson used to be known for the three C’s. Cattle, Cotton and Copper. Copper is still mined here in big production, beef is still  big business but cotton has dropped off a bit. On my way from Phenix to Tucson I came across a large Pecan orchard, which i guess do really well here with the dry heat. Citrus was in large production at one time but the orchards require so much water, and the land is favorable to housing developers that they orchards aren’t as common now a days. I return to tucson in three weeks and can’t wait to come here and win it with all these great flavors. Now I am going return back to Halifax to incorporate with my Atlantic lobster! Recipes to follow!