Located in the Mercado San Agustin, Agustín Kitchen offers rustic vibes and food good enough to impress anyone.
People rave about the local wine and the blend of new American and French cuisines, but the dessert is no less worthy.
All desserts are made by aka Deli & Bakeshop, which is conveniently located next door to Agustín Kitchen.
Like many restaurants, Agustín Kitchen’s dessert menu rotates seasonally.
“I feel that the menu is always evolving for one reason or another, be it that there is an improvement to a dish or something isn’t doing as well as I had hoped so it will get changed out,” aka’s Pastry Chef Jaime Lawhorn said.
Currently, Agustín Kitchen is offering the following desserts:
• Fudgy Chocolate Brownie with cherry chutney, pepita clusters, and ice cream from Isabella’s Ice Cream
• Rotating Cheesecakes served with Cointreau whipped cream and fresh berries
• Rustic Strawberry Shortcake with Cointreau whipped cream
• Lemon Turmeric Summer Tart with Cointreau whipped cream and fresh berries
• Caramel Chocolate Pecan Bite
If you’re familiar with Tucson’s food scene, Agustín Kitchen’s desserts might seem similar to another Tucson favorite — Fourth Avenue’s The Coronet. That’s because Sally Kane is the owner of aka Deli & Bakeshop, Agustín Kitchen, and The Coronet, and Lawhorn prepares desserts for all three.
Although the menu shares a few of the same desserts, Agustín Kitchen and The Coronet are very different from one another.
“The Coronet and Agustín Kitchen dessert menus are similar but each have something on the menu that the other does not,” Lawhorn said.
Aside from the different ambiance at each restaurant, the food and beverage pairings offered are also very different.
“The brownie sundae pairs well with the AZ Steak Frites,” Lawhorn said. The steak frites dish is a 10-ounce sirloin with frites and a Whiskey Del Bac bavaroise sauce.
“The Lemon Turmeric Tart pairs well with seafood dishes,” she added. Agustín Kitchen offers dishes such as baked oysters, Atlantic salmon, and calamari.
Lawhorn said that all desserts are made from scratch with quality ingredients, including those locally-sourced and organic.
“Jaime echoes my sentiments that I love a good dessert,” Kane said. “To me, they are made with the best ingredients we can find.”
Specifically, Kane mentioned Hayden Mills flour and 70 percent Scharffen Berger chocolate. She also noted that all cures, jams, and doughs are handmade.
“Also, I want my sweets not too sweet,” Kane said. “They should be well-balanced, full of flavor, with little salt tickles on the tongue.”
100 South Avenida del Convento
Tucson, AZ 85745
Dessert in the Desert is a series highlighting desserts in Tucson. The main courses at restaurants get all the rage, as they should, but what about desserts? They deserve a spotlight, too.