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What’s Edible
Baja Arizona Eating?

 

August 8, 2017

There is no doubt that Edible Baja Arizona’s staff is not only knowledgeable about food, but also probably a little bit obsessed with it. From frequenting their favorite neighborhood restaurants to experimenting with new recipes in the comfort of their own kitchens, these five Edible Baja Arizona staff members have some words of wisdom to share with us foodies.

Megan Kimble, Edible Baja Arizona Editor

What is your go-to restaurant in Tucson right now? How did you find it?

My go-to restaurant right now is Five Points Market. They serve breakfast and lunch and I think it’s a great neighborhood spot because it really serves the community in downtown, Armory Park, and Barrio Viejo well. The food is really fresh and I know that the owners, Brian [Haskins] and Jasper [Ludwig], are really committed to supporting local growers and producers.

Do you have a favorite dish from there?

My favorite dish is their Wilted Green Salad, which I have tried to replicate at home. It’s a warm salad, which sounds kind of weird in the middle of summer, but it’s a great cornucopia of ingredients. They do a great job of switching out the ingredients by season. They also have great pastries … and a salad and pastry is a balanced meal in my opinion!

Are you cooking anything new/trendy?

Well, summer is my favorite season because we get all of my favorite vegetables at the local farmers’ markets and at the CSA. My favorite summer dish is eggplant, tomato, sweet corn, basil, olive oil, and goat cheese, which make a great pasta salad.

What is your go-to dish that you cook at home?

It depends on the season, but one of my go-to dishes uses whatever veggies I have. I roast them and mix them with quinoa and cheese. On Sunday, I had a friend over for dinner and I roasted a big butternut squash from the CSA and eggplant and some broccolini and I made this dressing sauce with hummus, balsamic vinegar, olive oil, salt, and pepper. I toasted some nuts and threw them in there. If I had chickpeas, I would have thrown them in there too (a bean in there is really good). So, basically, my go-to meal is some combination of vegetables, grain, and a bean.

Anything else you would like to mention about what you’re eating?

I feel like summer is when there is such amazing stuff at the farmers markets’ and it’s so easy to not go because its so hot outside. Winter veggies require more work than summer veggies, summer vegetables you can even eat raw! These foods can cook themselves. Edible Baja Arizona would love to see you at the farmers market!

Shelby Thompson, Edible Baja Arizona Online Editor

What is your go-to restaurant in Tucson right now? How did you find it?

My go to restaurant is TIME Market. I go there for dinner every Wednesday after I pick up my Tucson CSA share. I had biked past it so many times while I went to the U of A, until I finally decided to stop in one day. That’s when I realized it was kind of magical.

Do you have a favorite dish from there?

I always get a slice of pizza, whatever their daily vegetarian pizza is, with either their Greek salad or kale salad.

Are you cooking anything new/trendy?

I’ve been doing a lot of bowls for the past year, which I feel is really trendy right now. Usually, I will have some kind of grain, like quinoa or farro, and some sort of green veggie, either broccoli, kale, or swiss chard, with sweet potatoes or regular potatoes and whatever kind of homemade sauce or dressing I have in my fridge at that time!

What is your go-to dish that you cook at home?

I always keep eggs on hand because they are always really good for a quick meal. My favorite dish to make with them is roasted sweet potatoes with eggs and herbs. I will dice up a sweet potato and roast it in the oven with olive oil and sea salt and top them with two poached or fried eggs and some fresh herbs. That was actually inspired by a dish at Prep and Pastry!

Anything else you would like to mention about what you’re eating?

I have really been enjoying going to the farmers markets’ lately because summer is the most diverse time of year in terms of what kinds of foods are growing in Arizona. I love summer tomatoes!

Kate Kretschmann, Edible Baja Arizona Business Coordinator

What is your go-to restaurant in Tucson right now? How did you find it?

I’m pretty reliably at the Coronet on 4th Ave. Almost everyone there is a neighbor, friend, family, or some combination of the three.

Do you have a favorite dish from there?

They do this bruschetta with Middle Eastern flavors, so there’s mint, za’atar, nuts … it’s insanely delicious.

Are you cooking anything new/trendy?

This year I really like making food in pod form, like pasties, empanadas, gyoza, samosas, all that stuff. I’m still failing at Argentine-style empanadas—can’t get the dough thin enough.

What is your go-to dish that you cook at home?

A pile of Brussels [sprouts], onion, and sweet potato roasted in the oven.

Anything else you would like to mention about what you’re eating?

My devotion to the salad bar at Johnny Gibson’s Downtown Market is starting to get out of control.

Kate Selby, Edible Baja Arizona Baja Eats Columnist

What is your go-to restaurant in Tucson right now? How did you find it?

Oh geez, I honestly don’t know if I can pick a favorite; I’ve found SO many good restaurants in Tucson since I started writing Baja Eats; it makes me continue to seek out new places, and more times than not I find another restaurant to add to my list of favorites. That said, Zona 78 is a place I keep coming back to, because they’re family-friendly, have some great happy hour deals, and have a relaxed atmosphere and friendly staff.

Do you have a favorite dish from there?

The daily grilled cheese special is my go-to. It’s only served at lunchtime (until around 4:00pm, I believe), and every week Chef Keith Parker debuts a new combination of ingredients, all of which taste great dipped in a cup of their tomato basil soup.

Are you cooking anything new/trendy?

Not really—my husband Chad is the main cook in our home. That said, he’s been making some incredible sous vide dishes, and I’m an eager guinea pig for all his experiences.

What is your go-to dish that you cook at home?

I make a pretty excellent homemade pizza—my favorite is probably a white pizza topped with mozzarella, rosemary, olives, and caramelized onions.

Anything else you would like to mention about what you’re eating?

I love finding locally sourced options for any ingredients I can, and it’s not too hard to replace trips to the grocery store with trips to the farmers market. I learned a lot about the value of eating local and the community that exists around local food, and wrote it up for eBA back in Nov/Dec 2015. People can read about my experience here.

Steven Meckler, Edible Baja Arizona Contributing Photographer

What is your go-to restaurant in Tucson right now? How did you find it?

I’m out for lunch a lot, my favorite business-lunch spot (right now) is the Cup Café at Hotel Congress.

Do you have a favorite dish from there?

I like their Cubano and huevos rancheros!

Are you cooking anything new/trendy?

My wife is one of those people that comes home from work and is a zen cook. She looks at what is in the refrigerator and puts it all together and … it’s often great! We will never have a dish the exact same way again, it’s all sort of impromptu.

What is your go-to dish that you cook at home?

My go to dish is nachos. I put everything from avocado to all kinds of beans, chicken, whatever is in the fridge or cabinet on them!

Anything else you would like to mention about what you’re eating?

I’m the barbecue chef!

Header image by Steven Meckler.

 







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