@bonappetit
Bon Appetit
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Postcard auto-generates content from this account to provide the most up-to-date info from the web.
Latin American restaurant · Tucson
"Beloved in cattle country for largely vegan cooking, this vibrant, vegetarian spot topped Yelp’s best restaurants in 2024 and feels like a warm hug: a daily-changing menu anchored by jackfruit carnitas tamales with fresh salsa and a chile relleno stuffed with creamy mozzarella, served with vegetable turmeric rice and refried beans. I’ve had tepary beans cooked perfectly al dente with carrots and nopales, garnished with red chile sauce and salsa verde, along with tacos and other dishes featuring huitlacoche and flor de calabaza. The drinks carry the same nourishing vibe—think hibiscus agua fresca, turmeric lemonade, prickly pear horchata, and mesquite lattes—and chef Wendy Garcia’s chingona energy radiates in the dining room; she embraces regulars and might lead the whole kitchen out to sing “Happy Birthday,” making it easy to see why it’s so loved." - ByVon Diaz
Latin American restaurant · Tucson
"A newer project from Wendy Garcia, this is where I can get her signature vegan and vegetarian offerings alongside meat, and a visit quickly turns into a feast: a green chicken enchilada topped with red sauce and a fried egg; carnitas and ropa vieja tacos; a gorgeous vegetable plate with fresh figs, fried cheese, local pistachios, and cholla buds; tepary beans with queso fresco and fresh green chiltepín peppers; beef and chicken tamales; and another vegetable platter of locally foraged wild mushrooms, jackfruit ropa vieja, huitlacoche, and salad on a wide wheat tortilla. The pace is overwhelming and decadent in the best way, a reflection of Garcia’s nonstop, attentive energy and her affection for the landscape and its foodways." - ByVon Diaz
Bar · Tucson
"A dedicated mezcal bar I visit to learn as much as to drink, it shares space with celebrated coffee shop Exo Roast Co. in a small adobe building in Barrio Viejo; the room doubles as a music venue and serves bar snacks like tamales prepared by a local abuela. Cultural anthropologist Doug Smith offers courses and monthly tastings here, and one evening with him took me from a Sonoran bacanora to a Puebla mezcal made with bovine fermentation to an Oaxacan pechuga, underscoring how no two bottles—even from the same distiller—are exactly the same and how these spirits are meant to be enjoyed and shared to the last drop." - ByVon Diaz
Restaurant · Tucson
"In summer I’ve had a hamachi aguachile with mesquite-smoked cantaloupe here, and the drinks list includes at least 30 different mezcals." - ByVon Diaz
Italian restaurant · Tucson
"An Italian spot where I order calamarrones—fried calamari combined with chicharrones—served over salsa macha with preserved orange." - ByVon Diaz
Mexican restaurant · South Tucson
"A local favorite for crisps: huge wheat tortillas toasted and topped with green chiles, carne seca, cheese, salsa, and guacamole, like a Mexican pizza." - ByVon Diaz
Mexican restaurant · Tucson
"A place where I find the iconic Sonoran hot dog—a bacon-wrapped dog piled with beans, chopped green chile, cheese, and crema, served with a whole roasted chile on the side." - ByVon Diaz
Hot dog restaurant · Tucson
"A food truck where I go for the iconic Sonoran hot dog: a bacon-wrapped dog topped with beans, chopped green chile, cheese, and crema, plus a whole roasted chile on the side." - ByVon Diaz
Mexican restaurant · Tucson
"A spot I turn to for the region’s signature molcajete—meat or seafood cooked inside a large stone mortar—served alongside mini chimichangas." - ByVon Diaz
Mexican restaurant · Tucson
"A pioneer in bringing small-batch agave spirits to the area." - ByVon Diaz