Tito and Pep
Restaurant · Tucson ·
Mesquite-grilled Southwestern fare, creative cocktails & local beers
Mesquite-grilled Southwestern fare, creative cocktails & local beers
"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
"A wood-fired, ingredient-driven restaurant offering a refined take on Sonoran flavors by spotlighting the region’s agricultural bounty. Expect char-forward preparations such as grilled nopales and roasted chiles alongside dishes that emphasize seasonal, locally sourced produce and thoughtfully executed fire-based techniques." - AFAR
"An upscale restaurant known for dishes like shrimp from the Sea of Cortez with masa dumplings."
"Chef John Martinez fully embraces his mesquite grill with nearly every dish in his full-service, midcentury modern restaurant, which was a 2022 James Beard Award semifinalist. While Tito and Pep’s queso fundido is easily one of its most popular dishes, other standouts include the sea bass crudo, grilled octopus, and seasonal pozole." - Jackie Tran
"A cozy neighborhood spot blending influences from Japan to the Levant but rooted in Tucson through a mesquite-fire–centric kitchen and hyper-local ingredients (like quince from a local living agricultural museum); best experienced by sharing multiple small plates and saving room for a standout passion fruit panna cotta." - ByJackie Tran