Tito and Pep

8 Restaurants Defining Tucson’s Food Scene Right Now - AFAR

"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

In Tucson, the Food Reflects the City's Distinct Culture and Local Pride

"An upscale restaurant known for dishes like shrimp from the Sea of Cortez with masa dumplings."

Tucson’s Best Restaurants and Bars: Where to Eat in the Old Pueblo | Eater Phoenix

"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

Where to Eat in Tucson, Arizona's Desert Jewel | Bon Appétit

"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

Chef-owner John Martinez channels the borderlands with mesquite-grilled dishes and bright crudos. Recognized by The New York Times and included on Eater’s essential Tucson list, it nails modern Southwest bistro vibes without losing local roots.