About the BookA collection of delicious recipes from local restaurant experts and the author's own original recipes, all inspired by the rich culture of Sonora, Arizona. A cookbook dedicated to the foods inspired by the region's beauty and diversity, Taste of Tucson discovers through recipes and photos the unique mix of cultures that create Southern Arizona's incredible cuisine. Award-winning photographer and cookbook author Jackie Alpers shares her own inspired food creations in this book as well as her favorite restaurants' dishes, while incorporating the history of the Sonora region, the mysticism and lore, and how it has contributed to the food of the people who live there. Building from tried-and-true basics and tutorials on tacos, enchiladas, carne asada, and huevos rancheros, she divulges secrets to making Sonora's most unique savories and sweets, including Chicken Mole Amarillo, Adobo Pulled Pork, Red Pozole, Dark Chocolate and Coffee Figgy Pudding Cakes, and more.For cooks of all levels, from anywhere in the world who loves to dine on this Southwestern region's foods, this cookbook welcomes you to bring Sonora's best and most iconic tastes into your own kitchen.
RUSA BOOK AND MEDIA AWARD WINNER * MPIBA's EATING THE WEST AWARD FINALIST * AMERICAN PHOTOGRAPHY 37 WINNER * IPA INTERNATIONAL PHOTOGRAPHY AWARD WINNER
Named one of the best cookbooks of the year by the Arizona Republic, Phoenix New Times, and Arizona Daily Star
Learn how to make Mexican food the Sonoran way!
"Jackie's delicious book takes me back to Tucson, with each incredibly delicious recipe, tied to stories and wonderful characters. It will connect you to the one and only place that Tucson is. What a delight!"
--Pati Jinich, chef, cookbook author, and host of PBS's Pati's Mexican Table
Award-winning photographer and cookbook author Jackie Alpers shares her own inspired recipe creations in this book as well as recipes for her favorite restaurants' dishes provided by 16 regional chefs, while incorporating the history of the region, the mysticism and lore, and how it has contributed to the food of the people who live there. Building from tried-and-true basics and tutorials on tacos, enchiladas, carne asada, and huevos rancheros, she divulges secrets to making the Tucson area's most unique Sonoran style savories and sweets, including: Chicken Mole Amarillo, Adobo Pulled Pork, Red Pozole, Dark Chocolate and Coffee Figgy Pudding Cakes, and more.
For cooks of all levels, from anywhere in the world. This cookbook welcomes you to bring the Sonoran region's best and most iconic tastes into your own kitchen.
More than simply creating a cookbook devoted to Tucson, food photographer and blogger Alpers, a contributor to foodnetwork.com, has produced a laid-back, approachable entry to Sonoran cuisine. . . A chapter on various spice blends and salsas is a highlight. The collection is enhanced with contributions from local chefs, along with Alpers's own photography, allowing readers to visualize each dish. . . Not just with regional appeal, this cookbook will find a welcome home among anyone looking to recreate Southwestern classics.
More of us have spent time in our own kitchens over the past year. For some, that has actually meant a lot of time by the microwave or unpacking the order that was just delivered. But for many others, it's meant cooking--sometimes from old family recipes and others of a more innovative bent. Jackie Alpers had begun work on her book Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona prior to the pandemic, but its collection of recipes from some of southern Arizona's favorite spots offers the chance to make the home kitchen a creative place.
--KJZZ's The Show (Tucson)
A cookbook can double as a travel guide, helping the reader experience a city or region through its cuisine. . . The tastes of the U.S. Southwest inspired this collection of recipes from the Sonora region. Food columnist and photographer Alpers helps those new to the area's cuisines stock their pantries--staples include beef tripe, chia seeds, and chipotle chiles in adobo--and provides cheerful, encouraging direction for cooks of all levels.
In addition to staples like cheese crisps, Alpers has an entire section on Mexican snack foods including El Guero's Sonoran hot dogs, recipes for tostilocos and tostinachos, even a hot dog taco. This sets the book apart from previous Tucson cookbooks, which tend to focus on homestyle Mexican restaurants with servers and combo plates. (Although, the book does have some of that too.)
--Arizona Daily Star
Jackie's Happy Plate blogger Alpers celebrates the cuisine of Tucson, Ariz., in this informative debut cookbook. . . Fans of Southwestern cuisine will appreciate this flavorful recipe collection.
Taste of Tucson is an inordinately fun and accessible guide to a distinctive regional American cuisine.
A bold, colorful collection of recipes that include molletes, an open-faced breakfast sandwich, cream of avocado soup, and shrimp with creamy goat cheese-poblano sauce. Jackie's recipes are packed with a flavor punch and I am eyeing the desert dessert nachos and potato salad with chile-lime vinaigrette and red onion.
--Eat Your Books (blog)