Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona


Product Details

$34.99  $32.54
West Margin Press
Publish Date
9.2 X 7.7 X 0.8 inches | 1.45 pounds

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About the Author

Jackie Alpers is a cookbook author, recipe developer, and award-winning food photographer. She writes and photographs a monthly column for FoodNetwork.com and contributes to Food Network Magazine, Refinery29, Real Simple, The Kitchn, and Edible Baja Arizona Magazine. Her work has been featured on Reader's Digest, CNN, and NPR, and her blog Jackie's Happy Plate has been featured in Cosmopolitan, Esquire, Glamour, Better Homes and Gardens, Brit + Co, and Buzzfeed Food. Jackie happily cooks from her kitchen in Tucson, AZ. Visit her at jackiealpers.com and see her blog at jackieshappyplate.com.


"Jackie's Happy Plate blogger Alpers celebrates the cuisine of Tucson, Ariz., in this informative debut cookbook. Much of the fare is heavily inspired by Sonoran-style Mexican cuisine, and there are plenty of classics on offer, such as chunky guacamole, arroz con pollo, and Mexican street corn. Other tempting dishes include caldo de queso (potato and cheese soup), calabacitas con queso (cheesy squash with corn and tomatoes), and Sonora-style pico de gallo (fresh fruit and vegetables seasoned with chili and lime). Alpers also includes her own fun fusions, like matzalbondigas (she swaps the meatballs in the soup for matzo balls), and a Thai-Mex slaw spiked with a serrano chile. She also includes visual glossaries and helpful descriptions of staple ingredients, such as fresh and dried chiles (for ancho chilis, she writes, 'Dried poblano chile with a sweet, fruity flavor and a mild heat level') and Mexican-style cheese (cotija, she notes, is 'crumbly and salty like grated parmesan'). Along the way, Alpers provides a history of Tucson and considers how the region's past has influenced its cuisine (for the Cod Tlalpeño with chickpeas, she writes, 'Chickpeas were introduced by the Spanish into the Southwest along the Rio Grande by 1630'). Fans of Southwestern cuisine will appreciate this flavorful recipe collection."--Publisher's Weekly review
"Taste of Tucson is an inordinately fun and accessible guide to a distinctive regional American cuisine."--Foreword Reviews
"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."--Publisher's Weekly
"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."--Library Journal
"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