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Author: Rita Connelly
Publisher: Arcadia Publishing
ISBN: 143966398X
Category : History
Languages : en
Pages : 149
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Book Description
Tucson's culinary journey began thousands of years ago, when Native American tribes developed an agricultural base along the Santa Cruz River. In modern times, restaurants ranging from tiny taquerias to fine dining spaces all contributed to the local food culture. El Charro, serving Mexican cuisine since 1922, still attracts crowds from all over. Folks head straight to Pat's for a hot dog, Lucky Wishbone for some fried chicken or eegee's for a grinder and a cold, frosty drink. On any given night, the patio at El Corral is filled with diners anticipating their famous prime rib and tamale pie. Local food writer Rita Connelly brings to life the stories of beloved eateries that have endured for decades and continue to delight with incredible flavors.
Author: Rita Connelly
Publisher: Arcadia Publishing
ISBN: 143966398X
Category : History
Languages : en
Pages : 149
Get Book Here
Book Description
Tucson's culinary journey began thousands of years ago, when Native American tribes developed an agricultural base along the Santa Cruz River. In modern times, restaurants ranging from tiny taquerias to fine dining spaces all contributed to the local food culture. El Charro, serving Mexican cuisine since 1922, still attracts crowds from all over. Folks head straight to Pat's for a hot dog, Lucky Wishbone for some fried chicken or eegee's for a grinder and a cold, frosty drink. On any given night, the patio at El Corral is filled with diners anticipating their famous prime rib and tamale pie. Local food writer Rita Connelly brings to life the stories of beloved eateries that have endured for decades and continue to delight with incredible flavors.
Author: Rita Connelly
Publisher: Arcadia Publishing
ISBN: 1625856156
Category : History
Languages : en
Pages : 160
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Book Description
From western roadhouses to fine dining, Tucson boasts an extraordinary lineup of diverse restaurants. Though some of its greatest no longer exist, their stories conjure the sights, smells and sounds of the city's history. Longtime locals still buzz about Gordo's famous chimichangas, an accidental dish originating in Tucson. The legendary Tack Room was a beacon of fine dining. Places like Café Terra Cotta and Fuego pioneered a new southwestern cuisine, serving regional dishes like prickly pear pork and stuffed poblanos. University of Arizona alumni miss old spots like the Varsity, while long-gone haunts like Gus & Andy's attracted a unique crowd of businessmen, movie stars and the occasional mobster. Join local food writer Rita Connelly as she serves up savory stories of good food and good company from the gone but never forgotten favorites of the Old Pueblo.
Author: Rita Connelly
Publisher: History Press Library Editions
ISBN: 9781540228185
Category : History
Languages : en
Pages : 130
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Book Description
Tucson's culinary journey began thousands of years ago, when Native American tribes developed an agricultural base along the Santa Cruz River. In modern times, restaurants ranging from tiny taquerias to fine dining spaces all contributed to the local food culture. El Charro, serving Mexican cuisine since 1922, still attracts crowds from all over. Folks head straight to Pat's for a hot dog, Lucky Wishbone for some fried chicken or eegee's for a grinder and a cold, frosty drink. On any given night, the patio at El Corral is filled with diners anticipating their famous prime rib and tamale pie. Local food writer Rita Connelly brings to life the stories of beloved eateries that have endured for decades and continue to delight with incredible flavors.
Author: Carolyn Niethammer
Publisher: University of Arizona Press
ISBN: 0816538891
Category : Cooking
Languages : en
Pages : 233
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Book Description
Southwest Book of the Year Award Winner Pubwest Book Design Award Winner Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”
Author: Lydia R. Otero
Publisher: University of Arizona Press
ISBN: 0816534918
Category : History
Languages : en
Pages : 289
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Book Description
On March 1, 1966, the voters of Tucson approved the Pueblo Center Redevelopment Project—Arizona’s first major urban renewal project—which targeted the most densely populated eighty acres in the state. For close to one hundred years, tucsonenses had created their own spatial reality in the historical, predominantly Mexican American heart of the city, an area most called “la calle.” Here, amid small retail and service shops, restaurants, and entertainment venues, they openly lived and celebrated their culture. To make way for the Pueblo Center’s new buildings, city officials proceeded to displace la calle’s residents and to demolish their ethnically diverse neighborhoods, which, contends Lydia Otero, challenged the spatial and cultural assumptions of postwar modernity, suburbia, and urban planning. Otero examines conflicting claims to urban space, place, and history as advanced by two opposing historic preservationist groups: the La Placita Committee and the Tucson Heritage Foundation. She gives voice to those who lived in, experienced, or remembered this contested area, and analyzes the historical narratives promoted by Anglo American elites in the service of tourism and cultural dominance. La Calle explores the forces behind the mass displacement: an unrelenting desire for order, a local economy increasingly dependent on tourism, and the pivotal power of federal housing policies. To understand how urban renewal resulted in the spatial reconfiguration of downtown Tucson, Otero draws on scholarship from a wide range of disciplines: Chicana/o, ethnic, and cultural studies; urban history, sociology, and anthropology; city planning; and cultural and feminist geography.
Author: Britton Davis
Publisher: U of Nebraska Press
ISBN: 9780803258402
Category : History
Languages : en
Pages : 308
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Book Description
Britton Davis's account of the controversial "Geronimo Campaign" of 1885–86 offers an important firsthand picture of the famous Chiricahua warrior and the men who finally forced his surrender. Davis knew most of the people involved in the campaign and was himself in charge of Indian scouts, some of whom helped hunt down the small band of fugitives Robert M. Utley's foreword reevaluates the account for the modern reader and establishes its his torical background.
Author: Rita Connelly
Publisher: Arcadia Publishing
ISBN: 1467118850
Category : Cooking
Languages : en
Pages : 160
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Book Description
From western roadhouses to fine dining, Tucson boasts an extraordinary lineup of diverse restaurants. Though some of its greatest no longer exist, their stories conjure the sights, smells and sounds of the city's history. Longtime locals still buzz about Gordo's famous chimichangas, an accidental dish originating in Tucson. The legendary Tack Room was a beacon of fine dining. Places like Café Terra Cotta and Fuego pioneered a new southwestern cuisine, serving regional dishes like prickly pear pork and stuffed poblanos. University of Arizona alumni miss old spots like the Varsity, while long-gone haunts like Gus & Andy's attracted a unique crowd of businessmen, movie stars and the occasional mobster. Join local food writer Rita Connelly as she serves up savory stories of good food and good company from the gone but never forgotten favorites of the Old Pueblo.
Author: Flores
Publisher: Running Press
ISBN: 9781555611217
Category : Cooking
Languages : en
Pages : 0
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Book Description
Recipes and lore from El Charro Café, a Tucson landmark famous for its vibrant, fresh Mexican food.
Author: Jane Stern
Publisher: Thomas Nelson Inc
ISBN: 9781558539921
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Presents 150 recipes for Mexican food from the 80-year-old Tucson restaurant El Charro Café.
Author: Clark Norton
Publisher: Reedy Press LLC
ISBN: 1681061007
Category : Travel
Languages : en
Pages : 174
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Book Description
