Lost Restaurants of Tucson PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Lost Restaurants of Tucson PDF full book. Access full book title Lost Restaurants of Tucson by Rita Connelly. Download full books in PDF and EPUB format.
Author: Rita Connelly
Publisher: Arcadia Publishing
ISBN: 1467118850
Category : Cooking
Languages : en
Pages : 160
Get Book Here
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: Arcadia Publishing
ISBN: 1467118850
Category : Cooking
Languages : en
Pages : 160
Get Book Here
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: Arcadia Publishing
ISBN: 1625856156
Category : History
Languages : en
Pages : 160
Get Book Here
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: Clark Norton
Publisher: Reedy Press LLC
ISBN: 1681061007
Category : Travel
Languages : en
Pages : 174
Get Book Here
Book Description
Author: Rita Connelly
Publisher: History Press Library Editions
ISBN: 9781540228185
Category : History
Languages : en
Pages : 130
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: Mary Paganelli Votto
Publisher: Rowman & Littlefield
ISBN: 0762775823
Category : Travel
Languages : en
Pages : 404
Get Book Here
Book Description
Your Travel Destination. Your Home. Your Home-To-Be. Tucson Savor the Southwestern cuisine. Bask in 350 days of sunshine a year. Find inspiration in the desert and mountain landscape. • A personal, practical perspective for travelers and residents alike • Comprehensive listings of attractions, restaurants, and accommodations • How to live & thrive in the area—from recreation to relocation • Countless details on shopping, arts & entertainment, and children’s activities
Author: Rita Connelly
Publisher: Arcadia Publishing
ISBN: 1439666083
Category : Cooking
Languages : en
Pages : 193
Get Book Here
Book Description
A celebration of the crispy, crunchy chimi with history, photos, and recipes! Many claim to be the first to turn a plain burrito into a crispy chimichanga—but everyone agrees that it happened in Arizona. Fried to golden brown perfection at iconic restaurants like Casa Molina, El Charro, and Macayo’s, these crunchy wonders are favorites from Flagstaff to Bisbee, Safford to Yuma, and all parts in between. Discover the disputed history of how chimichangas got their name and whether Chinese immigrants really invented them. Learn what goes into making a chimi, down to creating the perfect tortilla, as well as the variety of creative ingredients—from seafood to strawberries—that have been wrapped up in this delightful dish. Rita Connelly also presents delicious recipes and behind-the-scenes stories in this celebration of the Grand Canyon State’s beloved chimichangas.
Author: Robert E. Zucker
Publisher: BZB Publishing
ISBN: 1939050057
Category : History
Languages : en
Pages : 437
Get Book Here
Book Description
The famous legend of the Iron Door Mine, a forgotten mission and a lost city somewhere in the Santa Catalina Mountains, north of Tucson, Arizona, has lured prospectors and treasure hunters for hundreds of years. The discoveries of early Spanish placer mining sites, stone ruins, and stories of the mountains only fueled speculation about the riches still left behind. Common knowledge among the locals eventually gained legendary status. Even more surprising was the abundance in gold, silver, and copper etched into the mountains. These stories became embedded in Arizona’s early history and were spun into some sensational legends and featured in numerous literary and film adventures. "Treasures of the Santa Catalina Mountains" explores the legends and history of the Catalinas, compiled from out-of-print books, magazines, newspapers and recollections from local prospectors. More than 430 pages and over 1,200 references.
Author: Jeff Korbelik
Publisher: Arcadia Publishing
ISBN: 1467139491
Category : Business & Economics
Languages : en
Pages : 1
Get Book Here
Book Description
Home to the beloved Miller & Paine cinnamon rolls, Lincoln boasts a restaurant history rich with delicious food and unique stories. Tony & Luigi's, once considered the city's premier restaurant, grossed just $6.50 on its opening day in 1945. Legendary Nebraska football coach and athletic director Bob Devaney made the Legionnaire Club his home away from home. Paramount Pictures chose K's Restaurant to film scenes for the Academy Award-winning Terms of Endearment because of its Norman Rockwell-like atmosphere, and touring musicians didn't realize that the Drumstick was named for a fried chicken leg until after arriving to perform. Author and longtime Lincoln Journal Star restaurant critic Jeff Korbelik remembers the Star City's most memorable eateries.
Author: El Paso County Historical Society
Publisher: Arcadia Publishing
ISBN: 1467144878
Category : History
Languages : en
Pages : 160
Get Book Here
Book Description
El Paso was a crossroads long before it was a border town, and its restaurant history represents the same intersection of foodways and culinary traditions. When the Ladies' Auxiliary for the YMCA produced El Paso's first known community cookbook in 1898, a number of its recipes appeared in English for the first time. Many of the eateries that supported that variety are now gone, but places like Jaxson's, Griggs and the Central Café changed the city's tastebuds forever. Walk the colonnade of the Hollywood Café or plop down at Bill Parks Bar-B-Q in this collection of standbys served up by the El Paso County Historical Society.
Author: Eva Antonia Wilbur-Cruce
Publisher: University of Arizona Press
ISBN: 0816534357
Category : History
Languages : en
Pages : 336
Get Book Here
Book Description
Arizona's Arivaca Valley lies only a short distance from the Mexican border and is a rugged land in which to put down stakes. When Arizona Territory was America's last frontier, this area was homesteaded by Anglo and Mexican settlers alike, who often displaced the Indian population that had lived there for centuries. This frontier way of life, which prevailed as recently as the beginning of the twentieth century, is now recollected in vivid detail by an octogenarian who spent her girlhood in this beautiful, cruel country. Eva Antonia Wilbur inherited a unique affinity for the land. Granddaughter of a Harvard-educated physician who came to the Territory in the 1860s, she was the firstborn child of a Mexican mother and Anglo father who instilled in her an appreciation for both cultures. Little Toña learned firsthand the responsibilities of ranching—an education usually reserved for boys—and also experienced the racial hostility that occurred during those final years before the Tohono O'odham were confined to a reservation. Begun as a reminiscence to tell younger family members about their "rawhide tough and lonely" life at the turn of the century, Mrs. Wilbur-Cruce's book is rich with imagery and dialogue that brings the Arivaca area to life. Her story is built around the annual cycle of ranch life—its spring and fall round-ups, planting and harvesting—and features a cavalcade of border characters, anecdotes about folk medicine, and recollections of events that were most meaningful in a young girl's life. Her account constitutes a valuable primary source from a region about which nothing similar has been previously published, while the richness of her story creates a work of literature that will appeal to readers of all ages.
