Food - UNESCO world city of Gastronomy
Native corn
Agave harvest - think Tequila & Margaritas
Prickly Pear Cactus buds - a super food
The Prickly Pear Cactus bud flesh - strained & cooked to make syrup
Prickly Pear Margarita using Tequila from the agave plant and the juice of cactus buds
gluten free corn Tamales
From 'Native Seed Search' local beans available for purchase
'Barrio Bread' making bread with pride the old fashion way - delicious
'Tucson is first city in the United States to be recognized by the United Nations Educational, Scientific, and Cultural Organization (UNESCO) as a World City of Gastronomy!' (Megan Kimble editor Edible Baja Arizona magazine)
"The Tucson Basin deserves this honor not only for having some of the oldest continually farmed landscapes in North America, but also for emerging as a global hotbed for ideas on relocalizing food economies and growing food in a hotter, drier climate,"
says Gary Paul Nabhan".
This means nothing less for Tucson than great food from innovative chefs who creatively use the organic fresh indigenous ingredients available .
Think corn and beans, agave and prickly pear, mesquite flour, wheat, from the Native Americans, and peaches quince and pomegranate brought by the Spanish Missionaries.
