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Lost Restaurants of Tucson

2015-12-07 History
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Release : 2015-12-07
Genre : History
Kind : eBook
Book Rating : 156/5 ( reviews)

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Book Synopsis Lost Restaurants of Tucson by : Rita Connelly

Download or read book Lost Restaurants of Tucson written by Rita Connelly. This book was released on 2015-12-07. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Historic Restaurants of Tucson

2018-02-12 History
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Release : 2018-02-12
Genre : History
Kind : eBook
Book Rating : 98X/5 ( reviews)

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Book Synopsis Historic Restaurants of Tucson by : Rita Connelly

Download or read book Historic Restaurants of Tucson written by Rita Connelly. This book was released on 2018-02-12. Available in PDF, EPUB and Kindle. Book excerpt: 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.

100 Things to Do in Tucson Before You Die

2017-08-15 Travel
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Release : 2017-08-15
Genre : Travel
Kind : eBook
Book Rating : 007/5 ( reviews)

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Book Synopsis 100 Things to Do in Tucson Before You Die by : Clark Norton

Download or read book 100 Things to Do in Tucson Before You Die written by Clark Norton. This book was released on 2017-08-15. Available in PDF, EPUB and Kindle. Book excerpt:

Dining Out

1977 Restaurants
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Release : 1977
Genre : Restaurants
Kind : eBook
Book Rating : /5 ( reviews)

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Book Synopsis Dining Out by : Dick Licardi

Download or read book Dining Out written by Dick Licardi. This book was released on 1977. Available in PDF, EPUB and Kindle. Book excerpt:

Arizona Chimichangas

2014-04-01 Cooking
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Release : 2014-04-01
Genre : Cooking
Kind : eBook
Book Rating : 083/5 ( reviews)

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Book Synopsis Arizona Chimichangas by : Rita Connelly

Download or read book Arizona Chimichangas written by Rita Connelly. This book was released on 2014-04-01. Available in PDF, EPUB and Kindle. Book excerpt: 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.

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