Chef Travis Peters showcases his distinct Tucson flair with Southern specialties and upbeat Mardi Gras energy at the Parish. Although classics such as gumbo and hush puppies are easy picks, regulars don’t hesitate to try Peters’s experimental weekly specials. Check out their evolving line of hot sauces and infused spirits as well.

Owner Salvador Gastelum hails from Ciudad Obregón, which shows on the menu’s regional specialties. The Papancha, popular in Obregón, is a baked potato topped with mesquite-grilled carne asada, mushrooms, and melted cheese. The Lorenza is a similar to a tostada, but the tortilla is grilled until crunchy and topped with meat and shredded cabbage.

This Chinese noodle shop offers a variety of dishes with rice noodles and freshly made wheat noodles in a modern, fast-casual environment. Don’t miss out on the salt and pepper wings, spicy chaoshou (folded) dumplings, and cooling garlic cucumber.

A former swap meet stand, chef Juan Almanza signed the lease to open his restaurant mere weeks before the pandemic. Regardless, the spot is now thriving with regulars enjoying slow-grilled costillas and crunchy tacos of tender tripas. The trendy quesabirrias have also become a popular must-have.

Chef John Martinez fully embraces his mesquite grill with nearly every dish in his full-service, midcentury modern restaurant, which was a 2022 James Beard Award semifinalist. While Tito and Pep’s queso fundido is easily one of its most popular dishes, other standouts include the sea bass crudo, grilled octopus, and seasonal pozole.

Use a map to locate this treasure tucked away in a residential neighborhood. The pillowy flour tortillas make every burro memorable, whether stuffed with luscious red chile beef or machaca (dried meat) and eggs. Take a pack of warm tortillas to go and try not to eat them all in the car.

A 2022 James Beard Award semifinalist and previous contestant on Top Chef, Maria Mazon has earned an honorary title as Tucson’s salsa queen. Diners receive a variety of creative salsas that rotate daily, which can include unconventional ingredients such as raspberries and bananas. Just a few doors down, Mazon also operates Sonas tortillas, a small market and tortilleria.

Vegetables steal the show at chef Wendy Garcia’s restaurant. Although cheese and eggs are offered, most of the restaurant’s ever-changing menu is vegan with options such as jackfruit carnitas and cochinita pibil. Garcia isn’t scared of spice, so adventurous palates will never be bored.

A downtown staple, Reilly serves Italian favorites in a laid-back yet elegant environment suitable for both business lunches and romantic dates. Share some of the fresh pasta and Brussels sprouts with pecan brittle crumbs. Downtown parking is easily available in the garage across the street. Step out back for access to their downstairs cocktail bar, rooftop bar, or beer garden.

Although the Flores family is best known for chimichangas at their iconic El Charro Cafe, their downtown steak restaurant steps it up with premium steaks and seafood. The restaurant’s signature lobster tamalada features a split lobster stuffed with masa and green and red salsas.

Kukai serves its Japanese comfort classics out of a modified shipping container kitchen. While onigiri was originally the focal point, the menu has since evolved to offer a selection of rice bowls, ramen, and sushi rolls. Diners can enjoy their meals in the courtyard with libations from Westbound next door.

This neighborhood restaurant started as a brunch hot spot, but expanded with dinner hours and a curated natural wine selection. Dishes such as the smoked salmon Benedict gracefully juggle elements of comfort food while incorporating stellar produce from local farms. The dessert cases display tantalizing options such as cookies with toffee, chocolate chips, sea salt, and brown butter.

In a town specializing in Sonoran hot dogs, Ruiz stands out with toasted buns and an optimal topping ratio. The slightly sweet bun cradles the toppings for a less-messy bite, while the savory and tangy grilled pepper on the side provides a fiery contrast.

Zemam’s began as a five-seat restaurant almost 30 years ago, but recently expanded with a coffee shop and bar that can now seat 200. The range of Ethiopian cuisine includes dishes such as beef simmered in spicy berbere sauce and spiced cauliflower roasted with peppers and garbanzo flour.