Bring the heat to your usual bourbon neat with a dramatic, hot and spicy whisky cocktail inspired by the hit series, Yellowstone and served in the same glassware used in the Dutton family home.
Because I’ve been known to eat a Thanksgiving meal that consists almost entirely of mashed potatoes and gravy, I replace the cream and some of the butter in the recipe with an aromatic garlic and chile infused broth that I cook the potatoes in, resulting in lighter mashed potatoes that are BIG on flavor.
How to dehydrate and grind chile peppers, with recipes for chili powder and custom spice blends using fresh homegrown and/or exotic store bought chiles. Preserve expensive and/or hard to find chiles.
Old West style spicy vegan chili recipe made with plant-based meat, black beans and mushrooms. Served with vegan shredded cheddar cheese and sour cream.
This Tucson Sonoran style Arroz con Pollo recipe is made with Salsa de chile fresco for medium spicy kick of heat.
When life gives you lemons, make spicy shrimp ceviche tostadas. A bright and light Sonoran style Mexican treat.
This easy Sonoran style Mexican shrimp cocktail with crisp cucumber, creamy avocado, red onion and hot sauce is ready in about 5 minutes.
Make this quick & easy, satisfying Sonoran Style Mexican chicken tortilla soup from my Taste of Tucson cookbook in 30 minutes or less!
This crunchy, salty, and spicy no-mayo Thai/Mexican coleslaw is an excellent companion to Sonoran style dishes. It’s inspired by Som Tum (green papaya salad).
These open-faced breakfast sandwiches are made by slathering refried beans onto toasted bolillo rolls and then heaping avocado slices, a fried egg, hot sauce, and lots of cheese on top.
Sweet bell peppers stuffed with creamy nacho cheese, avocado, pickled jalapeños, black beans and crunchy tortilla chips.
This infused tequila makes a mean margarita or straight-up sipper.
Chiltepin salsa is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. This recipe is from the Taste of Tucson cookbook by Jackie Alpers.
Nuttier and less sweet than its chocolate based cousin, this version of Molé Amarillo is the personal creation of Chef Suzana Davila of Tucson’s Cafe Poca Cosa. She specializes in these complex sauces, and her recipes are longtime local favorites which is one reason why I wanted to feature the recipe in my upcoming cookbook Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona. Serve this dish with tortillas and a pretty, salad, as Suzana would.
There are Southwestern regional influences that vary from New Mexico to Arizona, Texas, and Southern California. Here in Tucson, our regional cuisine is defined by fresh veggies, grilled meats and all of the delicacies that a mid-sized, sunshine filled desert city/college town, 60 miles from Mexico, has to offer. It’s summertime eating all year round.
This super-refreshing citrus beer cocktail is served in a chile and salt rimmed glass over ice. It’s kinda like a beer margarita. I love it because it’s a big drink that lasts a long time and it has considerably less sugar and calories than a margarita.
Whatever happened to Rumaki, the Polynesian appetizer served at tiki parties in the 70s? Maybe buffalo-style rumaki will help bring it back.
This no-recipe recipe is my tribute dog to Sweathog, Vinnie Barbarino. This recipe has become very popular since I first created it for my monthly column on the FoodNetwork.com. The people of the Internet have spoken, and they have said that it’s a cross between a pizza and a hot dog, and that is not untrue.
Spicy Ranch French Onion Dip. Two Dips That Live As One, Together At Last!
The cheese crisp is the perfect comfort food. A cross between a Mexican pizza an an open-faced quesadilla, Southern Arizona restaurants started selling the dish more than 50 years ago and it’s become a staple of our local Sonoran style cuisine.
Healthy burrito bowl recipe with quinoa, black beans and avocado tossed in a chipotle lime vinaigrette dressing.
Why isn’t corn used in more desserts? It’s naturally sweet, and the kernels add a nice pop. These paletas are made with sweet corn, cinnamon and Tajin.
This super easy salad dressing recipe is especially good on a Greek salad, cucumber salad or Asian Chicken salad and you can make it right in the bottle if you only have a little bit of Sriracha left.
This Cauliflower coconut “Fried Rice” recipe is vegetarian yet high in protein and keto friendly.
Recipe for healthy breakfast taco cups. Low-carb tortillas filled with eggs, bacon, pinto beans, cheese and salsa.
Ohio meets Arizona! Cincinnati style chili cheese nachos, “Cincinnachos” as they will henceforth be known. The best of everything for snacking season. Start with my recipe for Cincinnati Style Turkey Chili, substituting ground grass-fed beef or vegetarian ground beef crumbles if you prefer.
Thai Grilled Chicken Thighs recipe. All of the ingredients for authentic Thai cuisine are available at most grocery stores. Sambal Oelek and Thai fish sauce can be found in most Asian food sections.
This spicy and crunchy Sonoran chipotle chicken salad can be served in lettuce taco wraps, tortas and sandwiches or meal sized salads.
These wings are hot! The spiciness will vary greatly though, depending on the heat of the chili flakes you are using, and the barbecue sauce you select. This recipe also works well for boneless skinless breasts or thighs.
Similar variations of dishes develop in different parts of the world. Shakshuka is somewhat similar to Sonoran Eggs Diablo.
This quick and easy, low-carb spicy chicken parmesans recipe takes about 10 minutes to make using store bought sauce and rotisserie chicken.
Eggs scrambled with Gorgonzola and Salsa. A salty, spicy twist on a traditional breakfast dish.
These shrimp go great with a glass of wine and a conversation. It’s a dish to be shared, because if everyone is eating it, you won’t have to worry about reeking of garlic… or you could just eat it all by yourself when no one else is around to the same effect. It’s fun either way.
Cincinnati chili does not exist in Arizona, except for in a suspicious canned variety, so I went on quest and figured out how to cook it up myself.
One of my favorite Mexican restaurants now offers their famous tacos nestled in a large lettuce leaf instead of a tortilla. I was amazed at how much I enjoyed them served that way; I didn’t miss the tortilla at all. So I’ve started experimenting with the idea at home. I modified this recipe from one in a cookbook that I photographed for Chelsie Kenyon a couple of years ago.
Red Curry Shrimp With Pineapple recipe : Gaeng Kua Goong Sapparote
My Arizona Cowboy Caviar recipe is made with lentils, chile peppers and red onion in a spicy citrus vinaigrette.
Here in Southern Arizona, our famous Sonoran style Mexican food is often garnished with pickled red onions and Mexican limes. I’ve incorporated those flavors into this spicy potato salad tossed with a chile-lime vinaigrette.
Recipe for a lighter version of Sonoran – Mexican style grilled corn on the cob, with chipotle, crema and lime.
Jackie Kashian’s Recipe for Paprika Marinated Chicken.
This chunky guacamole recipe from the Taste of Tucson cookbook is spicy, salty and creamy – yet crisp and bright with lots of citrus and a tiny bit of crunch.
Wake, roll and bake for breakfast with these crispy rolled and baked sausage, egg and cheese breakfast tacos.
Here in Tucson it can be hard to get fresh green papaya, so I use packaged coleslaw mix instead in this spicy Thai cabbage salad inspired by Som Tum.
This recipe makes a white nacho cheese sauce instead of the traditional yellow. Black beans add contrast, fiber and a bit more protein. There are more colors here than just black and white. but you get the point.
Recipe for a hearty, spicy Sonoran style Mexican Rice with Chayote and Black Beans.
These spicy, chipotle deviled eggs topped with caviar and capers are fancy yet simple. The perfect party food or indulgent yet healthy snack.
Summertime tomato bliss – Jackie Alpers famous gazpacho recipe inspired by the film Women on the Verge of a Nervous Breakdown