Recipe for a spicy Cadillac margarita cocktail...
Vegetarian and Vegan Recipes
Plant based, vegetarian and vegan flavor filled Mexican and Sonoran style recipes showcasing Southwestern regional culinary influences from the Arizona-Mexico borderlands from Taste of Tucson cookbook author Jackie Alpers.
“Sonoran food is plant-forward by its very nature. The Sonoran desert region is home to more varieties of plants that almost anywhere in the world. The region’s rich biodiversity is central to its food culture, with staples including indigenous foods such as beans, tomatoes, chiles, corn, squash, herbs and cactus, mixed with plants brought to the region by settlers from other regions. ” ~ Jackie Alpers for NPR
Black Wild Rice vs. Forbidden Rice: What’s the Difference?
Black wild rice is native to the United States. It is the harvested seed of a grass that grows in shallow water, with a chewy texture and complex, earthy flavor. It’s different from black Forbidden Rice, which is an heirloom grain from China. Black wild rice benefits from an overnight soak to give the seeds time to plump before cooking.
Homemade Taco Seasoning Recipe
Recipe for homemade taco seasoning made with ground freshly dried chiles and Mexican oregano. Plus how to dry and grind fresh chiles.
Cornbread Bread Pudding in Cast Iron Ramekins
Cornbread casseroles made with chunks of freshly-baked cornbread cooked in a rich custard sauce in individual cast-iron ramekins, making a decadent yet rustic dessert.
Spicy Michelada Recipe (and How It Differs from a Chelada)
Michelada vs. Chelada: What’s the Difference? Includes recipes for a michelada cocktail made with Ray Ray’s Sonoran Spirit and a spicy tomato mixer.
Spicy Deviled Egg Potato Salad Recipe
This spicy deviled egg potato salad gets a Southwestern twist with chipotle peppers, capers, and a creamy mustard-mayo dressing. The best, most flavor-filled deviled egg potato salad ever!
Pumpkin Empanadas: Easy Baked Mini Hand Pies
These mini pumpkin empanadas are brushed with a buttery, warming aromatic coating are fun and super easy to bake (not fried) using pre-made sheets of pie dough and a spiced pumpkin filling.
Three Sisters Power Bowl
Let the power of these three sisters fuel your day! Corn, zucchini and tepary bean breakfast bowl with quinoa, corn, avocado, spicy green salsa and eggs.
Sonoran Cheese and Potato Soup Recipe (Caldo de Queso)
Caldo de Queso is a Sonoran cheese and chunky potato soup with green chiles, onions, and tomatoes in a light broth. Recipe by Taste of Tucson cookbook author Jackie Alpers.
Spooky Carbonara Recipe with Gourmet Mushrooms
Carbonara made with black pasta, purple basil, and gourmet mushrooms inspired the by the modern gothic visuals in Tim Burton’s television show, Wednesday.
Cast Iron Skillet Roasted Mushrooms Recipe
Recipe for oven roasted mushrooms cooked in a cast iron skillet from The Unofficial Yellowstone Cookbook by Jackie Alpers.
Spicy Cowboy Mac and Cheese Recipe
Spicy cowboy mac & cheese recipe made with “gun-barrel” shaped penne pasta baked with blue cheese, Parmesan, gruyere, Irish Cheddar and cayenne chile – a flavor explosion that will knock you off your feet.
Brie Crostini with Sparkling Sugared Cranberries
Visually stunning sugared cranberries are a study in contrast. The tart, dark berries which appear to have been encrusted in tiny jewels, add a magical quality to these brie crostini.
Masa Versus Cornmeal: What’s the Difference?
What’s the difference between cornmeal and masa harina? How is masa used to make corn tortillas? Can cornmeal be used in tortillas? Get the answers and recipe for Sonoran corn tortillas from Taste of Tucson cookbook author Jackie Alpers.
Mexican Chocolate Popcorn Treats
No-bake Mexican chocolate popcorn treats made with pretzels, cashews, Sriracha sesame seeds, cinnamon and red chile spiced chocolate marshmallow cream Chile powder and cinnamon add some kick to these sweet and spicy no-bake Mexican chocolate popcorn and pretzel treats. Recipe developed for The Silicone Kitchen.
Tortilla Crust White Pizza with Mushrooms
Recipe for a tortilla crust mushroom pizza. This thin-and-crispy pizza is topped with lemon infused ricotta, garlic & parmesan, lion’s mane and blue oyster mushrooms. White Sonoran Wheat helps give large Sonoran-style flour tortillas their elasticity which makes a perfect pizza crust.
Crispy Tortilla Star Bites with Guacamole and Pomegranate Seeds
Topped with chunky guacamole and jewel-like pomegranate seeds, these crispy tortilla bites from The Unofficial Elf Cookbook by Jackie Alpers exude holiday joy. Use Jackie Alpers’ Sonoran-Style Chunky Guacamole Recipe or your favorite store-bought version.
Green Chile Tamale Pie with Molé Sauce
Sonoran-style vegetarian tamale pie recipe made with a creamy green chile and masa base and a rich, quick molé made with peanut butter, tahini, and cocoa.
Cast Iron Skillet Dinner Rolls Recipe
These dinner rolls which are baked and served in a cast iron skillet are right at home on the Dutton family table – a free bonus recipe from The Unofficial Yellowstone Cookbook by Jackie Alpers.
Homemade Chile Powder from Fresh Chiles Recipe
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.
Arizona Cheese Crisp with Roasted Hatch Green Chiles and Ranch Drizzle
Tucson’s Sonoran-style Mexican Arizona cheese crisp made with flour tortillas, roasted Hatch green chile strips and a creamy green chile Ranch salsa. Thank you Fry’s Foods for sponsoring this recipe.
Jackie’s Famous Chunky Gazpacho Recipe
Cold gazpacho recipe with chunky fresh tomatoes, cucumbers, and onions and peppers. The colors in the photo are a bit of an homage to Pedro Almodovar’s wonderful film, Women on the Verge of a Nervous Breakdown (1988), which was the inspiration for me making gazpacho for the very first time, years ago. (Minus the pills and drama.)
Chipotle-Lime Grilled Corn Recipe
Recipe for a lighter version chipotle lime grilled corn on the cob from the Sonoran Arizona-Mexico borderlands cookbook author Jackie Alpers
Arizona Cowboy Caviar Recipe Made with Lentils
Arizona cowboy caviar recipe made with lentils, chiles and red onion in a spicy citrus vinaigrette. I call this Arizona Caviar because I’m in Arizona and it’s similar to Texas Caviar made with black eyed peas.
Sonoran Spicy Mexican Green Rice
Spicy, Sonoran-style Mexican green rice (arroz verde) recipe made with tomatillo salsa verde, peas and cilantro from the Taste of Tucson cookbook.
Spicy Sonoran Thai-Mex Coleslaw Recipe
Sonoran Thai-Mexican coleslaw recipe with a spicy serrano vinaigrette. Serve in tacos and tortas or on tostadas.
Salsa Verde Recipe: Spicy Sonoran Tomatillo Salsa from Penca
Recipe for Sonoran Style hot green tomatillo salsa developed by Patricia Schwabe for her restaurant Penca. From the Taste of Tucson Cookbook by Jackie Alpers.
Charro Beans: Sonoran Style Whole Pinto Beans
Vegan recipe for the saucy, whole Sonoran-style pinto beans that you see cowboys (charros) eating in old Western movies, from the Taste of Tucson cookbook by Jackie Alpers.
Corn Chowder with Popped Amaranth
Recipe for a rich and creamy, Sonoran-style charred corn chowder made with ingredients local to the Arizona-Mexico borderlands and topped with popped Amaranth a gluten-free, ancient grain native to the Western and Southwestern United States that can be popped like popcorn which adds a nice crunch.
Onion and Mushroom Soup Recipe with Acorn Flour
This onion and morel mushroom soup recipe is made with acorn flour. It’s topped with a toasted baguette, melted Gruyère and Parmesan. If you can’t find fresh or dried morel mushrooms, use any wild or cultivated mushrooms available.
Irish Soda Bread Recipe with Blueberries and Currants
Recipe for Irish soda bread with blueberries and currants inspired by 1923 from The Unofficial Yellowstone Cookbook author Jackie Alpers.
Green Smoothie Recipe: Roarke’s Naked Yoga Drink from Yellowstone
This green smoothie recipe is a tribute to a scene in Yellowstone where the villain Roarke drinks a green smoothie after naked yoga. The recipe was developed from carefully analyzing all of the ingredients shown on Roarke’s kitchen counter and my conclusion is that he (or the Yellowstone prop person) can make a pretty decent green smoothie. I even used the same smoothie glass used in the show.
Sheet-Pan-Roasted Garlic-Butter Green Beans Recipe
Recipe for garlic butter green beans roasted on a sheet pan with fresh ginger, lemon, and Parmesan.
Dry-Fried Asparagus Recipe
Dry-fried asparagus is charred and crispy on the outside, and tender on the inside. It has direct contact to the pan without oil or butter. Asparagus grows wild in Montana where the Yellowstone TV series is filmed.
Ranch-Flavored Smashed Mini Potatoes Recipe
Recipe for crispy oven-baked smashed mini-potatoes flavored with Ranch seasoning.
Campfire Corn on the Cob Recipe
The secret to perfectly grilled corn in the husk for campfires or cookouts is soaking the ears first.
The photos are gold winners of the London Photography Award for Food Photography.
Sonoran Hot Dog Recipe from El Guero Canelo
Sonoran Hot Dogs recipe from El Guero Canelo Restaurant, winner of the James Beard American Classic award. This recipe was featured in Taste of Tucson: Sonoran-Style recipes inspired by the rich culture of Southern Arizona.
Tortilla Snowflakes Recipe
Sweet and sparkly tortilla snowflakes – an edible version of the popular Mexican folk art, papel picado which will brighten any winter holiday table.
Spicy, Smoky Mashed Potatoes & Sausage Gravy
Spicy, smoky mashed potatoes and gravy recipe made with garlic and chile infused broth instead of cream for lighter mashed potatoes that are BIG on flavor.
Mexican Street Corn Cups (Elote en Vaso)
Recipe for Elote en Vaso, Mexican street corn in cups. Pan fried corn kernels tossed in a creamy sauce seasoned with chile and lime. From the Taste of Tucson Cookbook by Jackie Alpers.
Old West Style Vegan Chili Recipe
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.
Whole Roasted Cauliflower with Herbs and Parmesan
Whole roasted cauliflower are a visually stunning side dish, perfect on cold winter nights.
BLT Lettuce Wraps Recipe
Tomatoes are at their best, and something about the heat and humidity of the Arizona monsoon season makes me almost totally inert and immobile. This is about all I can muster dinner-wise, so I’m lucky that it’s fairly healthy… It turns out that mayo and bacon are better for us than expected, and my versions is also low-carb.
Crustless Pizza Recipe: Parmesan Crust Pizza with Pepperoni
If you bake a layer of Parmesan cheese in the oven it will crackle and pop after a while, turning into a crispy, cheese cracker that’s much tastier than any pizza crust I’ve encountered. I topped this baked cheese crisp with pizza spices and toppings before sliding it into the oven. The results: crustless pizza!
Crispy Tofu Tostadas in Chile Colorado Sauce
Crispy tofu adds just the right amount of heft and bite to Chile Colorado served on crunchy baked tostada shells.
Molletes Recipe: Open-Faced Breakfast Sandwiches with Egg and Avocado
Molletes are open-faced breakfast sandwiches 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.
Bell Peppers Stuffed With Nachos Supreme
Roasted bell peppers stuffed with creamy nacho cheese, avocado, pickled jalapeños, black beans and crunchy tortilla chips.
Chiltepin Salsa Recipe: Spicy Sonoran Hot Salsa
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.
Matzo Molletes Rancheros
This crispy matzo based breakfast is a cross between molletes and huevos rancheros. I used beans from a can and my homemade chiltepin salsa.
Chelada Beer Cocktail Recipe
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.
