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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
Keto recipe for Arizona cheese crisp that’s 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.
Corn, beans and squash are three of the earliest domesticated crops grown by Native Americans in the Sonoran region. For this recipe, prepared corn masa, which is usually used to make tortillas or gorditas, is pressed into a cast iron skillet for the crust. If you’ve never tried tepary beans, this recipe is an excellent way to experiment with them, but you can substitute black beans instead if you want.
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.
Sweet and creamy butternut squash hash, hearty wheat berries and protein rich eggs merge into the perfect Sonoran-style breakfast bowl.
MIni Sweet Mini Pepper Poppers stuffed with jalapeno cream cheese and topped with panko bread crumbs. Recipe development and food photography for the Food Network.
This healthy, dark chocolate chia pudding has Omega-3 packed chia seeds, antioxidant rich frozen berries, dark chocolate, and a 5-minute prep time. Fun fact: Chia seeds are native to the Sonoran Desert region of the Arizona-Mexico borderlands.
Savarin, a rich airy cake soaked in a simple syrup and topped with apricot glaze and whipped cream. It’s traditionally served as a feast-day dessert in France. This is her recipe. It’s a little more complicated than the recipes I usually post, but I think it’s worth the effort.
Looking to kick start a hot summer day? These chocolate and coffee frozen pudding pops are just the ticket.
What is the nature of art? Can it exist in popsicle form? Is it still art after the popsicle has been eaten? How does the process of melting affect the piece? These are some of the questions that I pondered while creating, and then ingesting this popsicle. made it from diamond shaped sprinkles in primary colors and Sno-Caps candies.
A simple and satisfying crustless quiche that has all 5 things to love; peppers (both hot & sweet), onions, Swiss, Gruyere, eggs, and cream.
Recipe for boiled baby artichokes in an easy citrus marinade.
I want some figgy pudding! How could I not after hearing that song year after year. So, I came up with this recipe for Chocolate & Coffee Figgy Pudding. Make your Christmas past a Christmas present.
Until recently, the only biscuits I ever made at home came from a Pop n’ Fresh can, so when friends from overseas asked me for a real American biscuit recipe, I scoured every book I could find, starting with the biscuit tome Southern Biscuits by Nathalie Dupree and Cynthia Graubart, and ending with Alton Brown’s always insightful analysis in I’m Just Here for More Food: Food x Mixing + Heat = Baking.
Recipe for Sonoran-style Mexican Shakshuka made with eggs simmered in a spicy tomato cream sauce and topped with melted cheddar.
Eggs scrambled with Gorgonzola and Salsa. A salty, spicy twist on a traditional breakfast dish.
This is a great snack when you want something sweet with not a lot of calories. It’s high fiber with balanced protein and very tasty
4 Triscuits or Woven Wheat Crackers
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 mayonnaise-free spicy potato salad tossed with a chile-lime vinaigrette.
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, with instructions on how to make rolled 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.
What’s black and white and read all over? My recipe for white cheese nachos with black beans and salsa rojo.
Recipe for a hearty, spicy Sonoran style Mexican rice with chayote and black beans.
How to make a thin crust pizza at home using a non-stick 16″pizza tray with holes with a my step-by-step procedure for getting the dough almost paper thin. Video included. The pizza toppings are written in the ingredients section of the recipe below.
