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Author: Rita Connelly Publisher: Arcadia Publishing ISBN: 1625856156 Category : History Languages : en Pages : 160
Book Description
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.
Author: Rita Connelly Publisher: Arcadia Publishing ISBN: 1625856156 Category : History Languages : en Pages : 160
Book Description
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.
Author: Rita Connelly Publisher: Arcadia Publishing ISBN: 143966398X Category : History Languages : en Pages : 149
Book Description
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.
Author: Rita Connelly Publisher: Arcadia Publishing ISBN: 1439666083 Category : Cooking Languages : en Pages : 193
Book Description
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.
Author: Rhys A. Martin Publisher: Arcadia Publishing ISBN: 1625859104 Category : Cooking Languages : en Pages : 192
Book Description
"In the early twentieth century, Tulsa was the "Oil Capital of the World." The rush of roughnecks and oil barons built a culinary foundation that not only provided traditional food and diner fare but also inspired upper-class experiences and international cuisine. Tulsans could reserve a candlelit dinner at the Louisiane or cruise along the Restless Ribbon with a pit stop at Pennington s. Generations of regulars depended on family-owned establishments such as Villa Venice, The Golden Drumstick and St. Michael's Alley. Join author Rhys Martin on a gastronomic journey through time, from the Great Depression to the days of "Liquor by the Wink" and the Oil Bust of the 1980s."--Back cover.
Author: Catie McIntyre Walker Publisher: Arcadia Publishing ISBN: 1467136344 Category : Cooking Languages : en Pages : 144
Book Description
Dining in Walla Walla blossomed from an influx of mining transplants in the late 1800s. Within decades, a roadhouse called the Oasis boasted a seventy-two-ounce slab of beef, and the old Pastime Café opened at 5:30 a.m. with white toast and whiskey for breakfast. In the early 1950s, Ysidro Berrones opened one of the valley's first Mexican restaurants, the El Sombrero Tortilla Factory and Café. Owner of Denney's Hi-Spot for two decades, Joe Denney also satisfied locals with his morning crooning to piano on KTEL. Native and local wine writer Catie McIntyre Walker celebrates this rich heritage with decades of departed, beloved establishments and the people behind them.
Author: Mary Paganelli Votto Publisher: Rowman & Littlefield ISBN: 0762790555 Category : Travel Languages : en Pages : 305
Book Description
The ultimate guide to Tucson's food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.
Author: Publisher: ISBN: Category : Languages : en Pages :
Book Description
Presents an online guide to restaurants and other food and drink establishments in the Tucson, Arizona, area, compiled by Tucson Dinenet. Offers access to information about restaurants in categories including American, bistros and cafes, coffeehouses, continental restaurants, French restaurants, Italian restaurants, low fat restaurants, and Mexican restaurants. Includes information about each establishment's atmosphere, payment policies, and hours of operation.
Author: Laura L. Cummings Publisher: University of Arizona Press ISBN: 0816532982 Category : Social Science Languages : en Pages : 262
Book Description
When the Zoot Suit Riots ignited in Los Angeles in 1943, they quickly became headline news across the country. At their center was a series of attacks by U.S. Marines and sailors on young Mexican American men who dressed in distinctive suits and called themselves pachucos. The media of the day portrayed these youths as miscreants and hoodlums. Even though the outspoken First Lady, Eleanor Roosevelt, quickly labeled them victims of race riots, the initial portrayal has distorted images ever since. A surprising amount of scholarship has reinforced those images, writes Laura Cummings, proceeding from what she calls “the deviance school of thought.” This innovative study examines the pachuco phenomenon in a new way. Exploring its growth in Tucson, Arizona, the book combines ethnography, history, and sociolinguistics to contextualize the early years of the phenomenon, its diverse cultural roots, and its language development in Tucson. Unlike other studies, it features first-person research with men and women who—despite a wide span of ages—self-identify as pachucos and pachucas. Through these interviews and her archival research, the author finds that pachuco culture has deep roots in Tucson and the Southwest. And she discovers the importance of the pachuco/caló language variety to a shared sense of pachuquismo. Further, she identifies previously neglected pachuco ties to indigenous Indian languages and cultures in Mexico and the United States. Cummings stresses that the great majority of people conversant with the culture and language do not subscribe to the dynamics of contemporary hardcore gangs, but while zoot suits are no longer the rage today, the pachuco language and sensibilities do live on in Mexican American communities across the Southwest and throughout the United States.
Author: Rita Connelly
Author: Rita Connelly
Author: Rita Connelly
Author: Clark Norton
Author: Dick Licardi
Author: Rita Connelly
Author: Rhys A. Martin
Author: Catie McIntyre Walker
Author: Mary Paganelli Votto
Author: 
Author: Laura L. Cummings