Taste of Tucson: Sonoran-Style Recipes Inspired By The Rich Culture of Southern Arizona

Jackie’s Happy Plate blogger Alpers celebrates the cuisine of Tucson, Ariz., in this informative debut cookbook. Much of the fare is heavily inspired by Sonoran-style Mexican cuisine, and there are plenty of classics on offer, such as chunky guacamole, arroz con pollo, and Mexican street corn. Other tempting dishes include caldo de queso (potato and cheese soup), calabacitas con queso (cheesy squash with corn and tomatoes), and Sonora-style pico de gallo (fresh fruit and vegetables seasoned with chili and lime). Alpers also includes her own fun fusions, like matzalbondigas (she swaps the meatballs in the soup for matzo balls), and a Thai-Mex slaw spiked with a serrano chile. She also includes visual glossaries and helpful descriptions of staple ingredients, such as fresh and dried chiles (for ancho chilis, she writes, “Dried poblano chile with a sweet, fruity flavor and a mild heat level”) and Mexican-style cheese (cotija, she notes, is “crumbly and salty like grated parmesan”). Along the way, Alpers provides a history of Tucson and considers how the region’s past has influenced its cuisine (for the Cod Tlalpeño with chickpeas, she writes, “Chickpeas were introduced by the Spanish into the Southwest along the Rio Grande by 1630”). Fans of Southwestern cuisine will appreciate this flavorful recipe collection. (Apr.)