Taste of Tucson

April 6, 2020
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.

May 1, 2020

More than simply creating a cookbook devoted to Tucson, food photographer and blogger Alpers, a contributor to foodnetwork.com, has produced a laid-back, approachable entry to Sonoran cuisine. Alpers, who previously worked at Tucson's El Charro Caf�, the oldest family-owned Mexican restaurant in the United States, begins with a culinary history of the Mexican state of Sonora, which Tucson was originally part of, and its influence on the United States. From there, Alpers notes the influence of Native cultures on Sonoran-style Mexican cuisine and its staples, such as tortillas and hominy. Home cooks will be enticed by chapters such as Beans, Rice, and Calabacitas and Street Snacks at Home, along with varied recipes throughout the book, including huevos rancheros, red pozole, adobe pulled pork, mini chimichangas, and desert dessert nachos. A chapter on various spice blends and salsas is a highlight. The collection is enhanced with contributions from local chefs, along with Alpers's own photography, allowing readers to visualize each dish. VERDICT Not just with regional appeal, this cookbook will find a welcome home among anyone looking to recreate Southwestern classics.--Stephanie Sendaula, Library Journal

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