BATA
Described by chef de cuisine David Solorzano as specializing in “carefully sourced New American cuisine”, BATA’s constantly changing menu creates a new flavor experience at every visit. Their dishes use only locally sourced ingredients, including corn from the Tohono O'Odham Nation. Despite changing weekly, a consistent guest favorite is their smoked pork shoulder, braised for 12 hours. An extensive wine list and craft cocktail menu holds creative and unique drinks for every taste. Not a fan of alcohol? BATA’s mocktail selection has all the flavor with none of the liquor. Check out the Cherry Shrub, containing house-made vinegar and cherries for a clean and refreshing drink experience.
Cruda Mariscos and Oyster Bar
Seafood? In Arizona? Cruda Mariscos and Oyster Bar sources fresh seafood directly from the Gulf of Mexico. Serving up fresh Kumamato oysters and Micheladas piled high with ceviche, owner Danny Cordova brings the flavor of Sonoran seafood right to the desert. A best-seller is their Camaron Culichi, prepared with cheese and poblano sauce, made with either shrimp or red snapper. Burgers and pasta on the menu make sure that Cruda Mariscos and Oyster Bar has something for everyone. Bright neon signs on the walls make for great photos, but their menu makes for an even greater experience!
The Delta
If you’re looking for “genuine Southern hospitality with a healthy dose of spirited swagger” look no further than the text on The Delta’s menu. With a moody New Orleans aesthetic and a full absinthe setup, The Delta’s unique take on gastropub fare is nothing short of fun. Their stuffed pork rib crown coated in tamarind glaze and filled with vegetables slathered in cilantro butter elevates Southern comfort food with a southwestern twist. Wash it down with their favorite signature cocktail, Killer Parties Almost Killed Me. Made with house infused vanilla-ginger rum, served in a peacock glass, and finished with fire, this drink definitely lives up to the “Damn Good Cocktails” their menu promises.
El Mezquite Grill & Taqueria
Although this restaurant is connected to the Hilton DoubleTree by the Tucson Convention Center, you don’t need to be a hotel guest to experience this handcrafted Mexican food. Chef Carlos Ochoa makes “honest, good food” and incorporates his Mexican roots into every bite. Slow cooked for 12 hours, their suadero tacos are loaded with melt in your mouth brisket on top of their house made tortillas. Dip it in their house salsa for an explosion of flavor! Mixology is the bar’s specialty, and their Heaven or Hell margarita is a bestseller. Served alongside a jar of chile-infused vodka, you can choose your own level of heat or sweet.
The Monica
With either grab-and-go options or a plated menu, The Monica dishes up comfort food that, according to marketing director Ami Fong, tastes like your grandma made it. Named after the 1922 El Charro Cafe founder, The Monica has been honoring her namesake for just over two months. Their open kitchen’s recipes change every day and their bar serves up everything from smoothies and coffee to cocktails. Fong’s go-to meal is their homemade chili paired with green chile cornbread or their goddess salad loaded with street corn. To drink, Fong recommends The Trash Diet, a traditional espresso martini crafted with Mexican chocolate.
