While Tucson, Ariz., will always draw visitors with its cowboy heritage and 350 days of annual sunshine, modern planners might wonder where it stacks up when it comes time to feed hungry attendees. The answer appears to be “quite nicely” based on a recent exploration of the city’s dining landscape undertaken by Meetings Today, which uncovered the expected Southwestern delights in addition to an eclectic array of additional edible offerings.
“It’s a great time to eat—and drink—here,” says Dan Gibson, Visit Tucson’s director of communications. “There are two food tours of the area—Tucson Food Tours and Taste of Tucson Downtown—but you can also just make your own walking journey of great restaurants and bars. The number of options is staggering.”
Among his top picks for visiting groups are the acclaimed Cup Cafe in the historic Hotel Congress, farm-to-table cuisine at Proper, locally raised beef at Diablo Burger, the hip ramen joint Obon, and James Beard-award-winning chefs Chris Bianco (Pizzeria Bianco) and Janos Wilder (Downtown Kitchen + Cocktails).
“Plus, Tucson’s cocktail culture has exploded with wildly creative mixologists scattered throughout downtown,” he says. “And there are two great breweries as well, Pueblo Vida and Borderlands.”
Amazing Mexican
Gibson also touts three incredible Mexican restaurants (Cafe Poca Cosa, El Charro Cafe and Penca) that he says are wildly representative of different aspects of the country’s cuisine, and 47 Scott, for its impeccably done classic dishes.
“We tend to think Tucson has the best Mexican food outside of Mexico, although the only way to find out for yourself is to start eating,” Gibson quips. “An easy and super-fun way to explore Tucson’s south-side culture and food is the Best of the Barrio tour, which takes guests behind the scenes of Tucson’s great Mexican restaurants and provides an intro to this amazing food, whether it’s fresh tortillas and baked goods at La Estrella or Tucson’s own Sonoran Hot Dog at El Guero Canelo.”
Planners seeking a colorful event setting hosting acclaimed Mexican fare should consider the iconic El Charro Cafe, where groups can hold a private party in its downtown venue’s wine cellar, bar or patio area, or reserve the entire El Charro Cafe of their choice for an evening (there is a second Tucson venue as well as a branch in nearby Ventana).
For a hip and elegant outing featuring “Mexico City” flavors, turn to the popular Penca, serving shareable items such as artisan cheese and guacamole “boards,” plus its own spicy takes on grilled swordfish and braised short-ribs. The establishment has a private dining room with a capacity for about 30, and full buyouts are available on Mondays for groups of up to approximately 75.
Gourmet Gamut
When your group is ready to branch out from the robust Mexican and Southwest offerings, endless other compelling culinary options are on the Tucson menu. A definite hot spot is the trendy Agustin Kitchen, located at the traditional Mercado San Agustin public market; a tasteful brasserie-style setting that includes indoor and alfresco seating with market views, and a private dining space will open in early 2016 with room for 50. While locally grown produce fits the current farm-to-fork frenzy, restaurateur Sally Kane and Chef Erika Bostick-Esham shake things up a bit with innovative offerings such as a venison chop with pomegranate-molasses glaze and an herb chevere spaetzle.
Another farm-to-table temptation is Proper, standing ready to feed hungry attendees.
“Proper can accommodate groups up to about 50 for sit-down dinners and larger for casual cocktail receptions and hors d’oeuvres,” says spokesperson Paul Moir. “In addition, we have a private dining room, which can seat up to 12 comfortably with a 50-inch flat-panel TV for presentations or even to watch University of Arizona games with friends.”
PageBreak
Among the promising shared plates for groups is a popular charcuterie platter.
Happening Hotels
As home to numerous top-tier resorts and lodgings, it’s not surprising that some of Tucson’s most compelling cuisine can be found at their acclaimed hotel dining spots.
Wise choices here include the heralded Cup Cafe at the historic Hotel Congress downtown, with plaza seating and an eclectic menu showcasing flavors from near and far. Another classy but casual option is the Loews Ventana Canyon Hotel’s Flying V Bar & Grill, where the iconic tableside guacamole-making is a hit, and the elegant Tanque Verde Ranch, where a variety of delicious diversions await.
“At Tanque Verde Ranch, we have pieced together cooking styles and flavors from all over the Americas to create a flavor that is individual to us,” says Executive Chef Sergio Rocha. “From our prime rib almost every night and at Sunday lunch, to the cowboy cookouts in our Cottonwood Grove, to more Pueblo-styled dishes and recipes like chicken tinga and pork pibil, the culinary aspect of the ranch is something quite unique and fun!”
Rocha adds that the property has created a Salsa Margarita Challenge for groups that gives them the chance to make two items—salsa and a margarita—that are indicative of the Southwest.
“We split the group into random teams, and they are given ingredients and asked to work together to create the best margarita and salsa that they can in a given amount of time, before creating a ‘marketing plan’ on a large piece of white paper to pitch the items to a panel of judges, often including myself,” Rocha explains. “It’s fun to see all the different combinations that each group comes up with. Some groups stick to the theme of their organization, or the reason for the retreat, and some decide to take small pokes at other groups or run with inside jokes that only the group gets. It really brings the entire flock together, even though they are working as smaller groups.”
Tempting Tours
An easy and unforgettable strategy for introducing attendees to a variety of flavors—and top local chefs—is through an established company such as Taste of Tucson Downtown.
“Taste of Tucson Downtown is a unique downtown experience,” says proprietor Lysa Crum. “Not only do our guests ride the modern-day streetcar, they also learn about the history of Tucson while walking to five restaurants.”
Crum adds that at each of the five food stops attendees enjoy a healthy sampling and are also greeted by a chef, owner or manager who comes out to discuss the philosophy behind the menu and the restaurant. She says the tours are offered on Wednesdays, Fridays and Saturdays and last about four hours.
