The foods of Arizona speak to the many cultures, native and newcomer, that make up our state. Consider the taco, that favorite treat, a staple of Mexican and Mexican American cooking and an old standby on an Arizonan’s plate. The corn in the tortilla comes from Mexico, the cheese from the Sahara, the lettuce from Egypt, the onion from Syria, the tomatoes from South America, the chicken from Indochina, the beef from the steppes of Eurasia. Join Gregory McNamee, the author of... Read More

Between 1865 and 1870, Black people from slave states emigrated to Tucson. As skilled cooks, domestics, barbers, scouts, surveyors, and builders, they came in search of place to start life as free people. Historians described this first wave of Black pioneers as passive Tucsonans disinterested in the politics and governance of the city. Yet, these... Read More