Summer Aguirre, Brian Box Brown, Rob Brezsny, Connor Dziawura, Laura Latzko, Evan Maharry, Gianna Montiel, Andy Mosier, Linda Ray, Will Shortz, Jen Sorensen
PRODUCTION
Courtney Oldham, Production/Design Supervisor, production@timeslocalmedia.com
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TUCSON TO HOST SECOND PUEBLOS DEL MAÍZ FESTIVAL
By Summer Aguirre Tucson Weekly Sta Writer
Maíz has deep roots in the Sonoran Desert, and Tucson is celebrating its cultural and agricultural significance for the second year in a row.
The Tucson City of Gastronomy nonprofit is throwing the second Pueblos del Maíz (PDM), a bilingual, international festival celebrating the gastronomies, histories and food cultures of maíz (corn) in Southern Arizona. The celebration will run from Thursday, May 4, to Sunday, May 7, in Downtown Tucson, extending to Mission Garden and Kennedy Park.
During the month of May, the festival rolls through Tucson; San Antonio,
Texas; and Mérida and Puebla in Mexico. The four North American cities belong to the United Nations Educational, Scientific and Cultural Organization (UNESCO) Creative Cities and Délice Networks.
Over the course of the festival, the cities showcase maíz through local eateries, interactive art installations, live performances and educational activities. They also exchange chefs, host a traveling photo exhibit, share cooking demonstration live streams and each create a special maíz beer under the PDM label — the Tucson edition will be concocted by Borderlands Brewing Co.
“We feel privileged and honored to be
and its pursuits in the local food system and economy.
THURSDAY, MAY 4
able to bring this kind of festival to our community here in Tucson, because of the cultural significance that maíz has not just on Latino culture, Mexican culture, but also our indigenous community and other cultures,” said Tucson PDM Director Melissa Dominguez.
“Maíz is so important in so many of our food ways, it’s really meaningful for us to be able to bring this to the community and celebrate our cultures and our food in this way.”
Tucson’s 2023 festival is expanded with grants from the Arizona O ce of Tourism and city of Tucson and from Pima County’s American Rescue Plan funding for tourism recovery.
All the proceeds raised at PDM will benefit the Tucson City of Gastronomy
Kicking o the festivities, PDM will open with the Popol Vuh and the Maya Art of Storytelling exhibit from 5 to 8 p.m. at the Tucson Museum of Art.
The installation is also a crossover event with the opening of the museum’s monthly “First Thursday” free art exhibit. While exploring the story of the Popol Vuh, a sacred Mayan document, Dominguez said the exhibit is “serendipitously also celebrating maíz.”
Chicano contemporary artist Justin Favela will be present to share insights
to his creative practice and his relationships with the Popol Vuh story and the work of Carlos Mérida.
Following that, attendees can enjoy his Family Fiesta, a public celebration and performance featuring the Favela family’s traditions, live music and art activities.
Opening day celebrations will continue with the Noche de Maíz Dinner, hosted by the Tucson City of Gastronomy and Gastronomic Union of Tucson. The event is from 7 to 10 p.m. at the Carriage House, and costs $200 for those age 21 and older.
Renowned chefs Janos Wilder and Gary Hickey will welcome three visiting chefs from the three other UNESCO PDM co-host cities, who will work together to present hors d’oeuvres and a paired course highlighting the wide range of uses for maíz.
FRIDAY, MAY 5
The second day of the festival features the Maíz Showcase, a bocadito (small plates) dinner experience from 7 to 10 p.m. at the Tucson Museum of Art.
For $75 a ticket, attendees will get to enjoy 10 plates and explore the museum’s exhibit.
Several of Tucson’s finest chefs, restaurateurs and food artisans will be presenting their cuisine, including Wendy Garcia from Tumerico & La Chaiteria, Analy Guzman from El Antojo Poblano and Juan Alamanza from El Taco Rustico, amongst others.
“We’re also going to have a visiting scientist from Mexico, Dr. Cesar Ojeda Linares — he’s going to do a lecture right at 6 before the dinner about the history of fermented beverages in Mexico,” Dominguez said. “So that’ll be a really fun evening.”
SATURDAY, MAY 6
Educational and family-friendly activities with presentations and demonstrations will be held at Mission Garden. This year, the agricultural museum will focus on nixtamalization, a corn preparation process, during a workshop from 8 a.m. to noon.
Later that day, festivalgoers can attend one of the biggest highlights of the festival: the Maíz Fiesta. The celebration will be held from 4 to 10 p.m. at Kennedy Park.
“We’re super excited to o er this as a free event to our community and it’s going to be so fun. So we’re going to have food demonstrations, visiting chefs…,” Dominguez said. “We will have a youth stage and a family friendly area, Pima County Public Library’s going to be giving away books, the Pima County Reach Health Department will be there, and we’re going to have a stage with mariachi performing.”
Live music will be provided by Los Apson, Gertie & the T.O. Boyz, Los Hermanos Cuatro and Mariapaula Mazon.
The Galeria Mitotera is collaborating with artists in the community, so festivalgoers can visit vendors and live art installations showcasing Yaqui, Chicano and other creatives. They can also explore cuisine from a collection of local food vendors, including Nopalinda, La Indita, Ensenada Street Tacos, Oaxarico, Pico de Gallo and PhatBois BBQ.
SUNDAY, MAY 7
To close out the festival, the Rialto Theatre will host a concert featuring La Sonora Dinamita con Vilma Diaz. Doors open at 7 p.m., with the show beginning the following hour. Tickets cost $30 to
$50.
Later, there will be an afterparty at the bar with music by DJ Mizskoden.
Overall, Dominguez and the festival team are looking forward to hosting PDM in the heart of Tucson.
“Kennedy Park has such a rich history of having amazing festivals that really stopped a couple years ago. And, so, as people have been hearing about (PDM), they get so excited and they’re like, ‘We’re so happy that the fiestas are coming back to Kennedy Park,’” Dominguez said.
“It’s really a community space, and that’s what it was built for and that’s what it used to be used for, so we’re excited to be able to do that.”
When creating the festival, which attracted around 2,500 attendees last year, the PDM team aimed to create an accessible, equitable environment where one would feel comfortable, accepted and enjoy spending time with others. They made an e ort to include a variety of events catering to di erent parts of the Tucson community.
They also emphasized the importance of cultural relevance, respect and unity.
Dominguez hopes that those
who attend the festival are inspired by its display of maíz.
“I would hope that people leave with a sense of pride, a sense of excitement and a sense of reconnection with why maíz is so important in our community, in our culture and here in the Sonoran Desert in our Borderlands,” Dominguez said. “That’s what I would love for people to take away, and to come back next year and be excited for us to do it again.”
Second Pueblos del Maíz
From Thursday, May 4, to Thursday, May 7, in Downtown Tucson, Mission Garden and Kennedy Park. For more information about the festival’s events, to purchase tickets or RSVP, visit pueblosdelmaiz.com/ tucson
SATURDAY, MAY 6 • 4-10PM • ALL
MAÍZ FIESTA AT KENNEDY PARK
GERTIE & THE T.O. BOYZ
LOS HERMANOS CUATRO
MARIAPAULA MAZON
PLUS: FAMILY-FRIENDLY ACTIVITIES
DJ G • MC RAUL AGUIRRE
LIVE CHEF DEMONSTRATIONS LOCAL FOOD VENDORS
ART INSTALLATIONS ...AND MORE!
LA SONORA DINAMITA
CON VILMA DIAZ
TASTES OF CINCO DE MAYO PEPPER THE TUCSON AREA
By Laura Latzko and Gianna Montiel Tucson Weekly Sta
CThe restaurant o ers fresh ingredients and at atmosphere that lends itself to a family dinner or a casual night out with friends.
10 a.m. to 10 p.m., 5380 E. 22nd Street, Tucson, 520-747-9162
2323 N. Pantano Road, Tucson, 520-885-0055
and vegetarian restaurant chain, will be open 9 a.m. to 8 p.m. at its Sixth Street store and from 11 a.m. to 4 p.m. at its Fourth Avenue location. The eateries are dedicated to o ering cuisine made with fresh, organic and local ingredients.
Tumerico Café, 2526 E. Sixth Street, Tucson, 520-240-6947
RESTAURANTS
El Molinito
inco de Mayo commemorates the Mexican Army’s victory over France during the Battle of Puebla in 1862. While the holiday marks this event, it has also become a bigger celebration of Mexican heritage and culture. In Tucson, there are various chances to celebrate the holiday with these local events and restaurants.
Local family-owned restaurant chain
El Molinito will celebrate from 10 a.m. to 10 p.m. at its four locations. Indulge in tamales, tacos, tostadas, enchiladas, burritos, carne asada and chile relleno.
3675 W. Ina Road, Tucson, 520-268-8180
10180 N. Oracle Road, 520-268-8180, el-molinito.com
La Botana Tacos
At La Botana Tacos, there will be specials throughout the day on margaritas and Mexican Cerveza. Guests can also enjoy DJed music and giveaway from beer and tequila vendors.
11 a.m. to 9 p.m., La Botana Tacos, 3200 N. First Avenue, Tucson, 520-777-8801, labotanatacos.com.
Reforma
Tumi on Fourth, 402 E. Fourth Avenue, Tucson, 520-392-0224, tumerico.com
Celebrate with Reforma for Cinco de Mayo from 4 to 11 p.m. They will o er $25 beer bucket specials with Tecate and Dos Equis. They will also run $8 house margaritas all day.
4 to 11 p.m., 4340 N. Campbell Avenue, Suite 101, Tucson, 520-867-4134, reformatucson.com
Rollies Mexican Patio
Held from May 5 to May 7, the Cinco de Mayo en El Barrio Downtown fiesta will feature hip-hop, mariachi, country, Latin and other musicians. The headliners include Adrian Chaparro on Friday, the Josh Abbott Band on Saturday and Gabito Ballesteros and Natanael Cano on Sunday. The festival will also have food trucks, ballet folklorico performances, Cinco de Mayo-inspired cocktails and Mexican Cervezas, games, DJed music, an outdoor boxing viewing party and a mural reveal.
61 E. Congress Street, Tucson, general admission tickets start at $25, tucsonfiesta.com
Hotel Congress
Rollies Mexican Patio o ers a range of dishes, including its award-winning birria tacos. Guests can also try rolled tacos, birria ramen and pizzadillas, flat enchiladas, quesadillas and burros. The restaurant is owned by Mateo Otero, an award-winning chef and Tucson native with more than two decades of experience in the culinary industry.
11 a.m. to 8 p.m., 4573 S. 12th Avenue, Tucson, 520-300-6289, rolliestucson. com
Tumerico
Tumerico, a Latin-inspired vegan
Hotel Congress will celebrate with live music in the Century Room, Club Congress and the Plaza stage. In the Century Room, Mark Guerrero will sing the songs of his father, Tucson-born guitarist and singer Lalo Guerrero. He will be joined by Skip Heller and the Reckless Night Ensemble. Club Congress will feature Santa Pachita, a Tucson-based Latin fusion group that blends salsa, cumbia, reggae and ska into its performances. Roger Clyne and the Peacemakers, a rock group from Tempe, will perform on the Plaza stage on May 5
•Lunch Specials: Mon-Sat, 11 am-2pm
• Happy Hour: Mon-Sat, 2-6pm
•Catering Available
TACOS + PATIO + AMIGOS
.... Monday - Thursday: 11:00am - 9:00pm
::(D Friday & Saturday: 11:00am - 10:00pm
Sunday: Closed
Central Tucson 3200 N 1st Ave Tucson, AZ 85719 � (520) 777-8801
20 IN TUCSON: A LIST OF GREAT MEXICAN AMERICAN CUISINE
By Evan Maharry Tucson Weekly Contributor
It’s all too common to see Tucsonan food labeled in a way that ignores the unique blend of culture that swirls to make a city that has plates as American as they are Mexican. In a nation of immigrants and hard workers, people that bring their livelihoods with them, whether it be through learning their relatives’ secrets and passing the torch along, or by coming up with something completely new, should be celebrated. Tucson Weekly has compiled a list highlighting the varied and delicious work of Mexican American cuisine in 20 terrific places.
ANITA’S STREET MARKET
849 N. Anita Avenue, Tucson 520-882-5280, anitasstreetmarket.com
Anita’s Street Market? More like, I need a treat that hits, amirite? Enter the pizzadilla. More creative than any pun, the pizzadilla is something else. Don’t worry — they have familiar classics such as their awesome birria burro as well.
BK
2680 N. First Avenue, Tucson 520-207-2245 5118 S. 12th Avenue, Tucson 520-295-0105 bktacos.com
No, this BK isn’t Burger King; the “B” is Benny, the “K” Karelia, according to David at the southern location. There is a McDonald’s-type showdown going on here, though more between fans than restaurants. See, BK is famous for its Sonoran dogs, that famous concoction that is perhaps more American than Mexican, but inspired and delicious nonetheless. Just across 12th Avenue, El Guero Canelo o ers the Tucsonan dish as well. Even BuzzFeed made a video comparing the two! However, this comparison shouldn’t
define either — BK has a lot more going for it than just dogs. Go see for yourself!
BOCA BY MARIA MAZON
533 N. Fourth Avenue, Tucson 520-777-8134 bocatacos.com
Anyone who has taken a stroll down Tucson’s Fourth Avenue can spot the titular bright red lips that adorn possibly the most prestigious spot on the list. Winner of multiple accolades and helmed by Chef Maria Mazon, who starred on Food Network’s “Chopped” and “Top Chef,” Boca brings both Sonora and Tucson into dishes that are works of art.
EL CHARRO
311 N. Court Avenue, Tucson 520-622-1922
elcharrocafe.com
Respect is commanded by this Tucson legend, and for good reason. It’s hard to find as many restaurants old as this in Arizona, let alone Tucson, having been founded in 1922. According to their website, the original owner Monica Flin invented the chimichanga. True or not, they definitely have the flavor to make you believe it.
EL MOLINITO
3675 W. Ina Road, Tucson 520-744-1188
5380 E. 22nd Street, Tucson 520-747-9162
el-molinito.com
It’s time to go big. Build-your-own dish fiesta packs starting at $10.99 a person! Bu et style! Dine-in, carry-out and catering! Eleven hours a day, seven days a week!
LA
BOTANA
3200 N. First Avenue, Tucson
520-777-8801
labotanatacos.com
“Tacos + Patio + Amigo,” is La Botana’s motto, and it’s followed to a T. This place is all about bringing the fam or friends. It’s about cracking open a cold one or ordering something fancier. It’s about great atmosphere and a friendly sta . The cherry on top? They have specials and deals out the door.
LA CASITA DE MOLINA
3220 W. Valencia Road, Tucson
520-883-8152
lacasitademolina.com
A hidden gem, this place is polished. And so will be the plate of any guest who steps through the door of this wonderful
South Tucson establishment on Valencia. The salads here are the stars of the show, especially their take on topopo salad — a volcano of flavor.
LA CHINGADA
110 E. Pennington Street, Tucson 520-867-8441
lachingadacocina.com
Cover your kids’ ears — the translation for this one is a cheeky name for a restaurant, so be careful saying “vamanos!” around people who speak Spanish. Look it up if you don’t get it. The food and atmosphere here is as good as their humor, with a killer line up of musicians including Luis Lopzond, Erick Grillo and Mariachi Pueblo Viejo at the moment, all on separate days. As for the food, there’s a lot to take in. From their shrimp mango
SEE CUISINE PAGE 14
CUISINE FROM PAGE 12
ceviche to their Mazapan horchata, their tortilla soup to their churros, this one’s special.
LA PARRILLA SUIZA
5602 E. Speedway Boulevard, Tucson 520-747-4838
4250 W. Ina Road, Tucson 520-572-7200
2720 N. Oracle Road, Tucson 520-624-4300
laparrillasuiza.com
For those that don’t know the language, in Spanish suiza means Swiss. Confused? Well, its all about sauce. As the story goes, a Swiss immigrant made a milk-based, creamy sauce at one of their cafes in Mexico City in 1950, hence the name. Suiza-style sauces commonly feature tomatillos, herbs and cheese, with La Parrilla Suiza certainly doing the stu justice.
LEO’S MEXICAN
5114 E. Speedway Boulevard, Tucson 520-325-9180
orderleosmexicanrestaurant.com
Super simple and super scrumptious, Leo’s feels like an old favorite even on your first time. A must-have is the shrimp fajitas, little angels from the sea sizzling in sautéed heaven.
MICAH’S RESTAURANT
2908 S. Fourth Avenue, Tucson 520-623-5307
michascatering.com
In middle school, I had a pin that read “I HEART MENUDO.” I was never sure if it was for the dish or the band, but I’d still wear it with pride while slurping down bowl after bowl of the stu at Micah’s.
“Owned and Operated by the Mariscal Family Since 1976,” states their website, and it’s obvious from the first bite it’s true with love.
MI NIDITO
1813 S. Fourth Avenue, Tucson 520-622-5081
miniditorestaurant.com
Voted best restaurant in Southside 2022 as part of Weekly’s “Best of Tucson,” Mi Nidito, or “My Little Nest,” has been serving it up since 1952. Make sure to try the president’s plate: $19.95 for a bean tostada, birria taco, chile relleño, chicken enchilada and beef tamale. It’s the famous meal of former president Bill Clinton, who visited February 1999.
THE QUESADILLAS
2418 N. Craycroft Road, Tucson 520-296-1345 thequesadillas.com
A newer entry o the list that sprung up in 2015, The Quesadillas is a severely underrated hit that will no doubt become a classic. Their mesquite-style carne asada along with their solid al pastor is deceivingly deep for such a fast-paced and inexpensive spot to grab a bite. Oh yeah, the quesadillas come with a bean taco, too, so add that to The Quesadillas’ pile of wins.
REFORMA
4340 N. Campbell Avenue, Suite 101, Tucson 520-867-4134 reformatucson.com
This chic and sexy restaurant is all about modern twists and tequila. In fact, it boasts the largest collection of mezcal and tequila in Arizona. Located on River and Campbell, Reforma is a great place to stop by and catch a soccer game while enjoying fresh takes on classics.
ROLLIES MEXICAN PATIO
4573 S. 12th Avenue, Tucson 520-300-6289 rolliestucson.com
Personality is dripping from every corner of this stylish location. Its blue trimmed open-air pink patio standing out like an oasis. This is no illusion, though — they brag “Best Birria” as voted in Weekly’s “Best of Tucson” three years in a row!
ROSA’S MEXICAN FOOD
1750 E. Fort Lowell Road, Suite 164, Tucson
520-325-0362
tucsonmexicanrestaurant.com
Since 1970, Rosa’s has been hooking up guests with food as sweet as its name. Try out their domestic or imported beers served by the bucket or the bottle. Not feeling beer? They have a decent selection of wine as well, with white zinfandel and chardonnay. Make sure to try their nachos, a dish even fancier than the wine.
TACOS APSON
6741 N. Thornydale Road, Suite 121, Tucson 520-395-0871
3501 S. 12th Avenue, Tucson 520-670-1248
tacosapson.com
You know the place is legit when the online menu translates carne asada al carbon as carbonated beef. Jokes aside, this place does know what’s up. Remember BK and Güero Canelo’s Sonoran dogs? Well, Tacos Apson does them too, and damn well with “el verdadero sabor Sonorense,” The true Sonoran flavor. And it’s not only the dogs that this is true for; Tacos Apson has tacos of every variety, with its eponymous Apson, (cheese, green chile, onion, bacon and mushrooms, as per the website) being highlighted.
TANIA’S MEXICAN FOOD
2856 W. Drexel, Tucson 520-883-1595
taniasmexicanfood.com
A staple of Drexel, Tania’s is a classic family restaurant run by the woman herself, Tania Dorame. She says Weekly readers should stop by and try their sausage and egg burrito — it’s No. 0 on the menu for a reason!
TUMERICO
2526 E. Sixth Street, Tucson 520-240-6947
402 E. Fourth Avenue, 520-392-0224
tumerico.com
LA BOTANA CELEBRATES WITH COMFORTABLE ATMOSPHERE
By Veronica Ku el Tucson Local Media Sta
For almost 14 years, La Botana has served relaxed Mexican cuisine in the heart of Tucson.
Owner Arnold Silva credited the restaurant’s success to its ability to stay relevant.
“We’re always trying to keep up with the trends, as far as drinks and food,” Silva said. “We’re always updating our menu to cater to anything out there that’s popular.”
La Botana is known for its daily specials and giant margaritas, and for Cinco de Mayo, it’s taking them to the next level. The restaurant will also provide a DJ or live entertainment and will give out gifts to customers throughout the day.
Silva explained they will have Dos Equis and their well-known variety of margaritas available, as well as other cocktails and drinks on tap. The restaurant’s liquor and beer vendors provided Cinco de Mayo-themed gifts to give out to participating customers during the day’s festivities.
Their food menu features Mexican fusion dishes to the likes of Chicano comfort food, along with a salsa bar with assorted sauces and toppings. From nachos-gracias to the pizzadilla and mini chimis, La Botana aims to create a casual environment with its food and atmosphere.
“We’re not a traditional Mexican restaurant, it’s more of a relaxing experience,” Silva noted. “We have specials throughout the day and cater to any type of customer. We just want them to have a good time with their friends and families.”
One of the restaurant’s big draws, according to Silva, is its large outdoor patio space. The area is closed o with a
La Botana
3200 N. First Avenue, Tucson 520-777-8801, labotanatacos.com
permanent roof and high screen walls, letting the sun in and the heat out. Fans circulate cool air and allow customers to enjoy their food and drinks in comfort.
The space was inspired by the popularity of patio-style restaurants in Mexico. Plants drape along and around the space, coupled with traditional decorations and pottery. For cooler nights, La Botana has heaters strewn throughout, along with a functioning bar in the center for weekend and dinner rushes.
“We decided to have it as big as we could to have our guests enjoy the outdoor dining experience,” Silva said. “It’s welcoming for families and anyone who wants to have a nice lunch, dinner or happy hour at our restaurant.”
La Botana has o ered easy and delectable dishes for over a decade and prepares to expand with a relocation almost 100 feet away from the original building. Silva explained the need for a bigger patio and a full-functioning bar to entertain guests, along with the bandwidth to provide a new breakfast and brunch menu.
The restaurant will meet with contractors in June and will likely move in the next year or so after construction is finished. Silva stated the restaurant will remain on First Avenue and continue to serve customers in its current location.
Gearing up for Cinco de Mayo, Silva directs customers to check out their restaurant and catering menus. The owner also encourages people to take a look at their daily specials post-celebration, full of taco Tuesdays, military discounts,
THE SHADED PATIO SPACE INCLUDES FANS, HEATERS AND A CENTRAL BAR ADDITION. (VERONICA KUFFEL/STAFF
large lunches and half-o happy hours.
For those new to Mexican cuisine, Silva assured it’s worth the visit and the price.
“We’re creatures of habit, we like to go
to the same places and order the same things,” Silva said. “I would challenge anyone to come and check us out and try something di erent.”
ANITA STREET MARKET TORTILLAS REFLECT THE AMERICAN DREAM
By Karen Schaffner
Tucson Local Media Sta
That mouthwatering aroma of freshly made Mexican food coming from the back kitchen of Anita Street Market is just a happy omen of delicious things to come.
Step inside and make an order, but what?
Maybe the Big Breakfast Burrito, made on a handmade 16-inch flour tortilla. It’s a burrito fat enough and long enough for two, maybe three meals, and comes with hotter-than-blazes red sauce. Or could a caramelo, a sort of quesadilla stu ed with carne asada and plenty of melted cheese, be more your style?
There are so many good choices, but do not leave without the market’s true specialty: a dozen handmade, five-inch flour gorditas, which are little, fat tortillas at Anita Street Market. What’s special about these is that they are made almost entirely by hand. There is a mixer to mix la masa and a machine that begins the flattening process, but then human hands take over.
That is what makes all the flour tor-
tillas at Anita Street Market so special. They are stretched out and cooked by hand, something that can barely be found anywhere anymore, except maybe in your abuelita’s kitchen.
Gracie Soto oversees the entire operation because it is her “tiendita,” or little neighborhood market, passed on to her by her late grandmother.
“I feel very honored, I feel very blessed,” she said. “It is a lot of work but it’s not something that I’m not used to.”
Take a bite of this special tortilla, and you will taste love, passion, history and — more than anything else — the abiding love and respect of a granddaughter for the people who raised her, her nana and tata.
“My grandparents, their hard work and sacrifice, that’s right there,” Soto said, pointing to a package of a dozen gorditas. “But not only that, it’s two young people who came from Mexico who just wanted a better life and wanted what they call the American dream, to own your own business and be your own boss. I think that was their real goal
IT’S EASY TO SPOT THE ANITA STREET M ARKET BY ITS COLORFUL MURALS (ABOVE). PART OF THE “TIENDITA” IS AN OUTDOOR PATIO WHERE CUSTOMERS MAY ENJOY THE MEXICAN FOOD THAT’S BEEN COOKED TO ORDER.
(NOELLE GOMEZ-HARO/ CONTRIBUTOR)
in life, to give us — and me — a better life, and along that way they found themselves. It’s a perfect example that anything is possible.”
CASHIER SANDRA MUNOZ-MORENO HAPPILY WAITS ON CUSTOMERS. SHE LOVES TO HEAR STORIES OF THE OLD DAYS, SHE SAID.
(NOELLE GOMEZ-HARO/ CONTRIBUTOR)
Anita Street Market is a hallowed Tucson institution — it’s been there since the 1930s. Originally opened by a Chinese family who lived in a back room of the store, Soto’s grandparents took over 40 years ago. It became a second home to her.
“My mom was pregnant with me when they first started, so I literally grew up in this store,” she said. “It’s like my home. I was adopted by my nana and tata so I learned to walk and crawl (here), I had my first birthday here, so for me it’s my home.”
It’s also where she learned her love of cooking.
“My grandmother taught me at a
very young age how to make the tortillas, how to do the red chile,” Soto said.
“I loved being with her in the kitchen as a little girl. She was always making homemade food, whether here at the store or at home.”
Soto speaks with passion when she talks about the tortillas.
“(Making tortillas) is a huge Mexican tradition,” she said. “And as our grandparents and parents are no longer here with us, we’re losing those traditions. Tortillas are part of the United States all over now, but Anita’s is the heart of where the real tortillas are made.”
Even her employees can feel the history and love here.
“I love the people that come in here,
SKIP HELLER PAYS TRIBUTE TO LALO GUERRERO
By Veronica Ku el Tucson Local Media Sta
LA musician and composer Skip Heller has hosted gigs in Tucson throughout his career, and above all, believes the rich musical flavor of the city often goes unrecognized.
“Tucson is kind of underrated,” Heller said. “Very few people know how many great musicians there are in Tucson, and how high the level of musicianship is here. Between that and the food, it’s always a joy to come back.”
On Cinco de Mayo weekend, Heller will bring two music traditions to the Century Room. The first on Friday, May 5, will feature the music of Lalo Guerrero, a legendary Chicano singer and native Tucsonan, performed by his son and the Reckless Night Ensemble. Heller will return on Saturday, May 6, with
MARKET FROM PAGE 16
and they share their stories about (Gracie’s grandparents),” cashier Sandra “La Chapalita” Munoz-Moreno said. “Just being here, I felt the love around it. I feel like I walked in here with my grandma before (even though she hadn’t); I had never been on this side of town until I met Gracie.”
There are two unexpected ingredients that make these gorditas as tasty as they are: cottage cheese and milk.
“That’s why ours are special,” Soto said.
Those two ingredients make them moist and flavorful, not dry sheets of paper. The recipe is an old family tradition, handed down to Soto’s grandfather from his own grandmother. Soto is the fifth generation to make them the old way.
his Hollywood Film Noirchestra, paying tribute to film scores from classics like “Touch of Evil,” “I Want to Live” and “The Hustler.”
In the wake of Heller’s career, the musician met Lalo in the late nineties. Heller transcribed Lalo’s original recordings and organized one of the legend’s last tours. After Lalo’s death in 2005, Heller didn’t perform the arrangements until meeting bassist Nick Ornelas over 10 years later. Together, they formed the Reckless Night Ensemble with nine other LA musicians and Lalo’s son, Mark Guerrero, and began their tribute tour.
“When you decide to do his music, you’re looking at such a long career of really diverse material,” Heller noted. “You
SEE HELLER PAGE 18
She doesn’t just sell gorditas. There are flour tortillas of various sizes, both 14- and nine-inch, and they are also handmade, but in the thin Sonoran-style. There are also corn tortillas.
It’s those five-inch gorditas, however, that fly o the shelves, a fact not lost on Soto.
“When customers come to buy tortillas, I take it very personally,” she said.
“Now I think I kind of understand where my grandparents were coming from when they would tell me, ‘You treat the customers with ultimate respect.’”
The customers return that respect. Soto said she has customers from all over the United States who want her gorditas. They come from Alaska, Florida and across town.
“It brings me so much joy to know that this little store is not just loved here in Tucson, but all around,” she said.
SKIP HELLER AND THE HOLLYWOOD FILM NOIRCHESTRA WILL PERFORM THIS WEEKEND. (SKIP HELLER/SUBMITTED)
CUISINE FROM PAGE 14
Seeing Tumerico on the list is like seeing an old friend; you may not hang out for a while, but when you do, oh boy. Right now, Vernardo Serna, jack-of-alltrades at Tumerico, says they make a mean vegan tamal. This Latin-inspired vegan a air has the power to turn enemies into lovers in just a bite.
VILLA MEXICAN FOOD
2840 W. Ina Road, Tucson 520-544-0015
Looking for something personal? Try Villa Mexican Food— the combinations here are almost too much to handle. Almost. There’s a dazzling array of meats, sauces and cheese here, and the combination plates balance them to one’s liking. Not looking to mix and match? Try their fun six mini chimis that feature either green or red chili meat.
CINCO DE MAYO FROM PAGE 10
Diet of Hope Cinco de Mayo 10K and 5K walk and run and FitKidz mile race, held on Sunday, May 7. It starts at Cholla High School and takes participants through Star Pass in the Tucson Mountains foothills. For kids, there will be a sombrero-themed race, complete with a pinata and water balloon toss. Tap and Bottle will o er a prize for the top team. All participants will receive a T-shirt and a participant medal. A post-race breakfast with breakfast burritos, co ee, Eegees and cookies will follow the event. There will also be live mariachi music after the race. 5:30 to 6:30 a.m. registration, Sunday, May 7, Cholla High School, 2001 W. Starr Pass Boulevard, Tucson, $45 for 5K and 10K run and walk, free for FitKidz Mile, $38 for virtual 5K and 10K run and walk, runsar.org/events/cinco-de-mayo-10k
could center in on any one facet of his career and have a completely rewarding gold mine. Getting to know his son, Mark, who’s a great musician, singer and Chicano music historian, was even more enriching.”
Known as the “Father of Chicano Music,” Lalo played everything from swing and blues to salsa, mambo and rock ‘n’ roll, to name a few in his wide repertory. In his later life, Lalo performed alongside Mark, passing on the traditions of Old Pueblo song and dance.
Heller was a fan and friend of the late legend and described Lalo as a “country unto himself” and a staple of the region. The joining local musicians put “their foot into his music” and reclaim it by “incorporating the Tucson accent” back into it, Heller added.
Heller’s own Hollywood Film Noirchestra is an embodiment of his love for jazz, especially that of old noir film scores. In his youth, he collected records from composers like Henry Mancini, Jerry Goldsmith and Johnny Mandel. He soon learned of its popularity among other fans of the genre.
“In everything I’ve done, there’s been a jazz base to it,” Heller said. “I thought this would just be my passion project. Instead, it turned out to be this thing that right out of the box, was more successful than other things I’ve worked at.”
Heller organized the group in 2019, transcribing the music of mid-century noir movies. According to the musician, not much of the music had ever been played live, or to the extent the Noirchestra takes it.
His arrangements replicate the smoky and tempered eeriness of the older noir
genre. With their debut album, “Dark Passages,” the group received quick praise from the likes of music magazine Exotica Moderne and Tucson’s own Al Perry.
For both performances, Heller will bring up a few members of his LA ensemble but has also invited local musicians like Arthur Vint to the stage. Heller lauded the Tucson music scene for its versatility and spirit, noting its underground nature as a breeding ground for cultural creativity.
“There are all these great musicians in Tucson that often don’t get called upon to do the thing that turns them into a secret weapon,” Heller said. “There’s no big music industry in Tucson, and I’ve heard players here have more originality and a greater openness toward music.”
Mark Guerrero sings the Songs of Lalo Guerrero
WHEN: 7 p.m. and 9 p.m. Friday, May 5
WHERE: The Century Room, 311 E. Congress Street, Tucson
If you owe more than $10,000 in credit card or other unsecured debt, see how we can help.
CURRENTS
WILD ARIZONA COMPLETES SIGN INSTALLATIONS
By Veronica Ku el Tucson Weekly Sta
As volunteer coordinator for the nonprofit Wild Arizona, Luke Koenig’s mission is to engage the public in wilderness protection. The latest project is a wilderness boundary sign installation across Arizona’s wild spaces.
“Wilderness has the highest form of protection for federally managed public lands,” Koenig said. “Sometimes, though, it’s unclear when we’re crossing into designated wilderness. By putting these signs in, we’re helping the public become aware that they’re entering into wilderness where di erent prohibitions may apply inside the boundary.”
A wilderness boundary area outlines natural land protected by the government with a focus to maintain it in its natural state.
On behalf of Wild Arizona, Koenig organizes wilderness stewardship opportunities like Sign Installation Saturdays, a once-a-month volunteering event to install wilderness boundary signs in a protected area. The nonprofit focused its 2023 series on the Pusch Ridge Wilderness, and on May 6, it will complete the installations for the spring.
The reason for choosing Pusch Ridge, according to Koenig, was its proximity to a major urban area. Hosting a recurring stewardship event near Tucson created a more tangible opportunity to engage the community and get the word out about Wild Arizona.
“Sometimes you have to drive hours to get to some of our events because of the nature of where we work,” Koenig noted. “The idea was if we could have an event close to an urban area, we might be able to get some folks out that aren’t usually able to make it out.”
On the first Saturday of each month, from January to May, volunteers and crew members meet at di erent locations in the Pusch Ridge Wilderness and start with a safety meeting. Volunteers are asked to bring long shirts and pants, along with food, a hat and glasses. The premade signs and hardware are provided by the Forestry Service, and Wild Arizona supplies tools and other equipment. The group will install an average of three to four signs across the boundary. In the meetups before
CURRENTS
MICHAEL ISMAIL STANDS ALONG THE BORDER BETWEEN HIS DEMONSTRATION FARM AND CIENEGA CREEK PRESERVE. (MICHAEL ISMAIL/SUBMITTED)
TOURS SHARE ACCESSIBLE FARMING PRACTICES IN VAIL
By Veronica Ku el Tucson Weekly Sta
On one of his farm tours, Michael Ismail bent down to check on a rainbow cactus starting to bloom. He explained there weren’t many when he moved to the property, but after implementing his water basin system, native plants have popped up all around and created a desert oasis. He pointed to the string of small pits along the watershed, connecting down to the farm.
“By doing this all around the property, you essentially create this lens of water in the ground,” Ismail said. “It moves down the slope and ends up benefitting the ecosystem all the way down.”
Ismail and his team at Thrive and Grow Farms host tours at their property in Vail to teach about regenerative farming. Neighboring Cienega Creek Preserve, this farm will soon be a demonstration of its new business model, where they develop land to prioritize a regenerative ecosystem and sell the final product to farmers. Ismail calls their new model turnkey farming.
Ismail is an agricultural entrepreneur, expert and educator with a focus on land conservation. He was raised in a homestead near Tucson, where his family turned a patch of desert into a thriving farm.
“I grew up growing a lot of food and learning permaculture practices,” Ismail recalled. “My father taught me land development methods through a lot of passive rainwater retention. We were very mindful of the way we existed in our little ecosystem.”
As an adult, he noticed most people believed they had “brown thumbs” and couldn’t care for plants, let alone gardens or farms. Ismail decided to use his knowledge and experience to create the Thrive and Grow brand. The company’s goal is to develop a stronger, local regenerative food system, developing land and infrastructure for farmers to walk into and succeed.
Ismail defined regenerative farming as a practice that goes beyond sustainability, it’s farming the land the way nature does. It focuses on the health of the soil and the conservation of resources, eliminating harmful traditional methods like tillage. Especially in the desert, the priority is water retention, and he develops each farm based on water flow and keeping it in the ground.
His system not only focuses on conservation tactics but limits the amount of water used in overall farming.
TUCSON POPS ORCHESTRA
“Agriculture is one of the largest uses of water throughout Arizona,” Ismail said. “The fact that we can put more water into the ground with our demonstration than we take out is a really important step.”
Their turnkey farming project is in its initial stages of funding. Through WeFunder, Thrive and Grow Farms has raised over $125,000 to develop its properties and continues to receive support.
business plan and to know what to expect with all of the procedures in farming.”
Along with providing the land, Thrive and Grow Farms will also include their connections with local food markets and key business infrastructure. Any extra crops may be sold to the company to be freeze-dried, which will prevent spoilage and optimize sales for farmers. The company will sell the food under its new food brand, Truly Regenerative.
more stability for farmers and a better product for consumers.”
He noted the power of regenerative farming and its impact on the land. Along with examples of improved crop growth, Ismail’s demonstration farm is flourishing with a variety of native plants and animals.
Though in its initial stages, Thrive and Grow Farms is an opportunity for people to see the long-term benefits of regenerative agriculture, especially in a drought-prone environment. Ismail encourages those interested in recentering their business or starting new to come out for a tour and see the impact in person.
Ismail foreshadowed an upcoming trend toward regeneratively farmed products, much like the craze for organic foods. His mission is to help farmers see the value of these practices, not only to meet public demand but to create longterm profitability.
2023 SPRING/SUMMER CONCERT SERIES
As Ismail and his team receive money, they will develop their 32 acres in St. David into four turnkey farms. Once the farms are complete, they hope to sell each within six months. Ismail stressed the importance of developing the land and infrastructure to make it easy for farmers to conduct their business.
“We wanted to ensure people could walk into this and have a bright future in agriculture,” Ismail said. “It’s important to have a solid
SIGNS FROM PAGE 18
their last installation on May 6, the group installed 11 signs across Pusch Ridge.
The signs, at the very least, warn adventurers of the protected area. With that protection, there is a list of rules and prohibitions upon entering the site. For instance, motor equipment or mechanical vehicles like chainsaws or bikes are not allowed in these areas.
“It makes (visitors) aware, in the bigger picture, that something like wilderness even exists,” Koenig said. “It’s a really meaningful distinction in terms of how we manage our natural lands and how we
“One thing I believe is a common misconception is to do things right, you have to sacrifice a profitable business,” Ismail said. “We’re actually finding that it’s the opposite. These methods can create
protect some of the most vulnerable ecosystems within them.”
Wild Arizona, the event series host, is a nonprofit aiming to protect and restore the state’s wildlife for future generations. Koenig explained the increasing need for trail stewardship and trail work, especially in this region. Arizona, in his words, is “a hotbed for sustainable trails, and those that are more resistant to erosion.”
The need was so prominent the organization turned its volunteer program into an in-house field crew, comprised of paid and volunteer workers. Wilderness Stewardship, or Wild Stew, carries on Wild Arizona’s mission to secure a
“It’s scary for a farmer to make changes and create any sort of uncertainty with growing crops and providing for their families,” Ismail said. “By demonstrating some of these practices, we can show people it’s very possible. They can create more resilient businesses while using less water.”
sustainably protected wilderness.
“Even if it’s just in a small way, we are now helping steward the most protected federal lands,” Koenig continued. “Including the 90 wilderness areas that are within the Arizona state boundary, which is the second most of any state.”
Sign Installation Saturdays
WHEN: 9 a.m. to 4 p.m. Saturday May 6
WHERE: Mount Lemmon
Use Area, East Ski Run Road, Tucson
COST: Free INFO: eventbrite.com
CINCO DE MAYO AT
HOTEL CONGRESS
By Linda Ray Tucson Weekly Columnist
KUUMBA IN AFRIKAN ARTS
For more than a decade, Barbea Williams Performing Company has offered this five-week camp experience for children ages 7 to 15. The program covers West African Dance, African diaspora culture and art, drumming, healthy cooking and beauty. For the first time this year, the program also includes STEM programming in professional development workshops.
Register via bwpcarizona.com, class starts at 2 p.m. Saturday, May 13, email bwpc2020@gmail.com for details, $1,200, discounts and scholarships available.
KENTUCKY DERBY WATCH PARTY
The Rillito Park Foundation invites us to celebrate the Kentucky Derby almost as if we’re right there at Churchill Downs. There will be live betting and mint juleps plus food, beverages, a raffle, prizes and a souvenir for the first 100 guests. Attendees are encouraged to “dress to impress.” Churchill Downs may be more famous, but Rillito Park is known as “The birthplace of modern quarter horse racing.”
Noon to 5 p.m. Saturday, May 6, Rillito Park Racetrack, 4502 N. First Avenue, rillitoracetrack.com, free
MARK GUERRERO SINGS THE SONGS OF LALO GUERRERO
If you find yourself overwhelmed by all the fiesta-making, or if you are just a fan of classical Mexican pop music, or most ideally, if you miss the incomparable voice, phrasing and emotional range of the legendary Lalo Guerrero, this night out is made for you. Mark Guerrero sings from his father’s memorable repertoire in the intimacy, and great acoustics, of the Century Room. Mark’s music career began at age 13. Living in Los Angeles, he’s been a band leader, songwriter, recording artist and producer ever since.
7 p.m. and 9 p.m. Friday, May 5, The Century Room, Hotel Congress, 311 E. Congress Street, hotelcongress.com,
tickets start at $20
ROGER CLYNE AND THE PEACEMAKERS PLAY FRIDAY AND SATURDAY AT CONGRESS. (ROGER CLYNE AND THE PEACEMAKERS/SUBMITTED)
Roger Clyne and the Peacemakers is a Sonoran Desert band and happy to be. Fans in Arizona and Mexico flock to their shows, which often sell out, to revel in their distinctive blend of desert folk and pop rock, layered with road dust, shimmering hot sand and the light of starry nights. They perform on the plaza at 6 p.m. Friday, May 5, and will play a completely different set on Saturday, May 6. Meanwhile, in Club Congress, Santa Pachita and Salvador Duran perform at 7 p.m. Friday, and XIXA plays at 7 p.m. Saturday.
Various times, Friday, May 5, and Saturday, May 6, Hotel Congress, 311 E. Congress Street, hotelcongress.com, various prices
If Flam Chen had created Athens, Georgia’s Elephant Six collective, they might look something like North Everett, Washington’s Steel Beans, a community of up to 50 artists mashing up ’60s rock with punk and adding video projections, outlandish costumes and other visual arts. Without a whiff of pretension. Jeremy DeBardi is the leader of that pack, but he’s lately won acclaim for his solo act, playing drums and a rhythm guitar as he sings. SPANK and Disc Jockey Carl Hanni are special guests for this show, produced by Flam Chen.
6 p.m. Friday, May 5, MSA Annex, 267 S. Avenida del Convento, flamchen.com, tickets start at $15
FREE PUEBLO DEL MAIZ FIESTA
SENIOR PRIDE QUEERAOKE
Splinter Collective has your jam for karaoke. Belt out those ABBA songs or anything by KC and the Sunshine Band or the BeeGees. You can lead your own singalong to disco hits of the ’60s and ’70s and move right on down the dial to country music hits by Dolly Parton, Randy Travis, Barbara Mandrell and Clint Black. This is a karaoke night in the morning just for you.
11 a.m. to 2 p.m. Saturday, May 6, Splinter Collective, 901 N. 13th Avenue, soazseniorpride.org, free
ROGUE THEATRE: “A MIDSUMMER NIGHT’S DREAM”
Who doesn’t love this theatrical confection, a playful farce in a fantasmic fairytale forest with ladies darting around in a game of hide and seek, wearing yards of Athenian dresses? Lightheartedness is the star of this Shakespearean classic, and it’s refreshing as a breeze. This is the closing weekend for the Rogue Theatre’s production.
Various times through Sunday, May 14, The Rogue Theatre, 300 E. University Boulevard, Suite 150, theroguetheatre. org/2022-2023-season, tickets start at $32
ARIZONA ZIPLINE ADVENTURES
PUEBLO DE MAIZ EVENTS CELEBRATE SONORAN CORN. (PUEBLO DE MAIZ/ SUBMITTED)
On the heels of the agave fest, we celebrate the people who cultivated the ancient agricultural miracle that is Sonoran corn. There will be tours, storytelling, a chef’s dinner, a bocadito showcase (small bites), ancient corn processing demonstrations, a mariachi concert and more. If you can do just one thing, though, take the family to the Maiz Fiesta. All ages love dancing to the irresistible waila beats of Los Hermanos Cuatro, Gertie & the T.O. Boyz and Los Apson. Live art installations and chefs’ demonstrations add to the fun.
4 to 10 p.m. Saturday, May 6, Kennedy Park, 3700 S. Mission Road, pueblosdelmaiz.com, free
SUGAR SKULLS FIRST HOME GAME
Tucson’s Sugar Skulls fans hope for their season’s first win at Tucson Arena after the team’s double-overtime loss to the San Diego Strike Force in their first home game. The Sugar Skulls came into that contest with a franchise-best 3-0 record. This week, they’ll face the Northern Arizona Wranglers, who defeated San Diego in April, then lost to the Panthers the following week. The Panthers had previously fallen to the Sugar Skulls.
6:05 p.m. Saturday, May 6, Tucson Arena, 260 S. Church Avenue, tucsonsugarskulls.com, tickets start at $14
It’s not getting any cooler, so now might be a good time to take advantage of the new Zipline Ecotour. Professional adventure guides lead a tour across five zipline rides to explore Sonoran Desert plant and wildlife, the foothills landscape and unique climate patterns. Reservations are required. Guests have the option to wrap up their day at the Peppersauce Kitchen restaurant onsite. 8 a.m. to 5 p.m. Thursday through Sunday, Arizona Zipline Adventures, 35406 S. Mount Lemmon Road, Oracle, ziparizona.com, $94
LAUGHING STOCK
STEVE HOFSTETTER IS FUNNY ENOUGH
By Linda Ray Tucson Weekly Columnist
s Steve Hofstetter tells it, he started posting on YouTube to get better known as a writer. That was in 2006, four years after he graduated college. He was working as a Sports Illustrated columnist and had published two books of sarcasm about college life.
By then he’d also stumbled into standup comedy. He said it “was like being thrown into the ocean and finding out you’ve been a fish the whole time.”
Hostetter’s first YouTube videos documented his hilarious shade on hecklers. The clips blew up into the recognition he sought, and then some. His channel has attracted almost 800,000
K
subscribers and more than 210 million views. He’s also drawn more than 800,000 Facebook followers and impressive numbers of fans in all the other socials, including fringier communities in Patreon, Mastodon, Discord and others we may never have heard of.
Most of his profiles have clickthroughs to free album downloads. His was the first “pay-what-you-will” offer for a record. The Cameo site offers a personalized video for $74.
Hofstetter’s fifth (of six) albums of standup comedy, “Pick Your Battles” reached No. 1 on iTunes’ comedy charts. Meanwhile he’s published three more books, and just this year released
an hour-long special, “The Recipe.” filmed in his grammar school theater in Queens. It’s a master class in comedy set construction. He comically walks us right up to the edge of cliff after cliff on the way to a satisfying pinnacle of an ending.
“I blew up because of digital,” Hofstetter said. “That’s something that has changed, being able to reach directly to the audience. Social media is allowing people to get to know artists in a way that they never could before.
“One of the things that (has changed) is the ability to perform to a certain niche. You don’t need to appeal to the masses anymore. My audience is politically progressive people or people willing to hear the viewpoint of someone who’s politically progressive. And that’s the only audience I need.”
STEVE HOSTETTER HAS “THE RECIPE” FOR LAUGHTER. (TAYLOR RESCHKA/CONTRIBUTOR)
their differences.
“In a way, our differences are what make us the same,” Hofstetter said, “because being able to recognize that we each have our own challenges is the most human thing we can do.
“I enjoy a lot of different genres of (comedy),” he said, referencing Mitch Hedberg and Jerry Seinfeld, specifically. “The comedy I enjoy all has in common that it’s someone’s truth, whatever that truth might be.
“I got into comedy to say something,” Hofstetter said. “I think the comedian who only goes for the laugh is like the teacher who teaches towards standardized testing. It’s the bare, bare minimum of your job.”
What Hofstetter got into comedy to say were things he felt people need to hear, but that others have trouble saying. “I try to approach every joke I write from a place of compassion. I grew up in a very progressive household. We’re Jewish. I had a Christian foster brother, and my sister is adopted and she’s Black. Growing up in that environment really taught me about inclusion.”
We talked about how even the character of comedy itself seems to have evolved over the last few years. Popular comedy feels more conversational, now, but it’s also more about diversity. Comedians, and audience members both feel more comfortable about
Not everyone can comically connect the dots between the hilarity of comedy and the thoughtfulness of inclusion, but Hofstetter’s family life was rich in both. He said that arguments in his family often dissolved into laughter. “It’s kind of hard to stay angry when everyone around you is laughing.”
Hofstetter said his older brother and sister were “hilarious” and he worked hard to keep up with them. His parents weren’t funny in the same way, but his dad had a great sense of humor that the kids used to their advantage. “He knew what was funny,” Hofstetter said of him. “So, he raised us listening to a lot of comedy. He very much appreciated a good joke and making him laugh kept us from getting in trouble.”
That youthful instinct – “You don’t get in trouble if you’re funny enough” – is the engine of Hofstetter’s 2023 special, “The Recipe.” Listen for its echoes throughout Hofstetter’s set at 191 Toole. Steve Hofstetter, 7 p.m. Thursday, May 11, 191 Toole, 191 E. Toole Avenue, 191toole.com, $28
THE FORCE IS WITH UNSCREWED THEATER
In case you missed it, Thursday is May the Fourth Be with You. Unscrewed will celebrate with a rare Thursday show at 7:30 p.m. But there will be more power and magic in the appearance of Laura and Rick Hall for performances at 7:30 p.m. Friday and Saturday. Her role as music director and accompanist for “Whose Line Is It Anyway” has given her a worldwide reputation for groundbreaking musical improv. She and her improviser/actor husband, Rick, will give a musical improv workshop at Unscrewed on Saturday. All details, reservations and tickets are at unscrewedtheater.org.
COMEDY ELSEWHERE THIS WEEK
Chucklehead’s, 41 Brewery Avenue, Bisbee, chuckleheadsaz.com, $10, 7 p.m. Friday, May 5, Chicano Power Comedy presents “It’s Not Mexican Independence Day” headlining Lola Hernandez and featuring Tony Bruhn, Jesus Otamendi El Jefe Cat Lounge, 3025 N. Campbell Avenue, Suite 141, eljefecatlounge.com/
MUSIC
LIVE MUSIC CALENDAR
By Connor Dziawura Tucson Local Media Staff
MAY 4
Benny Benack III
The Century Room, 7 p.m. and 9 p.m., $25-$35
Carrellee, Glacier.WAV, Plant Candy and Echo Fighter
Groundworks, 7 p.m., $10
Della Rose Band
The Maverick, 8 p.m., free
Freddy Parish
LaCo Tucson, 6 p.m., free
Hank Topless
LaCo Tucson, 6:30 p.m., free
Wednesday
Club Congress, 8 p.m., $15-$18
MAY 5
Alex Blue, S. Beezy, Daija Jimenez, Phoinixx and Soze
Groundworks, 7 p.m., $10
Greg Morton & Jim Stanley
LaCo Tucson, 5:30 p.m., free
Los Lonely Boys
Fox Tucson Theatre, 7:30 p.m., $20-$65
Mark Guerrero Sings the Songs of Lalo
Guerrero
The Century Room, 7 p.m. and 9 p.m., $20-$30
Metal Fest 23 (XXIII) w/Serious Play, Swarm of Serpents, Gutter Town and Non Gratas
191 Toole, 7 p.m., $5
Pancho Barraza
Casino del Sol’s AVA Amphitheater, 8 p.m., $22.50-$125
Roger Clyne & the Peacemakers
Hotel Congress Plaza, 7 p.m., $29-$32
The Wailers
Rialto Theatre, 8 p.m., $28
MAY 6
The Distortionists, Autotelic and Pretty
Ugly
Groundworks, 7 p.m., $10
Jameson Clay Koweek
LaCo Tucson, 10:30 a.m., free
Nathaniel Burnside
LaCo Tucson, 6 p.m., free
Roger Clyne & the Peacemakers
Hotel Congress Plaza, 7 p.m., $29-$32
Save Ferris
191 Toole, 8 p.m., $24
Skip Heller’s Hollywood Film Noirchestra
The Century Room, 7 p.m. and 9 p.m., $20-$30
Tucson Jazz Institute Ellington Big Band
DesertView Performing Arts Center, 7:30 p.m., $30
XIXA
Club Congress, 7:30 p.m., $20-$25
MAY 7
La Sonora Dinamita with Vilma Diaz Rialto Theatre, 8 p.m., $30-$40
Mik and the Funky Brunch
LaCo Tucson, 11 a.m., free Nekromantix
Club Congress, 7:30 p.m., $18-$22
MAY 8
Century Room Jazz Orchestra
The Century Room, 7 p.m., $15-$20
Ottmar Liebert and Luna Negra Rialto Theatre, 8 p.m., $30-$36
MAY 9
Gabrielle Pietrangelo
The Century Room, 7 p.m., $15-$20
Miss Lana Rebel & Kevin Michael Mayfield
LaCo Tucson, 5:30 p.m., free
Origami Angel Club Congress, 6:30 p.m., $20-$23
MAY 10
Hurray for the Riff Raff (Solo)
191 Toole, 8 p.m., $20
Mysterious Babies Traditional Jazz Band
The Century Room, 7 p.m., $10
Oscar Fuentes
LaCo Tucson, 5:30 p.m., free
TUCSON, LOOK WHO’S COMING YOUR WAY!
reservations, $18, 7 p.m. Friday, May 5, “Cinco de Meowo” comedy featuring Purrsilla Furrnandez, Meow Urban, Iona Hoya, Kyle Verville, Morgan Kuehn, Maddie Shuman, Sara Sometimes Laff’s Comedy Caffe, 2900 E. Broadway Boulevard, laffstucson.com, $15, $20 preferred seating, 8 p.m. and 10:30 p.m. Friday, May 5, and 7 and 9:30 p.m. Saturday, May 6, Robert Mac, see last week’s Laughing Stock for details about how this local boy became a national hit.
The Screening Room, 127 E. Congress Street, screeningroomdowntown.com, $10, 7 p.m. Tuesday, May 9, Daniel Eachus of Comedy Central’s “Up Next,” co-writes a new Kevin Hart-produced series
edy Theatre, 414 E. Ninth Street, tucsonimprov.com, $7 each show, $10 for both shows, same night, free jam and open mic. 7:30 p.m. Thursday, May 4, “Harold Eta” and “Shatfan;” 8:30 p.m. Open Mic.; 6:30 p.m. Friday, May 5, Improv Jam; 7:30 p.m. “The Soapbox;” 9 p.m. Stand Up Showcase; 11 a.m. Saturday, May 6, “Pretendy Time” for kids; 7:30 p.m. “Carcajadas” improv in Spanglish; 9 p.m. “Fourth Avenue Confessions”
Unscrewed Theater, 4500 E. Speedway Boulevard, unscrewedtheatre.org, $8, live or remote, $5 kids. 7:30 p.m. Thursday, May 4, “May the Farce Be with You;” 7: 30 p.m. Friday, May 5, From the Top with Laura Hall; 7:30 p.m. Saturday, May 6, Musical Improv with Rick and Laura Hall; 9 p.m. The Backyard Improv Playground (pay what you will.)
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CHAMBER’S
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MINI CONFERENCE AND EXPO STARTS AT 8:30 A.M. • Inspiring and informative presentations • Time for networking and questions • For business of any size or industry
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CANNABIS COOK SHARES KNOWLEDGE THROUGH BOOK
By Laura Latzko Tucson Weekly Sta
Travis Petersen of The Nomad Cook has been hosting pop-up cooking demos and infused dining experiences since 2018, when it was legalized in Canada.
With his book “The Nomad Cook: Introduction to Culinary Cannabis” (Dorrance Publishing Co.; $52) he wanted to share his knowledge on cooking with cannabis safely and responsibly.
In the book, Petersen shares recipes as well as tips for cooking with cannabis and discusses its a ects on the endocannabinoid system.
The Vancouver, British Columbia, Canada, native, has lived in Arizona for about two years. He wanted to do a book for years and wrote it during the COVID-19 pandemic.
“The pandemic really gave me time to sit down, develop the cookbook, take a look at what I’ve learned over the last couple of years and put it into text,” Petersen said.
This is his first book, and it features 80 pages of educational information and 40 recipes.
“It’s designed for both the home cook
TRAVIS PETERSEN OF THE NOMAD COOK HAS BEEN HOSTING INFUSED DINNERS AND POP-UP EVENTS SINCE 2018. (TRAVIS PETERSEN/SUBMITTED)
and the budding culinary student who is looking to take this on as their trade,” he said. “It’s really focused to give you confidence in dosing and really understand the plant and the di erent ways other than weed brownies to enjoy cannabis through food.”
Recently, he has been o ering culinary cannabis certification classes and infused dinners throughout the country. He hosts residencies in Boston, New York, St. Louis, Chicago, Portland, Miami, Chicago, Seattle, Las Vegas, San Francisco, Los Angeles, Cave Creek, Scottsdale and Phoenix.
He has served over 10,000 people their first infused dining experiences.
“It’s a great opportunity for strangers to sit at a table and really come together,” Petersen said.
“When I do my events, I dose everyone individually based on their own tol-
erance level. Whether you have never enjoyed cannabis before, whether you just have a little bit or use it every day, we o er a safe space to come and explore this new culinary frontier. It’s not so much about getting high but utiliz-
ing the terpenes from the plant to create this arc of experience for our guests from beginning to end.”
The dinners can take place at any location.
“We can go in the middle of a field and set up a dinner. We can go in the middle of the desert. We can go on top of a mountain. We can go to someone’s house,” Petersen said.
“This is really the new age for chefs. We no longer have to stay up in a restaurant in that traditional format. I think over time, we will see more chefs look at what I’m doing.”
throughout the experience,” Petersen said.
Petersen hosted his first infused dinners in April 2018.
thing new in the kitchen,” Petersen said.
Petersen said the focus is on the food and experience, which happens to involve cannabis.
“Stoner culture has its place, but this is a fine dining experience. Cannabis is really just another ingredient we are incorporating into the menu,” Petersen said.
“We had 194 people come over four days. What was supposed to be a onetime thing just spiraled and grew. This summer, I’m heading to Europe to tour through eight countries to present this. It’s taken me all over the world,” Petersen said.
Before his infused dinners, Petersen had never worked in a restaurant. He spent 15 years working in the oil and gas industry as a business development manager. This especially gave him experience in sales and marketing.
TRAVIS PETERSEN USES CANNABIS IN DIFFERENT TYPES OF DESSERTS AND ENTREES. (TRAVIS PETERSON/ SUBMITTED)
teach others.
“I just am extremely passionate about what I do and am trying to be the person to lead the way. I make sure I’m confident in what I speak about,” Petersen said.
He said it’s going to take a bit for the culinary industry to incorporate cannabis. He hopes to bring change.
“We still are in a space where the culinary industry isn’t sure how to implement cannabis into restaurants,” he said.
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A veteran of “MasterChef Canada,” he enjoyed cooking for people at his home.
“I was someone who finally went after something he loved doing,” Petersen said.
Cannabis is optional at the dinners, however. The events attract a variety of guests, including those who want a fine dining experience and those interested in the anti-inflammatory and body-rejuvenating e ects of cannabis. Attendees get a chance to ask questions about cannabis in a safe space.
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When he started, the biggest learning curve was understanding how to incorporate extractions into sauces and recipes. He said that there is a lot of preparation and math involved.
He also needed to learn how to plate meals properly for presentation purposes and to plan cohesive five course meals.
Petersen said diners can benefit from learning more about terpenes in cannabis.
“We try to educate people about what terpenes are, how they react within the body and why they feel the way they do
Working with and learning from other chefs helped him to get acclimated to the culinary industry.
“That’s the great thing about what we do. It’s all about growing and sharing with others. You can always learn some-
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“When I worked in oil and gas, I had everything society said you wanted to work for, all the six figures, the vacations, the golf. I had a giant hole in me… Once I stopped looking so much at the end goal and really enjoying everything I was doing, I realized this was the real reward of it. I would like to encourage people to follow their passions. I started this at 31.”
After his first dinners, he jumped headfirst into culinary cannabis. Over the years, education has become central to Petersen’s mission.
He often trains other chefs and has worked with celebrities like Sylvia Barban from “Top Chef.”
“My goal is to help get the education out there. I want to reach out to the states to help them implement programs they can put their chefs through to make sure they have a license and understand the responsibility aspect of it.
“I’m looking to work with state legislators and post-secondary culinary institutions and lead by example to show this can be done in a restaurant.”
Petersen will be o ering a culinary cannabis certification class Thursday, May 18, in Scottsdale. The course is followed by a 100-question multiple choice test, which participants need to score a 76% on to pass.
He will have a Nomadic Nights dinner for people 21 and older Saturday, May 20, in Scottsdale. There will be a threecourse brunch or a five-course dinner option. Dinners and brunches start at $75, with add-ons available. The certification class is $95.
Petersen said that part of his job is re-educating others about the cannabis plant.
“We are really working up against 80 years of propaganda and misinformation about the plant,” Petersen said.
To find out more about certification classes and dinners, visit exploretock. com/nomadcookus.
In 2021 in Canada, he was part of launching the first recognized culinary cannabis certificate.
• Mon-Fri 5AM-6PM Sat 7AM- Noon NOW ACCEPTING AHCCCS “The Nomad Cook: Introduction to Culinary Cannabis” Dorrance Publishing Available at Barnes & Noble and Amazon
Petersen said that his cookbook is an extension of his certificate classes. He, himself, is continually learning and growing in his knowledge so he can
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COMICS
FREE WILL ASTROLOGY
ARIES (MARCH 21-APRIL 19)
Before forming the band called The Beatles, John Lennon, George Harrison, and Paul McCartney performed under various other names: the Quarrymen, Japage 3, and Johnny and the Moondogs. I suspect you are currently at your own equivalent of the Johnny and the Moondogs phase. You’re building momentum. You’re gathering the tools and resources you need. But you have not yet found the exact title, descriptor, or definition for your enterprise. I suggest you be extra alert for its arrival in the coming weeks.
TAURUS (APRIL 20-MAY 20)
I’ve selected a passage to serve as one of your prime themes during the rest of 2023. It comes from poet Jane Shore. She writes, “Now I feel I am learning how to grow into the space I was always meant to occupy, into a self I can know.” Dear Taurus, you will have the opportunity to grow ever-more assured and self-possessed as you embody Shore’s description in the coming months. Congratulations in advance on the progress you will make to more fully activate your soul’s code.
GEMINI (MAY 21-JUNE 20)
Georges Rouault (1871-1958) was a Gemini painter who bequeathed the world over 3,000 works of art. There might have been even more. But years before he died, he burned 315 of his unfinished paintings. He felt they were imperfect, and he would never have time or be motivated to finish them. I think the coming weeks would be a good time for you to enjoy a comparable purge, Gemini. Are there things in your world that don’t mean much to you anymore and are simply taking up space? Consider the possibility of freeing yourself from their stale energy.
CANCER (JUNE 21-JULY 22)
Britain occupied India for almost 200 years. It was a ruthless and undemocratic exploitation that steadily drained India’s wealth and resources. Mahatma Gandhi wasn’t the only leader who fought Brit-
ish oppression, but he was among the most e ective. In 1930, he led a 24-day, 240-mile march to protest the empire’s tyrannical salt tax. This action was instrumental in energizing the Indian independence movement that ultimately culminated in India’s freedom. I vote to make Gandhi one of your inspirational role models in the coming months. Are you ready to launch a liberation project? Stage a constructive rebellion? Martial the collaborative energies of your people in a holy cause?
LEO (JULY 23-AUG. 22)
As crucial as it is to take responsibility, it is also essential to recognize where our responsibilities end and what should be left for others to do. For example, we usually shouldn’t do work for other people that they can just as easily do for themselves. We shouldn’t sacrifice doing the work that only we can do and get sidetracked doing work that many people can do. To be e ective and to find fulfillment in life, it’s vital for us to discover what truly needs to be within our care and what should be outside of our care. I see the coming weeks as a favorable time for you to clarify the boundary between these two.
VIRGO (AUG. 23-SEPT. 22)
Virgo-born Marie Laveau (1801–1881) was a powerful Voodoo priestess, herbalist, activist, and midwife in New Orleans. According to legend, she could walk on water, summon clairvoyant visions, safely suck the poison out of a snake’s jowls, and cast spells to help her clients achieve their heart’s desires. There is also a wealth of more tangible evidence that she was a community activist who healed the sick, volunteered as an advocate for prisoners, provided free teachings, and did rituals for needy people who couldn’t pay her. I hereby assign her to be your inspirational role model for the coming weeks. I suspect you will have extra power to help people in both mysterious and practical ways.
LIBRA (SEPT.
23-OCT. 22)
What are the best methods to exorcize our personal demons, ghosts, and goblins? Or at least subdue them and neutralize their ill e ects? We all have such phantoms at work in our psyches, corroding our confidence and undermining our intentions. One approach I don’t recommend is to get mad at yourself for having these interlopers. Never do that. The demons’ strategy, you see, is to manipulate you into being mean and cruel to yourself. To drive them away, I suggest you shower yourself with love and kindness. That seriously reduces their ability to trick you and hurt you — and may even put them into a deep sleep. Now is an excellent time to try this approach.
SCORPIO (OCT.
23-NOV. 21)
As she matured, Scorpio poet Sylvia Plath wrote, “I am learning how to compromise the wild dream ideals and the necessary realities without such screaming pain.” I believe you’re ready to go even further than Plath was able to, dear Scorpio. In the coming weeks, you could not merely “compromise” the wild dream ideals and the necessary realities. You could synergize them and get them to collaborate in satisfying ways. Bonus: I bet you will accomplish this feat without screaming pain. In fact, you may generate surprising pleasures that delight you with their revelations.
SAGITTARIUS (NOV. 22-DEC. 21)
Some primates use herbal and clay medicines to self-medicate. Great apes, chimpanzees, bonobos, and gorillas ingest a variety of ingredients that fight against parasitic infection and help relieve various gastrointestinal disturbances. (More info: https://tinyurl.com/PrimatesSelfMedicate.) Our ancestors learned the same healing arts, though far more extensively. And many Indigenous people today still practice this kind of self-care. With these thoughts in mind, Sagittarius, I urge you to spend quality time in the coming weeks deepening your understanding of how to heal and nurture yourself. The kinds of “medicines” you
might draw on could be herbs, and may also be music, stories, colors, scents, books, relationships, and adventures.
CAPRICORN (DEC. 22-JAN. 19)
The mythic traditions of all cultures are replete with tales of clashes and combats. If we draw on these tales to deduce what activity humans enjoy more than any other, we might conclude that it’s fighting with each other. But I hope you will avoid this normal habit as much as possible during the next three weeks, Capricorn. I am encouraging you to actively repress all inclinations to tangle. Just for now, I believe you will cast a wildly benevolent magic spell on your mental and physical health if you avoid arguments and skirmishes. Here’s a helpful tip: In each situation you’re involved in, focus on sustaining a vision of the most graceful, positive outcome.
AQUARIUS (JAN. 20-FEB. 18)
Is there a person who could serve as your Über Mother for a while? This would be a wise and tender maternal ally who gives you the extra nurturing you need, along with steady doses of warm, crisp advice on how to weave your way through your labyrinthine decisions. Your temporary Über Mother could be any gender, really. They would love and accept you for exactly who you are, even as they stoke your confidence to pursue your sweet dreams about the future. Supportive and inspirational. Reassuring and invigorating. Championing you and consecrating you.
PISCES (FEB. 19-MARCH 20)
Congratulations on acquiring the Big New Riddle! I trust it will inspire you to grow wiser and kinder and wilder over the coming months. I’ve compiled some clues to help you unravel and ultimately solve this challenging and fascinating mystery. 1. Refrain from calling on any strength that’s stingy or pinched. Ally yourself solely with generous power. 2. Avoid putting your faith in trivial and irrelevant “benefits.” Hold out for the most soulful assistance. 3. The answer to key questions may often be, “Make new connections and enhance existing connections.”
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