Supported by Beach Fleischman
What is Arizona food?
Is it a chimichanga? Or a Sonoran hot dog? Is it the classic Native American dish of squash, beans and corn — the three sisters?
The elusive answer to that question is what Chris Malloy is attempting to nail down in his new column for the Phoenix New Times called " Sonoran Arcana."
The Show got an inside look at this new, year-long series.
