Food trends from around the world often find their way to the United State. And just as often, they become the hot new trend.
For example, in recent years we’ve seen the popularity of bubbly water Topo Chico spike, along with other elements of Mexican cuisine. Some restaurateurs have tried to capitalize on these trends, declaring their menus serve “modern Mexican” food.
But what exactly does that mean?
To find out, The Show spoke with chef Maria Mazon, chef and owner of Boca Tacos in Tucson.
More Arizona Food + Restaurants News
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The San Luis port of entry from Sonora, Mexico, is Arizona’s westernmost border crossing, and could see delays for four to five months starting later this month. -
Democratic Arizona Congresswoman Adelita Grijalva is proposing legislation to curb federal funding threats to the state’s food assistance program. -
The package, being presented to lawmakers this week, preserves the approximately $450 million a year in tax cuts proposed by GOP lawmakers that mirror what Congress approved last year in its "Big Beautiful Bill." -
No cases of the flesh-eating New World screwworm parasite have been reported in Arizona, but USDA’s Natural Resources Conservation Service in the state has recommendations for ranchers to protect against it. -
It’s a perennial debate: Which is the better food town: Arizona’s biggest metro area and capitol of Phoenix; or Tucson, our smaller, sometimes cooler neighbor to the south?
