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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This weekend at the S’edav Va’aki Museum in Phoenix, a group of chefs will gather to celebrate it. One of those is Navajo chef Justin Pioche. -
The Arizona wine industry generates more than $240 million in annual visitor spending. At the same time, efforts are being made to make wine more appealing to younger generations. -
Recently, a company called Timeleft has been targeting 30-something folks on social media, showing attendees laughing and toasting at cocktail bars and restaurants. -
After a recent report found that Arizona’s SNAP participation numbers have dropped by roughly 47%, the question is: Why? -
From frybread to biscochitos, Indigenous cooks have relied on Blue Bird Flour in its iconic cotton bag since the 1930s. The Southwest staple has now found space inside the Heard Museum in Phoenix.
