Celebrate the unique, local flavors of the Southwest

2. WELCOME
to the first annual Heritage Foods Festival
at Hacienda Del Sol Guest Ranch Resort!
Celebrate and enjoy the unique flavors
of the Southwest.
SCHEDULE
6PM:
Check-in at Casa Luna
6:15PM:
Q&A Panel Discussion on UNESCO World City of
Gastronomy designation featuring Jonathan Mabry,
Felipe Garcia and Gary Nabhan in Casa Luna
6-9PM:
· Music by The Rafael Moreno Quartet
· Food & beverage tastings open
· Gourmet buffet-style dinner
· Hacienda Del Sol Organic Garden tours
9PM:
· Heritage Foods Festival concludes
· Continue the party at Terraza Garden Patio & Lounge
gas·tron·o·my
noun
the practice or art of choosing,
cooking, and eating good food.
· the cooking of a particular area.
Be sure to stop by the Edible Baja Arizona
booth and pick up a copy to take with you. It is a
magazine that tells compelling stories about food,
drink, culture and agriculture in Tucson and the
borderlands—a special place we call Baja Arizona.
CelebratingthegastronomyofTucsonandtheborderlands.

3. Casa Luna
Check-in and/or purchase tickets
Q&A Panel Discussion
Featuring Jonathan Mabry, Felipe Garcia & Gary Nabhan
Inner Courtyard
Beverage vendors & seating
Terraza Garden Patio & Lounge
The Rafael Moreno Quartet & seating
The Parrilla
Food vendors & buffet-style dinner
Organic Garden
Tours available
*Additional seating available at the Catalina Pool
MAP
Take in our stunning mountain views as you
walk around the Hacienda Del Sol property
enjoying beer, wine & food from local
vendors across Arizona.

4. MENU
The gourmet buffet-style dinner has been created by
Hacienda Del Sol’s award-winning culinary team using
ingredients from the local vendors featured here tonight.
Below is a look at some of the delicious menu items:
· House-made Tamales
· Chili Colorado
· Local Tortillas
· Pozole
· E&R Roasted Pig Pibil
· Country Harvest Pantry’s
Garbanzo Bean and Red’s
Roasters Chile Hummus
· Hacienda Peach Jam
· Ten 55 Beer-marinated
Beef Barbacoa
· Red’s Roasters
Chiles Salad
· Dos Manos
Apiaries Honey
· Robbs Family Farm
Pistachios
· Larry’s Veggies and
San Xavier Watermelon
and Cantaloupe
· Native Seeds/SEARCH
Brown Tepary Bean
· SouthWinds Farm and
Arbuckle Coffee Roasted
Kennebec Potatoes
· Larry’s Veggies and
SouthWinds Farm
Cucumbers and Tomatoes
· Cornmeal Pudding
· White Menudo
· Country Harvest Pantry’s
21 Bean Soup
· Durazo’s Poco Loco
Specialty Salsas
· Fry Bread
· Pumpkin Fry Bread
· Raspados
· Mexican Cookies
· Spiced Chocolate Tamales
FARMER’S MARKETS
Like what you’re tasting here? Be sure to check out
the local farmers’ markets around Tucson!
Heirloom Farmers’ Market
Every Saturday at Steam Pump Ranch in Oro Valley
8AM–12PM (April—Sept) & 9AM–1PM (Oct—Mar)
Every Sunday at Rillito Park
8AM–12PM (Feb—Sept) & 9AM–1PM (Oct—Jan)
Every Wednesday at Green Valley Village
8:30AM–12:30PM (April—Sept) & 9AM–1PM (Oct—Mar)
Every Friday at Trail Dust Town Courtyard
8AM–12PM (April—Sept) & 9AM–1PM (Oct—Mar)
Santa Cruz River Farmers’ Market
100 South Avenida del Convento, Tucson, AZ 85745
Thursdays 4PM–7PM
St. Philip’s Plaza Farmers’ Market
· Artisan Farmers’ Market: Every Saturday
8AM–12PM (May—Sep) & 9AM–1PM (Oct—Apr)
· Classic Farmers’ Market: Every Sunday
8AM–12PM (May—Sep) & 9AM–1PM (Oct—Apr)
Tucson Botanical Gardens Twilight Market:
2150 N Alvernon Way, Tucson, AZ 85712
The 4th Friday of the month 5PM–8PM
Banner UMC Farmers’ Market:
Every Friday 10AM–2PM
EdibleBajaArizona.com︱HeirloomFM.org︱FoodInRoot.com
LocalHarvest.org︱RVFM.org︱TucsonFoodie.com︱VisitTucson.org
For more information about farmers’ markets and all
things food-related in Tucson visit the below sites:
*menu is subject to change

5. Arbuckle Coffee Roasters
Specialty coffee roaster, tea & herbal blends since 1979.
Customized blends for food service to match menu and
demographics of their customers.
Air roasted and cooled by the desert breeze. Arbuckle
Coffee is handcrafted to the highest standards that
captures the quality and flavor the Arbuckle brothers
started over 150 years ago. Arbuckle Coffee is the finest
specialty coffee roasted and packaged just for you...
So, brew up a pot partner and enjoy the Sonoran sunrise!
Visit Arbuckle Coffee Roasters
tonight in the Inner Courtyard.
www.arbucklecoffee.com
(520) 790-5282
3550 E Corporate Dr
Tucson, Arizona 85706
Recipes︱Arbuckle Coffee Roasters
Coffee-Flavored Chocolate Mousse
Ingredients:
• 1/4 cup dark chocolate chips or
1/4 cup dark chocolate squares
• 1/2 cup coconut milk
• 1 tbsp ground coffee beans
• 1/4 cup boiling water
• 1 tbsp vanilla extract
• 1/4 tsp flavored extract
(almond, mint, coffee, etc.)
Directions:
1. In a medium skillet over a low heat, melt the chocolate. Stir frequently
to prevent the chocolate from burning. Add in the coconut milk and
whisk together until blended.
2. In a small bowl, mix the hot water with the ground coffee beans.
3. Combine the melted chocolate, coffee mixture, vanilla extract and
flavored extract.
4. Pour the mixture into 4 small dessert dishes, or two larger ones.
Espresso cups are the perfect size to make 4 servings.
5. Place in the refrigerator for 2 to 3 hours, or even overnight to
allow them to become firm. Bon appétit!
Organic Coffee Avocado Shake
Ingredients:
• 1/2 cup organic espresso or
1/2 cup organic French Roast
Sumatra Coffee, chilled
• 1/2 large ripe organic avocado
• 1/2 cup organic half & half cream
• 2 cups organic ice cream
(vary flavors to create new drinks)
• 2 teaspoons organic Tahitian
vanilla extract
• 2 tablespoons organic
chocolate syrup
Directions:
Brew coffee the day before & place in sealed container in refrigerator. Split
avocado in halves. Spoon avocado flesh into a blender, first. Add remaining
ingredients. Use purée speed until completely smooth, no more than 90
seconds. Serve in a chilled glass.
Garnish by floating 3 dark roasted Organic coffee beans on top.
Options:
Add 1/2 teaspoon of organic ginger to add tartness OR add 1 teaspoon
of organic sugar to sweeten OR substitute organic yogurt for ice cream
(Plain or with fruits) OR if you don’t believe us, substitute 1/2 cup of wild
organic blueberries for the organic avocado. Trust us, you’ll love it!

6. Callaghan Vineyards
Established in 1990, born out of a love of European
wines, Callaghan Vineyards is wholeheartedly committed
to growing and producing the best possible wines in
Sonoita, Arizona. Together, Kent Callaghan and his father,
Harold, planted the original vineyard. Kent has personally
tended the vines and made every wine since the vineyard’s
inception. In 2008, Wayne Tomasi, a family friend, began
working in the vineyard and continues to do so.
Our work is transparent – we invite you to visit the vineyard
and winery to taste our wines and to talk directly with
us. We are very proud of the recognition our wines have
received from the most credible wine writers in the world. If
a visit to Callaghan Vineyards is not possible, please contact
us and sign up for our email list and/or our wine club. Wine
club members often receive small production wines that are
not publicly available.
www.callaghanvineyards.com
(520) 455-5322
336 Elgin Road
Elgin, Arizona 85611
Visit Callaghan Vineyards
tonight in the Inner Courtyard.
Chateau Tumbleweed
Chateau Tumbleweed is a collaboration of
four friends – two husband-and-wife teams –
who, after working more than 30 combined
years for other Arizona wineries, recently
left their “day jobs” to focus on their own
project. We have a great friendship, a
penchant for absurdity and complementary
skills in vineyard management, winemaking,
sales and administration.
We’re serious about our all Arizona fruit
wines, but we don’t take ourselves too
seriously. We believe in the high-elevation
growing regions of the Southwest and
think wine has something to teach us if
we’re willing to listen.
www.chateautumbleweed.com
(928) 634-0443
1151 W Hwy 89A
Clarkdale, Arizona 86324
Visit Chateau Tumbleweed
tonight in the Inner Courtyard.

7. Country Harvest Pantry
Cindy Burson is a retired farmer and owner of a natural food
store for 40 years. She moved to Tucson almost four years
ago and re-invented herself. She has been baking cookies
and quick breads using local grains. She loves teaching
people about food and the effects it has on the body, you
are what you eat! Find her at Heirloom, Rillito and Green
Valley Farmers Markets.
The pantry at Country Harvest USA will ship you freshly
harvested heirloom beans and grains year round. No need
to wait for a trip to the market to get your favorites. We
look forward to supplying you with the best beans and
grains possible. We ship worldwide. Small farmers provide
us with non-GMO, pesticide and herbicide free beans and
grains. A healthy way to live!
facebook.com/CountryHarvestUSA
CountryHarvest@gmail.com
(903) 576-0086
Visit Country Harvest Pantry
tonight near The Parrilla.
Recipes︱Country Harvest Pantry
Basic Heirloom Bean Soup
Ingredients:
• 1 lb heirloom beans
• 1 carrot sautéed until caramelized
• 1 stalk celery
• 1/2 onion
• Garlic
• 1 bay leaf
• 1/2 roasted pablano pepper
(just roast it on your stove
top burner)
Directions:
Bring to boil, then simmer until soft. Add 1Tbsp salt about 30 minutes before
completely soft. Add water or stock to cover. Add boiling water as needed.
Cashew Dip
Ingredients:
• 2 cups chickpeas, drained
• 2 cups roasted cashews
• 1 lemon, juice only
• 3/4 cup coconut milk
• 1/4 cup olive oil
• Salt
• Paprika
• Pita chips
Directions:
1. Drain chickpeas and add them to a bowl filled with cool water. Rub
chickpeas together gently between your hands to remove their thin outer,
tough skin. The skins should float to the top of the water and then you can
scoop them off. You don’t need to worry about getting them all.
2. Add chickpeas to a food processor with cashews and pulse until they are
in a rough paste.
3. Drizzle in olive oil, lemon juice, and coconut milk and continue to
process. If the dip is a bit thick, add in more coconut milk until it reaches
desired texture.
4. Season with salt. Serve dip sprinkled with paprika. Serve with pita chips.
Cashew Dip is a quick and delicious dip made with roasted cashews
and chickpeas and coconut milk. This healthy, vegan appetizer is
absolutely addictive!

8. Durazo’s Poco Loco
Specialty Salsas
I have a specialized product line of nine delicious items. My
fruit line is made of Peach, Pineapple and Mango. I have
them in Mild, Hot and Stupid Hot (best seller).
I also have a line of “no fruit” salsas: Pico de Gallo Roasted
Green Chili Salsa (mild). My Salsa Ranchera, more traditional,
no fruit (hot). Guacamole, Spicy Crema, a spicy jalapeño dip
(a medium hot level of heat).
I also have a seafood line: Ceviche, with Crab and Shrimp!!
It has a little kick!! Also a Crab and Shrimp Dip, with a little
kick also!!
I must say these are all my own recipes. I developed them all
myself and I make every one of them myself!! I am chemical
and pesticide free and some organic.
www.facebook.com/DurazosPocoLocoSalsa
(520) 884-7178
4502 N First Ave, Heirloom Farmers Market
Tucson, Arizona 85718
Visit Durazo’s Poco Loco Specialty
Salsas tonight near The Parrilla.
Recipes︱Durazo’s Poco Loco Specialty Salsas
Roasted Green Chili Pico De Gallo
Ingredients:
• 1 pound roasted green chilies,
diced (mild or hot)
• 10 to 12 firm Roma tomatoes,
depending on size, diced
• 2 large bunches of cilantro. If small
bunches, make it three, diced
• 2 large red onions, three if
medium, diced
• 2 bunches of green onions, diced
• 1 32 oz bottle of white vinegar
• 3 Tbsp of black ground pepper
• 9 Tbsp salt
Directions:
1. Combine and let sit in refrigerator for at least 1 hour.
2. Before draining, give it a good stir, then drain in a colander
to remove the liquid.
3. Put in a container and serve or store in refrigerator in a sealed
container until serving. Lasts up to three weeks.

9. Dos Cabezas WineWorks
For over 20 years, Dos Cabezas WineWorks has played an
integral role in the rapidly growing Arizona wine scene.
Originally located in Kansas Settlement, the winery and 80
acres of vineyard were pioneered by the late visionary, Al
Buhl. In 2001, Todd Bostock joined the team as winemaker.
By the end of 2006, the Bostock family took over operations
of the winery, and it was moved to Sonoita where it resides
today. The winery is supplied with distinctive, high-quality
fruit from its two estate vineyards: Pronghorn Vineyard in
Elgin and Cimarron Vineyard in the Kansas Settlement.
www.doscabezas.com
(520) 455-5141
3248 HWY 82 / PO Box 871
Sonoita, Arizona 85637
Visit Dos Cabezas WineWorks
tonight in the Inner Courtyard.
Hamilton Distillers
In 2006, while drinking Scotch and barbecuing with mesquite
scraps from our custom furniture company, Arroyo Design,
we had a thought. Why couldn’t we malt barley over
mesquite instead of peat, as they do in Scotland, for
a single-malt whiskey with a flavor distinctive to the
American Southwest?
Unable to shake the concept of a Sonoran Desert single-malt,
Stephen began learning how to make whiskey, starting with
a 5-gallon alembic pot-still from Portugal. While getting that
process down, he also began learning how to malt barley,
first using 6-row cattle-feed barley from nearby Coolidge,
AZ, and later 2-row malting barley from Southern Colorado.
Graduating to a 40-gallon pot-still in 2011, it was time to
get legal. Stephen and his daughter Amanda incorporated
Hamilton Distillers in 2011 and product-development was
officially underway. By 2013, the three distinctly different
Whiskeys Del Bac hit the local Tucson marketplace, and
were warmly embraced by The Old Pueblo.
www.hamiltondistillers.com
(520) 628-9244
2106 N Forbes Blvd #103
Tucson, Arizona 85745
Visit Hamilton Distillers
tonight in the Inner Courtyard.

10. Elgin Distillery
Elgin Distillery is a craft distillery that produces world class
ultra premium award-winning spirits using the highest quality
locally sourced ingredients. Each product is a true artisanal
work, meticulously crafted by hand at every step in the
process. All our spirits are distilled in small batches, using
time honored and time tested techniques, ensuring products
of incomparable quality!
Tonight you are sampling our award winning Whiskies, but
we also produce: Gin, Vodka (made from Arizona grapes),
award-winning Rums, unaged and aged Brandies, plus
specialty liqueurs like our Honeyed Rum, Impassioned Green
Apple Brandy, and Mulled Eau de Vie.
Our 100 proof Arizona Straight Bourbon Whiskey
earned Gold Medals at these 2017 International Spirits
Competitions: San Francisco, Los Angeles, New York. The
New York Competition named us Arizona Distillery of the
Year for 2016 & 2017!
www.elgindistillery.com
(520) 329-5266
473 1/2 Elgin Rd
Elgin, Arizona 85611
Visit Elgin Distillery
tonight in the Inner Courtyard.
Recipes︱Elgin Distillery
The Bajan
Ingredients:
• Elgin Distillery Colombard
Brandy - 2 oz
• Fresh lime juice - 1/2 oz
• Grenadine - 1 oz
• Pineapple juice - 2 oz
• Club Soda - 2 oz
• Nutmeg - sprinkle
Directions:
1. Combine ingredients over ice in your favorite glass and stir gently.
2. Sprinkle nutmeg on top and enjoy this refreshing cocktail!

11. E&R Pork
E&R Pork is a Tucson pig farm specializing in non-GMO,
antibiotic and hormone free pork and pork products from
heritage breed pigs.
Run by Erika Pacheco and Rod Miller, E&R Pork provides
locally raised pork to a growing number of Tucson and
Phoenix based chefs and restaurants.
E&R Pork products are also available to the general public
at three different farmers markets, including Rincon Valley
Farmers Market, Rillito Park Farmer Market, and the Twilight
Farmers Market every third Friday in Sahuarita.
www.eandrpork.com
(520) 490-0166
10852 S Side Saddle Ln
Tucson, Arizona 85756
Visit E&R Pork tonight
near The Parrilla.
Recipes︱E&R Pork
Plain Jane Shredded Pork
Ingredients:
• 5 pounds of shoulder
(cut in large chunks)
• (dry ingredients are to taste)
• Salt and pepper
• One whole hatch chili
(remove the seeds)
• About 4 garlic cloves
Directions:
1. Put the pork in the crock pot with about 3 cups of water.
2. Add all of the ingredients and slow cook at 250 for
approximately 6 to 8 hours.
3. Wait until the meat cools down and shred the meet.

12. Hacienda Del Sol
Our award-winning culinary team prepares innovative
New American Cuisine crafted with ingredients from our
organic gardens and select local purveyors and growers.
You will quickly notice our breathtaking mountain views
around our property as you experience our “Spirited
Southwestern Hospitality”.
Scattered across the resort’s 34 acres, the Hacienda’s
gardens and trees offer a variety of edibles including basil,
garlic, parsley, Myer lemons, blood oranges and more.
Be sure to take a tour of our organic garden tonight.
Our wine list, with over 850 selections, has twice won
“The Award of Ultimate Distinction” by Wine Enthusiast
Magazine and claimed the “Best Of Award of Excellence”
from Wine Spectator for 16 consecutive years.
Join us any night of the week for live music, innovative
cocktails and spectacular culinary creations in The Grill
or in our air-conditioned outdoor patio, Terraza Garden
Patio & Lounge.
www.haciendadelsol.com
(520) 299-1501 (resort) (520) 529-3500 (restaurants)
5501 N. Hacienda del Sol Rd.
Tucson, Arizona 85718
Gourmet buffet-style dinner
available tonight at The Parrilla.
Recipes︱Hacienda Del Sol
Ten 55 Beer Marinated Chuck Steak Barbacoa
Ingredients:
• 3 lbs Chuck Steak
• 1 qt Ten 55 Amber Beer
• 1/4 cup Ancho Chile Powder
• 5 ea cloves of garlic
• 1/8 cup salt
• 1/8 cup black pepper
• 1 cup hot water
• 2 cups ice
Directions:
1. Dissolve salt in the hot water, add black pepper, garlic and ancho chile
powder. Add beer and ice. Wait until marinade is cool before adding the steak.
Marinade the steak overnight.
2. Grill the steak to medium rare. Let the steak rest on a platter for 8 minutes.
Slice the steak thin and ladle the barbacoa sauce over it.
Barbacoa Sauce:
• 8 ea Ancho Chiles
• 6 ea Guajillo Chiles
• 8 cloves garlic
• 2 qt chicken stock
• 1 T instant espresso
• 1/2 t cinnamon
• 1 T Mexican oregano
• 1.5 t cumin
• 1 t coriander
• 1/2 t allspice
• 1 t fresh thyme
• Salt & Pepper to taste
Directions:
1. Soak chiles in hot water. Remove seeds and stems from the chiles.
2. Discard all but 1 cup of soaking water. Cook all ingredients together and
then blend all ingredient together until smooth.

13. Recipes︱Hacienda Del Sol
Pozole
Ingredients:
• 5lbs pork shoulder
• 2 garlic cloves, peeled
• 1 tablespoon cumin powder
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tablespoons oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne
• 2 tablespoons chili powder
• 1 tablespoon salt
• 1/4 teaspoon oregano
• 4 cups cooked white hominy
• 3–5 cups Chicken Stock
• 1 cup seeded and diced
pablano chiles
• salt
• 2 whole fresh jalapeños,
chopped (optional)
• 3 whole ancho chilies, seeded
and stemmed (garnish) (optional)
Directions:
1. Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic
cloves, chop the green chilies and jalapeños if you are using them and get the
hominy drained and rinsed.
2. Boil ancho chilies in a separate small pot for the garnish part.***
3. Place the meat in a large saucepan and just cover with lightly salted water.
4. Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin,
and oregano.
5. Bring to a boil over medium heat, skim off any foam that rises, reduce heat,
cover and simmer for 45 minutes.
6. Remove meat and broth, reserving both. Saute the remaining chopped onion
and garlic in oil until translucent. Add the remaining spices, stir for a minute.
7. Cut the reserved pork into 1 inch cubes and add to the pan.
8. Stir in the canned hominy, pork broth (if there is not enough pork broth, add
chicken stock, we like to add it anyway for flavor, about 2–4 cups, eyeball the
amount you like), green chilies and jalapeños (optional).
9. Cook at a simmer, covered, for 45–60 minutes until the meat and hominy are
tender. If necessary, cook for up to an additional 60 minutes until the chilies
and onions are well blended into the broth.
10. Degrease the stew, taste for salt, and serve in soup bowls. This is a
delicious recipe and well worth the effort to make.
Recipes︱Hacienda Del Sol
Chili Colorado
Ingredients:
• 10lbs Beef cubed in 2”chunks
• 1/4 cup oil
• 2 ea onions diced
• 1/2 cup chopped garlic
• 3 ea Ancho chiles, soaked
(save the water) stems and
seeds removed chopped
• 4 ea New Mexico chiles or
Pasilla, soaked in water for 30
minutes. Remove seeds and
stem. Puree chiles with 1 cup
of the chicken stock.
• 1 bunch cilantro chopped
• 2 ea pablano chiles seeds
removed and diced
• 2 ea Anaheim chiles seeds
removed and diced
• 2 ea jalapeños seeds
removed and diced
• 6 ea chipotle chiles chopped
• 2 T ground cumin
• 2 T ground coriander
• 3 gal chicken stock
• Salt and pepper to taste
Directions:
1. Season the meat on a sheet pan. Preheat rondo. Add oil. Brown the beef.
2. Remove beef from rondo. Add the garlic, onion, cilantro, pablanos,
jalapeños, and Anaheim chiles. Sweat the vegetables for about 4 minutes.
3. Add cumin, coriander, beef, ancho, New Mexico chiles, chipotle and stock.
Bring to a boil then reduce to a simmer for about a 1.5–2 hours or until the
meat is tender. If necessary, adjust with more stock during cooking.
*Note: after the stock comes to a boil, cover rondo with aluminum foil and
place in a 350 degree oven for about 2 hours or until meat is tender.
Garnishes that are always served with are: lots of lime/lemon wedge,
sliced radishes, chopped cilantro, shredded cabbage (not red) and fresh
or packaged fried corn tortillas.
***When the ancho chilies are soft from boiling (takes about 15
minutes), put them in the blender with 1.5 cups of water, 1 clove of
garlic, about 2 tablespoons diced onion and about 1 tablespoons of salt
and pepper. Blend this thin, then strain it to get the liquid separated
from its “pulp”. Throw the pulp into the soup for the flavor or discard if
it is too spicy for you. The remaining liquid you put in a serving dish for
guests to add in their own bowl, if desired. Beware! It’s HOT!
Pozole Continued.

14. Iron John’s
Brewing Company
We operate a small batch, community supported,
microbrewery located in Tucson, Arizona. We create craft
beers in small handmade batches and bottle all our beer
by hand. Our brewing system’s capacity is 2 barrels (that’s
about 60 gallons per batch). We mill our barley on site and
use only whole grain, hops, spices and yeast in our brewing
process. We sell our bottled beer on site which you can
purchase in person or online for pickup at our shop.
We embrace brewing as an artistic outlet and strive to create
expressive beers that let the ingredients speak to you in the
glass. Brought to brewing, the rigor, passion and limitless
labor of the artist can transform beer into an experience as
deep and memorable as that of more enduring works. We
hope you will join us in celebrating great beer as art and
transform yourself a little bit in the process.
www.ironjohnsbrewing.com
(520) 775-1727
245 S Plumer Ave #27
Tucson, Arizona 85719
Visit Iron John’s Brewing Company
tonight in the Inner Courtyard.
Red’s Roasters
Red’s Roasters specializes in Artisan, small batch
fire roasted vegetables. Green chiles being the
highlight of all of them but also including bell
peppers, tomatoes, garlic and much more. In
August and September, we feature Hatch Green
Chiles from New Mexico.
www.facebook.com/RedsRoasters
(520) 409-3406
Visit Red’s Roasters tonight
near The Parrilla.

15. Larry’s Veggies
Larry and Eunice have been in the agricultural scene for over 40
years. First in Cochise County where we raised vegetables, beef,
hogs, chickens, and various other things on the farm. We also had
a plant nursery where we propagated native plants and we worked
closely with the Department of Agriculture in providing data for
their various projects. Larry taught Horticulture at the Arizona
Department of Corrections through Cochise County.
In 2001 we decided to move to Tucson to “get away” from
agriculture. It did not last long - Larry says agriculture is a disease
as it gets in your blood. We found ourselves growing vegetables
for our own use, giving it to our family, friends, and neighbors
eventually finding ourselves selling at the local farmers markets.
We have been selling at the local farmers markets with Heirloom
Farmers Markets as well as Abundance Markets through the
community food bank for over eight years. We also sell to local
food establishments that use local produce.
We have been featured in Edible Magazine, Arizona Daily Star, and
other media. Although we are not certified organic we do practice
organic methods and philosophies. We only grow what we know
will grow in this environment and we use Heirloom Seeds as much
as we can. Produce dictates what we will bring to market. We try
to bring the freshest seasonal produce we can - so 75% will be
harvested within 24–48 hours of being sold. We have chickens for
eggs and bees for honey. We have recently introduced “added
value products such as pickled okra, pickled beets, pickled garlic,
pickled green beans, etc.
We like to say that we are “getting fresh with your veggies”!
www.larrysveggies.net
(520) 250-2655
P O box 579
Marana, Arizona 85653
Recipes︱Larry’s Veggies
Monsoon Madness Fresh Verdulaga Salad (Purslane)
Ingredients:
• One Bunch fresh Verdulagas
(Purslane) - in season during the
monsoons or ask your local farmer!
• 1 Small red onion (to your taste)
• 1 Cucumber (in season - Armenian)
• Optional - add fresh green beans,
grated beets or carrots
Directions:
1. Mix verdulagas with fresh vegetables - serve dressing on the side.
2. Garnish with parsley, lemon, or lime wedge.
Dressing:
• 2 cups plain yogurt
• 2 tablespoons minced fresh dill
• 1 teaspoon ground coriander
• 3/4 teaspoon red pepper flakes
• 1/2 teaspoon white wine vinegar
• 1 teaspoon kosher salt
• Freshly ground black pepper
Visit Larry’s Veggies tonight
near The Parrilla.

16. Native Seeds/SEARCH
Native Seeds/SEARCH is a 35 year old non-profit seed
conservation organization, they conserve nearly 2,000
unique accessions from the greater Southwest.
Seed Access Programs:
· Native American Seed Request
· Community Seed Grants
· Bulk Seed Exchange
Educational Courses & Workshops:
· Seed Saving
· Southwest Gardening
Visit their website to learn more.
www.nativeseeds.org
(520) 622-5561
3061 N Campbell Ave
Tucson, Arizona 85719
Visit Native Seeds/SEARCH
tonight near The Parrilla.
Recipes︱Native Seeds SEARCH
Borderlands Enchiladas
Ingredients:
• 8 cleaned prickly pear pads
(nopalitos)
• 3–4 cups cooked and mashed
tepary beans (or any bean)
• 1/2 cup queso fresco
• 1 tin of Mano y Metate Mole Dulce
Directions:
1. Soften cleaned prickly pear pads in boiling water for 3-5 minutes. Drain.
2. Spread each pad with mashed beans and arrange in a flat casserole dish.
They can be slightly overlapping.
3. Cover with the Mole Dulce sauce prepared according to package
instructions. Top with cheese.
4. Bake at 350 degrees for 15–20 minutes until beans and sauce are warm and
cheese is melted. Garnish with chiltepines and serve with flour tortillas.
Sonoran Salad
Ingredients:
• 1/2 cup dried cholla buds,
reconstituted and chopped
• 1 cup White Sonoran wheat
berries, cooked
• 1 cup brown or white
tepary beans, cooked
• 1–2 jalapeños or other
fresh chile, diced
• 2–3 I’itol onions (greens
& bulb), chopped
Directions:
Mix together cooked cholla buds, wheat berries, beans, chile and onion.
In a small bowl whisk together dressing ingredients. Add salt to taste and
pour over other ingredients. Can be served warm or cold.
Dressing:
• 2 tablespoons olive oil • 2 tablespoons lemon juice

17. Robbs Family Farm
After 30 years of farming row crops, Alan’s father planted
our first pistachio trees. Since then we’ve increased our
orchard size to over 60 acres. Currently our son, Zack,
manages the orchards while Alan assists him and focuses
on farmers’ markets.
We’ve always had a small organic garden, but in recent
years have expanded that to include a greenhouse,
high-tunnel, and two large outside growing areas. We
grow a variety of organic produce and enjoy selling at
area farmers’ markets.
We have been blessed to have four generations of
Robbs involved in the farm.
www.robbsfamilyfarm.weebly.com
(520) 507-2868
3676 E Dusty Ln
Willcox, Arizona 85643
Visit Robbs Family Farm
tonight near The Parrilla.
Recipes︱Robbs Family Farm
Pistachio Basil Pesto
Ingredients:
• 2 cloves of garlic
• 1/2 cup shelled pistachios
• 2 cups loosely packed basil
• 1 Tbl. lemon juice
• 1/2 tsp. salt
• 1/3 cup extra virgin olive oil
• 1/4 cup Parmigiano Reggiano
cheese (optional)
Directions:
1. Place first 5 ingredients into food processor.
2. Pulse until well chopped. Add olive oil slowly as you blend to a
mostly creamy consistency.
3. Add cheese, if desired, and pulse 2 or 3 times. Makes about 1 cup.
Pistachio Date Snacks
Ingredients:
• Dates
• Cream Cheese
• Pistachios
Directions:
1. Pit several dates. Stuff with cream cheese and a pistachio kernel.
2. Enjoy with a cold glass of Iron John’s Presta coffee vanilla porter.

18. SouthWinds Farm
SouthWinds Farm is a small farm dedicated to growing
delicious, healthy foods, using organic and sustainable
methods. Located in the San Pedro Valley, near Benson,
we strive to provide the freshest, highest quality
vegetables and fruit to our customers.
We are currently growing a variety of vegetables for
sale at the Heirloom Rillito Farmers Market on Sunday
mornings, to our CSA (community supported agriculture)
shareholders, to restaurants, and to a few institutions.
ww.southwindsfarm.org
520-909-4903
2404 E Gingerbread Lane
Benson, Arizona 85602
Visit SouthWinds Farm
tonight near The Parrilla.
Ten 55 Brewing
Ten Fifty-Five Brewing is the brainchild of two friends who
love beer and want you to love beer, too. Co-owners John
Paul Vyborny and Chris Squires bonded over the idea that
beer is more than something you drink—it’s a way of life.
Intent on sharing their passion with the general public,
the duo aims to provide inspired selections that wow
connoisseurs and woo beginners while showing that craft
brews are meant to be savored, celebrated and shared with
family and friends. The result is a unique experience for both
expert and amateur craft drinkers—creative concoctions in
an unpretentious environment.
www1055brewing.com
(520) 461-8073
3810 E 44th St.
Tucson, Arizona 85713
Visit Ten 55 Brewing tonight
in the Inner Courtyard.