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I have a new listicle in DiningOut Phoenix about where to find dishes that use some of the Sonoran Desert’s most beloved ingredients. If you’re local, run don’t walk to eat the dishes I highlight. And wherever you live, there are bound to be people cooking with the ingredients that many now consider ‘obscure’ but have been enjoyed by indigenous people and open-minded transplants for generations and generations.

Also, to use Mesquite as an example, you can often source these ingredients to cook with at home. I’ve purchased Mesquite products from Burlap and Barrel and Cappadona Ranch. I cook with Cappadona’s flour, and sprinkle Burlap and Barrel’s over my morning oatmeal.

Putting the piece together was a lot of fun because I got to talk or text with folks who are cooking some of my favorite food in Phoenix. From restaurants (The Gladly, Matilda’s, Barrio Bagel + Slice) to pop-ups (Juntos, Tololoche), and one excellent cafe (Futuro), I really enjoyed thinking about the dishes that say Phoenix to me. More to come.

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