A Culinary Scene Worth Traveling For

Want to know what Arizona tastes like? It’s the tangy zip of a tamarind margarita. Or the soft, chewy bite of Navajo fry bread. Our flavors simmer like the bright heat of a chiltepin pepper and sizzle like the rich smokiness of carne asada cooked over a mesquite fire, a pot of heirloom beans warming nearby. Our flavors burst in vivid colors and textures at Sonoran-Mexican restaurants found in all corners of the state.

Arizona tastes like the Chinese steamed buns, Vietnamese pho and Taiwanese hot pot at Mesa’s Asian District. It tastes like the creations cultivated by James Beard Award-winning chefs — saucy pies from Pizzeria Bianco, authentic Thai from Lom Wong, veggie-forward dishes at FnB — and by up-and-coming chefs making a name for themselves.

Arizona honors ancient heritage grains and earthy wines from the state’s three American Viticultural Areas. (And, just between us, Arizona tastes best when it’s a juicy burger savored after a desert horseback ride or when it’s an expertly crafted cocktail sipped at sunset on a patio.)

Finally, Arizona tastes like this: citrusy in spring when lemons and grapefruits and limes ripen; leafy and fresh in winter when Yuma celebrates their famous lettuce crops; crisp and cold in summer, a locally brewed lager in a frosted glass; and as sweet as the plump fruit harvested from date trees come autumn.

 Arizona tastes like, well, Arizona. Time to savor it for yourself.