If Arizona Had a State Food, What Would It Be?
Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail firstname.lastname@example.org. Miss a question? Go here.
A few weeks ago, we were alerted to the fact that Macayo's, the locally owned chain of Mexican restaurants in Arizona, had started an advertising campaign and petition drive to make the chimichanga the official state food. That got us to thinking about other edible candidates, so we created a list and took a vote to decide the winners. (Look for the final showdown poll tomorrow.)
Deborah McMillion Nering
What did Valley chefs and restaurateurs have to say about the subject? Here are some of their answers:
We've had a long history with ostriches in the state for about 100 years. Originally, their feathers were used as plumage for women's hats when it was common in the fashion world. So let's bring ostrich and serve it up on the table -- or nopalitos, or cactus -- because we have a lot of it. It's really juicy and green bean-y.
I just asked one of my tables sitting in front of me what they thought. We decided on prickly pear.
The state food should definitely be prickly pear.
When we do figure it out, I hope it doesn't include prickly pear.
The state food should be some kind of taco, but a hybrid taco mixing traditional with modern ingredients.
Do the 49ers count? :)