Arizona
Go west, young man! Maybe not so much to settle the frontier, but to eat! This week singer and entertainer Taylor Hicks tastes his way across Arizona on a quest to discover the state’s most symbolic foods.
Join him as he herds Churro sheep, plants tepary beans, discovers the surprising birthplace of the chimichanga, and more! Then sit down to Arizona’s finest, a meal of tender lamb stew, versatile Navajo fry bread, crispy chimichanga, tasty tepary beans and sweet prickly pear cactus candy. Hungry? Get ready for a plateful of Arizona cuisine filled with a heaping side of stories and legends behind the state’s tastiest foods.
Featured Plates & Food Contributors
Appetizer: Churro Sheep Stew
47 Ranch | Deb & Dennis Moroney | Learn More
Entrée: Chimichanga
El Charro Café | Carlotta Flores | Learn More
Side 1: Tepary Beans
Tohono O’Odham Community Action | Samantha Felix | Learn More
Side 2: Navajo Fry Bread
Emerson Fry Bread | Roxanne Wilson | Learn More
Dessert: Prickly Pear Cactus Candy
Cheri’s Desert Harvest | Cheri Romanoski | Learn More
