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Willcox Wine Fest spotlights winning wineries, barrel tastings

  //food-wine.news-articles.net/content/2025/10/13 .. spotlights-winning-wineries-barrel-tastings.html
  Published in Food and Wine on Monday, October 13th 2025 at 13:44 GMT by Arizona Daily Star
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Tucson’s culinary scene has been buzzing lately, and the latest roundup from the Tucson Citizen’s local food & drink desk captures the excitement in vivid detail. The piece highlights several new restaurant openings, a return of a beloved food festival, and a spotlight on local brewers who are redefining craft beer in the Southwest. It also weaves in interviews with chefs, producers, and event organizers, giving readers a multi‑dimensional view of what’s happening in the city’s kitchens and taverns.

New Hot Spots on the Horizon

The article opens with a tour of three fresh eateries that have recently broken ground. First is Casa Loma, a Spanish‑inspired tapas bar that has taken the neighborhood by storm. The chef‑owner, Miguel Navarro, is quoted about his mission to fuse traditional Andalusian flavors with locally sourced Arizona produce. Navarro explains that his signature dish, the “Cocido de la Sierra,” incorporates cactus pearls and heirloom tomatoes, giving the dish a unique regional twist.

Next is Mango & Cedar, a Southeast Asian fusion concept that prides itself on sustainable sourcing. The owner, Leila Singh, discusses how her menu will rotate seasonally to reflect the best of Arizona’s produce and the bounty of the nearby Gila River Valley. She also points out that the restaurant’s interior—designed by a local architect—draws inspiration from the desert’s muted color palette, creating an inviting dining atmosphere.

The third highlight is The Cactus Cantina, a modern Mexican eatery that has revitalized the historic downtown strip. The article details the cantina’s open‑concept kitchen, where patrons can watch chefs prepare dishes like “Tlayudas de Pollo” and “Enchiladas de Pavo.” A local critic praised the cantina’s innovative takes on classic Mexican staples and noted that the restaurant’s rooftop bar offers panoramic views of the city skyline.

The Return of the Tucson Food & Drink Festival

A significant portion of the article is devoted to the city’s long‑running food festival, which is scheduled to return this September. The festival organizers have promised a line‑up that is broader than ever: more than 100 food trucks, 50 farm‑to‑table vendors, and a new “Craft Beverage Pavilion.” The pavilion will feature local microbreweries, distilleries, and a new craft soda company that’s gaining a following for its cactus‑infused soda.

The author links to the festival’s official website (https://tucson.com/food-festival-2024) for readers who want to explore the full schedule, vendor list, and ticket options. The site details the festival’s themes—“Sustainability,” “Community,” and “Innovation”—and lists special events such as a live cooking demo by celebrity chef Chef Elena Ruiz and a guided tour of the downtown farmers’ market.

Spotlight on Local Breweries

The article devotes a segment to Tucson’s burgeoning craft beer scene. It highlights two standout breweries: Saguaro Brewing Co. and Red Mesa Distillery. Saguaro’s flagship IPA, “Desert Horizon,” has been recognized in regional competitions for its balanced hop profile and subtle citrus undertones. The brewery’s founder, Carlos Ramirez, is quoted discussing the importance of sourcing local hops and how his team collaborates with nearby growers to maintain a tight relationship with the land.

Red Mesa Distillery, on the other hand, has carved out a niche with its cactus-infused spirits. Their flagship product, “Prickly Pear Vodka,” has been gaining traction among mixologists. The distillery’s master distiller, Maya Patel, explains how they harvest prickly pears during the short but intense growing season, distill them with botanicals, and age the spirit in oak barrels to develop a smooth finish.

Community Impact and Future Outlook

Throughout the piece, the author underscores how these new ventures are contributing to the local economy and strengthening community ties. She quotes city officials who praise the growth in tourism and job creation, and she includes data on the projected increase in food‑service jobs over the next five years.

In closing, the article offers a forward‑looking perspective, noting that the city’s food scene is poised to become even more diverse as entrepreneurs continue to experiment with regional ingredients and culinary techniques. It invites readers to attend the upcoming festival, try the new restaurants, and explore the craft beverage scene, suggesting that Tucson’s food culture is a living, evolving narrative that reflects both its heritage and its innovative spirit.