A Peek Into the Taste of Tucson
Jackie Alpers is the author of the new cookbook, Taste of Tucson: Sonoran-Syle Recipes Inspired by the Rich Culture of Southern Arizona. In honor of the launch, Jackie is sharing everything she eats in a day while she’s busy cooking–and testing–all sorts of yummy recipes!
Breakfast: Chorizo, Egg, and Cheese Taco
I ate this as a makeshift breakfast every day for weeks while writing Taste of Tucson!
The fat from the chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories. I fry up a batch of chorizo in advance and store it in the fridge, where it becomes solid until I scoop it out and heat it up. You can store prepared chorizo for up to a week in the refrigerator.
Here’s what you’ll need:
- 1 tablespoon prepared Mexican chorizo
- 1 large egg
- 1 corn tortilla
- 2 to 3 tablespoons shredded Mexican-blend cheese
Warm the chorizo in a small nonstick skillet over medium heat until smoking. Crack the egg on top and fry until done to your liking, 2 to 3 minutes. Transfer to a plate. Rinse out the pan, leaving about 1/2 teaspoon of water in it. Return the pan to medium heat. Add the tortilla and warm for 30 seconds on each side. Top with the cheese and add the egg/chorizo. Heat until the cheese melts, about 30 more seconds. Fold over and eat like a taco.
Lunch: Chiltepin Salsa and Chips
Lunch is pretty simple. My breakfast tacos usually keep me pretty full during the day, so I typically opt for more of a snack-ing lunch. This is my favorite salsa recipe that you can whip up in less than five minutes. Check out my easy and quick tutorial HERE!
Happy Hour: Chelada Beer Cocktail
No perfect day of eating would be complete without a happy hour. This super-refreshing citrus beer cocktail is served in a chile and salt–rimmed glass over ice. It’s kinda like a beer margarita. I love it because it’s a big drink that lasts a long time and it has considerably less sugar and calories than a margarita. Check out the recipe HERE!