"Outpost for modern Mexican fare, imaginative salsas and local craft beers with a dog-friendly patio in the heart of Tucson ... As featured on the Food Network, New York Times, and Travel Channel; Tucson City of Gastronomy Certified; James Beard Award Semifinalist."



That makes you want to dine at BOCA by Chef Maria Mazon, too, right? I first heard of the chef on TV - both Chopped and Top Chef. And her philosophy on Mexican food includes descriptors as "Elegant, Colorful, Original, Fresh" - that's the kind of Mexican food they're dishing out.



The authentic Sonoran, Mexican cuisine features tacos made with corn or flour with cabbage, guacamole, limes, pickled onions, and so many options for salsas. Everything was flavorful and had a variety of textures and fresh components.



We had fried tortilla strips with fresh salsas, which was grand. And I tried a Boca Ball, which was chipotle mashed potatoes rolled in Panko bread crumbs and fried, served with Boca dipping sauce. Phenomenal. Of course those tacos, though, stole the show. THE DAN GIBSON - Barbacoa style beef cooked in tomato chile sauce - was definitely one I'll order again.



Grade: A

El Charro Café offers a wide variety of Northern Mexican and Tucson-style Mexican dishes, from enchiladas to tamales to mini chimis, and their insanely delicious food has been hailed by everyone from Bon Appetit to the NY Times to Nation’s Restaurant News, which named it one of America’s 50 most iconic restaurants, according to their website.



"Established in 1922, El Charro Café of Tucson, Arizona is The Nation's Oldest Mexican Restaurant in continuous operation by the same family. Featuring traditional Northern Mexico-Sonoran style and innovative Tucson-style Mexican Food, El Charro Café is truly as Gourmet Magazine wrote: "A Taste Explosion". With a large array of award winning hand-crafted recipes based on Sonoran and Local ingredients, El Charro Café is a passage to Tucson's Culinary History that has been won the dining icon acclaim from all over the world. The word “Charro” is “a name given to the peasants of the province of Salamanca.” This word was adapted in 1857 and applied in Mexico to good, able horsemen, recognized by the costume or uniform they wear, especially the high-crowned, wide brimmed hat."



I went here, though, because it is known as the birthplace of the chimichanga. They have a few locations, and I ended up at the "Oro Valley" one, which was pretty spacious with giant windows that let in all sorts of light.



"Our Legendary Tia Monica Flin, is well-known as “The Inventor of The Chimichanga.” While frying her now famous El Charro ground beef tacos, she accidentally dropped a burro into the frying pan and when the oil splashed up she was about to lash out a common Spanish cuss word starting with “Ch” but because she was amongst her young nieces and nephews, changed it to “Chimichanga”, the equivalent of “thingamajig.” Thankfully for all of us, Monica was a controlled and creative cuss."



The chips and salsa to me were like most others - but not super oily-fried; they seemed fresher. I opted for a Carne Seca chimichanga, which means a dried beef. It comes with chunky pico salsa, arroz sonora and beans. "Chimichanga style" is essentially just deep-frying the burrito. 



It was great! The burrito was flavorful and the texture was on point. It was not soggy or too crunchy - just a perfectly lightly chewy bite. The interior was equally as good - moist, great seasoning and an all-around delicious bite. The pico added some freshness; the rice was great; and I even didn't mind the beans. 



Grade: A

It's been quite some time since my last visit to Arizona, so I figured it would be good to sprinkle some of my dining experiences into my blog. Let's start with Eegees, which is a chain of 25 restaurants in the Tucson, Arizona, area. 



"Take it easy, have an eegee" is the frozen drink chain's slogan. So, what is an eegee? "Oh, you know… just the most craveable, silky smooth, icy treat around. It’s a true taste revolution jam-packed with juicy bits of fresh fruit in flavors so addicting they should come with a warning label. We’re not drooling, you are."



"Are you ready for the icy cold, silky smooth, fresh fruit packed deliciousness of eegee’s iconic frozen treat? Available in Lemon, Strawberry, Piña Colada, Skinny Berry and our Flavor of the Month, we’re pretty sure you’ve just been introduced to your new favorite craving."



I had to try the strawberry, which is like a smoothie frozen lemonade. So tasty, especially during a hot Arizona summer day.



They do also have grinders, subs, chicken tenders, salads and fries. The hot weather make me not quite as hungry, but I did want something salty/savory with my drink. I went with the "ORIGINAL RANCH FRIES" - savory crinkle cut fries topped with our famous ranch dressing and bacon bits.



I liked that these stayed crispy despite the ranch dressing. And bacon bits? Yes, please. Next time, I'll add cheese.

Grade: A