An Experimental Desert Cuisine Is Blooming in This Southwestern State
Thousands of years in the making, the Sonoran Desert's ancient pantry is finally getting its fine dining moment.
16AfarTravel & Adventure2019
The opening
Deep into my nine-course tasting menu at Ursa in Tucson—when I've already eaten cactus fruit and quail fudge, and sipped brittlebush tea and marigold liqueur—a stone bowl of reddish sorbet arrives. It's made from an elusive desert fruit: the wolfberry, one of 400-plus edible native plants that grow in the Sonoran Desert.
This is an excerpt. The full story ran in Afar.
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