Tucson has always celebrated its Sonoran Mexico cuisine connection with it’s great Mexican restaurants. They are often family-owned and may be found all over Southern Arizona. But the town also is a center for sophisticated dining as well; there are many upscale restaurants featuring the work of several renowned chefs, including Janos Wilder.
One of our favorites is Acacia in the Tucson Foothills; it’s in a new location after being in the St. Phillips Plaza a few miles south for many years. Acacia has always been elegant and sophisticated, yet it’s menu is uncomplicated. Chef Albert Hall is a master of his craft, no question.
My wife has used this restaurant in the evenings many times to host her pharma programs educating her doctors on the drug she markets for her job. Consequently she is well known to the chef and his staff.
The chef hosts a cooking demonstration once a month in the summer (the slow season here) on various themes. For a prix fixe of $55, attendees can assist the chef, ask questions, take notes, and enjoy all they can eat and drink of the food prepared and the bar. Today’s topic was barbecue.
The menu had smoked, barbecue pork, brisket and chicken, along with printed information on making all of the variety of rubs and sauces the chef employed. He showed us how the restaurant smokes its meats (custom made smoker and fire box chained to a steel rail out back), and presented each of us with a packet of recipes. Also on the menu were smoked, baked beans, a delightful corn on the cob and coleslaw. One of the attendees shared her own recipe for the slaw and we were served that by the staff.
The discussion was lively over which region of the country made the best ‘cue, and sauces. Texas was well represented by the chef’s special guest this month, Lupita Murillo, a long-time local TV reporter but a native of McAllen Texas. She brought with her mango margarita recipe, which prepared for all of us. It was tasty.
Sauces and rubs were from Texas, Memphis and North Carolina. They all needed a little tweaking in my book with some combination of pepper, salt or sweetness, but the chef invited all of us to use them as a base and personalize them as we saw fit. The meal concluded with grilled peaches served over ice cream. Not a good day for dieters, but the food was well prepared and delicious.
Next month the topic is sushi. Hmmm, I’d better get my reservations in now!
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