Jackie
Alpers.

Sonoran is a unique regional cuisine originating from the Sonoran Desert which spans the lower third of Arizona, a small portion of Southern California, the Sea of Cortez, and the state of Sonora in Mexico. The symbiotic relationship with both Mexico and the desert itself has resulted in a unique style of Southwestern regional cuisine not found anywhere else in the world.

The Sonoran Desert is the most tropical desert in North America with temperatures consistently reaching over 100°F alongside the yearly summer monsoon season though sometimes it does snow, particularly in the mountain ranges that surround the Tucson, Arizona basin where I live. There are more species of plants here than in any other desert in the world, including the famous Saguaro which like many cacti produces edible fruit. Flora and fauna brought by European settlers, most notably wheat, cattle and citrus, flourishes here and has become as much of the backbone of the cuisine as the corn, chiles, tomatoes and beans native to the Sonoran Desert region.

Sonoran food is light and bright and vegetable forward. This is summer food – year-round. Two of the world’s top health resorts are located in the region and their menus reflect and embrace the multiple health benefits associated with Sonoran cuisine. Their chefs and nutritionists have taught me many of their healthy culinary techniques which I’ve incorporated into my healthy recipes.

This site contains a collection of curated recipes inspired by the history of the region, the mysticism and lore, and how it has contributed to the food of the people who live here. There are contributions from local restaurants and chefs past and present in addition to my own recipes and photographs.