Once a month, we’re bringing you a scrumptious and “doable” recipe with a southwestern flare. This one was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? We just might feature that too. Submit to info@arizonaoddities.com.
BISBEE – The iconic Chicago hot dog: an all-beef frank topped with tomato, pickles, relish, onions, sport peppers, mustard and celery salt, all encased in a poppy seed bun. Seems simple enough, but any Chicagoan will tell you that us Arizonans just can’t master this highly acclaimed recipe. Yet unbeknownst to most Windy City transplants
TORTILLA FLAT – For more than a hundred years, thirsty travelers have flocked to Tortilla Flat. Once a popular stagecoach stop along the Apache Trail, the saloon anchoring this tiny and resilient community still serves up libations to tourists seeking a slice of Old Arizona.
Meliton “Mel” Mecinas, executive chef of the Four Seasons Resort Scottsdale at Troon North, cooks breakfast for his two boys nearly every morning. Often, they are treated with chilaquiles, a Mexican dish traditionally served with fried tortilla chips, eggs, salsa and cheese.
SELIGMAN — For those who have been there before, part of the entertainment at the Snow Cap Cafe is watching the expressions on the faces of first-timers when they order an ice cream cone, and the man behind the counter asks, “Do you want mustard with that?” And before the befuddled customer can answer, the server aims a yellow plastic bottle and delivers a direct squirt.
