This is what Tucson tastes like: 10 best new dishes of 2016

There are the moments at Macaroni Grill, and then there are the moments that I'm talking about: where suddenly Tucson becomes real again — vibrant and distinctly alive — and you look up across the table and remember why you love to eat in this desert called home. 

We've all been there. For me this year, it came while dipping bread into a bowl of steamy red menudo as the morning light streamed through the cafe window, and we drank coffee from Styrofoam cups. Sometimes it comes eating a bagel, you never know!

But I figure, these 10 new dishes might spur something in you. They are a snapshot of our City of Gastronomy in 2016, the ambitious young chefs lighting up downtown and the immigrants who make a go of it by starting their own businesses.     

Despite our recent recognition, it has actually been a tough year for locally-sourced restaurants, with the closings of Proper, Pizzeria Bianco and the decade-old Acacia. Chefs have had to become more creative with their ingredients, while keeping prices low and customers happy.

We have seen a shift from food trucks to brick-and-mortar restaurants, although there are several food hall concepts on the way in 2017. We're also doing Southern food more often and better than before, with the Phoenix hipster spot Welcome Diner and some new projects opening soon on the north side.

But most importantly for our border city, it has been an incredible year for regional Mexican food. We are no longer just a Sonoran food town. Now we've got refined plates of hazelnut mole at Elvira's, Central Mexican enchiladas at Benny's, real tacos al pastor on the west side and an innovative seafood restaurant shaped like a submarine.

Tucson has become hip, but if you want to search for its soul, start here ...

Chicken curry at The Curry Pot

roaming food truck, check Facebook for current location

Sri Lanka native Amjaad Jhan was inspired by Indian fusion truck The Twisted Tandoor, and decided to start his own truck serving curries from his hometown Kandy, the "hill capital." While not working shifts at Trader Joe's, he's been dishing up Sri Lankan quesadillas and a spicy sambol of grated coconut at beer bars like Tucson Hop Shop and Tap & Bottle. The difference is in his specially curated 10-spice blend, and coconut milk he uses to enrich the curries but keep them vegan. If you eat meat, get your curry as a combo plate with a golden crackly beef samosa. It's out of this world.  

Frango Louco sandwich at Latin It Up

344 N. Fourth Ave., 520-622-2410

We forget that Latin America loves bread, and that every country seems to have a different, unbelievable sandwich. Irene Echeandia and her family have brought them to Tucson at their little Fourth Avenue shop Latin It Up, in a former crepe cafe. Their Frango Louco sandwich has a Brazilian name (crazy chicken) but features that silken Peruvian cheese sauce Huancaína mixed into a dollop of shredded chicken and hard-boiled eggs. The more you eat, the richer it becomes. 

Roasted pork Pernil at Cuban Blaze

10110 N. Oracle Road, Oro Valley, 520-395-1297

This suburban Oro Valley spot used to be called Blaze — A Flavor Inferno until chef Ernesto Guzman took it over and turned it into a badass Caribbean restaurant, Cuban Blaze. (Guzman has since moved on to start his own catering company Havana Lights.) The restaurant's two different takes on the plantain tostones and maduros and downright flawless; I would suggest a visit for these alone. But you can get them both on the Pernil plate, which featured the most succulent chunks of crispy shredded pork that I believe to exist.  

Jackfruit Po'Boy at Welcome Diner

902 E. Broadway, 520-622-5100

Sorry to get you guys all riled up about pork products, but if you can't eat that, I have a nice fallback. The spiky Asian jackfruit has become super trendy as of late, and the best rendition I've seen stateside is this Louisiana sandwich at the new Welcome Diner. The chunky fruit is braised in Barrio Rojo beer and smothered with Tucson's finest BBQ. When it's done, it's as close to the swine as you can get. Honestly though, I just love the zippy purple slaw they put on top. Nom nom nom...

Al pastor sopes and tacos at Polo's Taqueria

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918 W. Prince Road, 520-407-5569

I wanna eat 100 tacos again and eat them all at this place. Polo's Taqueria is pretty much the only Mexican joint where you can get real al pastor pork from the rotating spit, and flawlessly executed with a fragrant chile kick. Leopoldo "Polo" Moreno gained a following at the Tohono O'Odham Swapmeet for his massive spinning trompo, and 2016 saw him opening his own restaurant serving food from Mexico City. The corn masa sopes are also a delight, with uncooked salsa verde that smacks of tangy tomatillos. 

Enchiladas Potosinas at Benny's Restaurant

2702 E. Grant Road, 520-881-8841

Enchiladas aren't always the roll-y cheesy things that give us fatigue later in the day. When done Central Mexican style — the way Irma Palomo makes them — they can look more like folded tacos. Palomo is from the state of San Luis Potosí, and these cheese-stuffed Enchiladas Potosinas are the specialty at her midtown restaurant Benny's. The masa itself is mixed with chiles which turn it bright red and spicy. Except for the tangy Mexican cream, they are sauceless. They are delish. 

Arizona grass-fed beef tartare at PY Steakhouse

5655 W. Valencia Road, 855-765-7829

When Ryan Clark took over the old school PY Steakhouse at Casino Del Sol earlier this year, he ramped up the restaurant's relationships with local ranches and farms. Some of the items on his fall menu go balls-to-the-walls crazy with gastronomic technique and showmanship, but I loved the simplicity of this raw steak from Arizona Grass Raised Beef Co in Northern AZ. The egg is cooked at sous vide 155 degrees for an hour, and is so rich and custardy you can cut it with a spoon. Eat it, then hit the slots. 

Space Oddity cocktail at Obon 

350 E. Congress St., 520-485-3590

This new cocktail deserves a spot with the food, not because it has squid ink in it, but because it's just that good ... Obon's bar manager Marlee Palmer came up with this wonder for the downtown sushi spot's new fall menu. It's a tribute to David Bowie and has edible "pearl dust" stars that swirl around the glass like a shifting galaxy. It looks really black and murky, but it tastes sweet and lemony from the drink's main ingredient, apple brandy. 

Chicken katsu at Island Plate Lunch

5575 E River Rd #141, 520-989-0001

This cozy Hawaiian joint is owned by two Islanders Justin Eder and his wife Renee, a classically trained pastry chef who studied under French chef Michel Richard. This restaurant was just getting started when I visited a few weeks ago, and the expertly-cooked chicken katsu left an awesome first impression. I don't know how she gets the inside so juicy and the outside so crispy, but kudos. I can't wait to try their expanded menu with coconut milk crepes and peanut butter and jelly banh mi?!    

Sea Aguachile at El Berraco

2960 N. First Ave., 520-620-9828

Gotta say El Berraco is my favorite new restaurant of the year. The cheesy submarine shtick and the outlandish seafood creations just speak to my inner Jack Sparrow. I'm always trying to get people to order that shrimp-stuffed coconut or the whole octopus on a plate, but since I've so far been unsuccessful, this is the next best thing. Well actually it's pretty amazing. The Sea Aguachile is like a Mexican crudo platter with raw scallops, shrimp and octopus that have been expertly filleted and bathed in salty soy sauce. You better share, because there's a lot of tostadas to go around. PS: If anyone can figure out what the word "Parce" means you get fifty friend points and a subavocado on me.