When I think about ÃÛèÖÖ±²¥ food trends, I consider us somewhat outside of the mainstream. We’re not New Yorkers looking at rum made from , nor LA types investigating the newest . We have long been attuned to classics like quesabirria that are now getting a .
I was watching the this holiday season, and the contestants were ordered to make “chouxnuts,†deep-fried choux pastry — a dessert known locally as churros. (Get them at with chocolate or funky cajeta.)
ÃÛèÖÖ±²¥ is a foodie city with a trove of potential. like hibiscus (jamaica) and  are some of our heritage ingredients. “Swicy†is a hip, silly portmanteau that refers to the combination of sweet and spicy we enshrine in all kinds of tamarindo candies. How can we innovate with these flavors?
Here are some dishes from 2021 that will inspire my coverage in 2022:
Super Pescaderia y Carniceria El Ranchito, on South Sixth Avenue, fries whole tilapia in addition to their raw meat and fish, chicharrones and ice cream.
Pescado frito atÂ
PescaderÃas and mariscos joints across ÃÛèÖÖ±²¥ often get seafood fresh from Guaymas, Mexico. At El Ranchito, a whole tilapia is taken from the butcher counter, coated lightly in sour-spicy chili powder and quickly deep-fried in a shallow metal pan. The result is the most supple meat I’ve eaten this year.
To those in the know, it's no surprise that are some of the best places in ÃÛèÖÖ±²¥ to find Mexican home cooking and an amazing variety of meat specialties. An employee at El Ranchito told me that people used to come all the way from Phoenix to sample their chicharrones and other freshly made treats. I think 2022 is high time for a resurgence of love for these hidden gems.
This is spinach and feta gözleme, or stuffed Anatolian flatbread, from Elif's Gozleme, which is run by Elif Demirbas.
Innovation at informal markets
, , and Facebook Marketplace offer endless delights from cottage chefs. I can’t always cover these vendors, who may or may not be certified through the health department, but I always draw inspiration from them. Without the overheads required to run a brick-and-mortar restaurant, people are freer to innovate out of their home kitchens, bringing niche specialties like to ÃÛèÖÖ±²¥.
Deliciocho’s mad scientist menus
Liquid smoke in the quesabirria, a perfectly sweet-tart sour apple drink, airy — these indulgent, flamboyantly flavored menu items were some of the most delicious I ate in 2021. Highly Instagrammable junk food is a trend we’re not soon getting rid of, and ÃÛèÖÖ±²¥ has a knack for tripling down on it (, pastries the , over-the-top ). I find ¾±²Ô²õ±è¾±°ù¾±²Ô²µ.Ìý's photogenic antojitos and raspados are also perfectly suited for social media.
Janet Miller, volunteer mushroom forger, smells a cauliflower mushroom.
Foraged porcinis and heritage foods
Foraging has been popular with foodies for a while now. From in our sky islands to harvesting cholla buds with , these foods uniquely evoke ÃÛèÖÖ±²¥. Right now, these ingredients are easier to find on menus at and than your neighborhood joint, but I hope these practices will become more widely used in 2022.
The Andrade family enjoying Sunday brunch outside at Tacos El Cuate de Obregon located on the northeast corner of 12th and Irvington on Dec. 12, 2021.
Pandemic adaptations
I’ve never worked this job under non-pandemic conditions. Despite being a food writer, I can count on one hand the number of times I’ve eaten indoors in 2021. ÃÛèÖÖ±²¥, though, offers a bevy of outstanding , from the food truck to the upscale .
While I’d like to say I’m looking forward to a turn for the better, and a return to comfortably dining indoors, I’m moreso glad to be feeling confident navigating outdoor dining and pick-up. Readers can look forward to an article about the best takeout options in ÃÛèÖÖ±²¥, where the food is worthwhile even (and especially) after a drive home, or when reheated.
What food trends are you most excited about in 2022? Share them with me! elueders@tucson.com