Though Arizona is geographically and culturally diverse, there are many dishes that signify the state not only to its residents, but also to outsiders looking in. I photographed all of the food in Tucson with links to best places to find each dish in Phoenix, Scottsdale and the rest of northern and southern Arizona as well. Pictured above are bowls of white and red menudo. Below is the the combo plato from Cafe Poca Cosa.
Refinery29 asked me to develop and photograph 10 recipes for comfort foods made with just two ingredients. Pictured above are crispy little appetizers made with only Parmesan cheese and pepperoni. You can see the rest here.
My two-ingredient beer and cheddar dip for quick and easy snacking. Serve it with pretzels.
There are some crazy – big burgers in this town and I was elected to photograph them. I was more than a little surprised by what I found.
The magazine printed this amazing Mac & Cheeseburger as a vertical spread in the centerfold. I turned it for better web viewing. I usually at least taste all of the food that I photograph, but I found this one a little too daunting to even consider eating.
The burger on the right features three burgers, and onion rings between two grilled cheese sandwiches.
And here is the song that goes along with this post:
I recently did an assignment for the Tucson Guide on the various sandwich options available around town. I visited an authentic South Philadelphia style cheesesteak shop, a combo Jewish/Italian deli, and a place whose name was inspired by The Lord of the Rings (Baggin’s). The sandwiches were are absurdly huge and extremely yummy, and I got to go behind the scenes and see how they were all made. You can read the whole article here: http://tinyurl.com/262zphx
A giant Reubin with corned beef on rye
Orders on the line
An Italian Hoagie
Frankie taking my order
Topping for cheesesteaks
Hot sauces at the Bison Witches bar
Jason holding an italian sub for the Tucson Guide Cover
I’ve been shooting for the Tucson Guide for a while now, but the new March issue marks my first cover. I love shooting for the Tucson Guide because it’s a way that I can help promote the restaurants in my community. It also gives me the opportunity to experience my own town like a tourist would – through fresh eyes. Contributing food editor Edie Jarolim wrote the story. I’ve worked with her before, and she always picks really amazing restaurants and dishes. I often have to force myself to wait until I get the shot before devouring whatever they’ve placed in front of me. In fact, there have in the past been certain food items included in the article with a bite missing. In this issue I believe all of the dishes remained in tact, not for a lack of deliciousness, but as a tribute to my own restraint. You can read the entire article online starting on page 56.
Members of the Sanchez family rolling the ham croquettes by hand.
A little girl dining with her parents at Casa Vincente
Garbanzo bean salad cold tapas
Guests dining on smoked salmon tapas at Casa Vincente.
Gnocchi allâ arrabiata are made on the premise
Chef behind the counter at Yoshimatsu
Healthy Sushi Lunch
Owner Amanuel Gebremariam standing behind a large sampler platter at Zeman's
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