The Flavors of Arizona: Where to Find Meals Made With Local Ingredients

Homegrown eats taste extra special.

True tastes of Arizona are served up in meals throughout the Valley. These dishes all incorporate a locally grown ingredient, from dates to goat cheese curds to edible flowers and pecans. Homegrown meals at their best!

Pinnacle Farms Organic Maktoom Dates at ZuZu.

Pinnacle Farms Organic Maktoom Dates starter

Executive Chef Russell LaCasce at ZuZu, located inside the retro-chic Hotel Valley Ho, created the Pinnacle Farms Organic Maktoom Dates starter, featuring local dates and chorizo. The dates are from Pinnacle Farms at the base of South Mountain, with chorizo coming from local favorite Schreiner’s Fine Sausage in Phoenix. The dish is topped with grilled radicchio, toasted walnuts and blue cheese fondue, for a unique and bold flavor combination. 


Tacos and the Mixed Green Salad

Try one of the many globally-influenced tacos made with local ingredients at CRUjiente Tacos, or order the new Mixed Green Salad, made with organic mixed greens, spiced pecans, jicama, red onion, Crow’s Dairy Goat feta from Buckeye, and a fig balsamic vinaigrette made with Queen Creek Olive Mill fig balsamic vinegar, Queen Creek Olive Oil and Malcolm’s Arizona Honey from Tucson. 


Chef Tomaso Maggiore

Heirloom Tomato Salad

Chef Tomaso Maggiore of Tomaso's Italian Restaurant and Tomaso's When In Rome may source his Italian goods directly from Sicily, but one of his signature produce items is grown here in the Valley. Tomaso’s fresh heirloom tomatoes are from Phoenix’s Abby Lee Farms. The tomatoes are used for select salads on the menu, including the Heirloom Tomato Salad. They’re also used in Tomaso’s house-made tomato sauce, which is served on a variety of his signature pasta dishes.


Soil & Seed Wild Green Salad at Quiessence at The Farm

Soil & Seed Wild Green Salad

At Quiessence at The Farm, dishes are served utilizing ingredients from the on-site professional organic garden, Soil & Seed. Chef Dustin Christofolo plans each row for each season, and includes greens, vegetables, herbs and edible flowers. Try the Soil & Seed Wild Green Salad, with foraged greens from the garden, edible flowers, shaved black Spanish radish and lemon olive dressing.


Caramelized Brussels Sprouts

Arizona is one of the world’s largest pecan producers, harvesting more than 20 million pounds annually. And thanks to its abundant sunshine, Arizona’s pecans are typically larger and meatier than those from Georgia. Enjoy some in the Caramelized Brussels Sprouts dish, made with local pecans and aged balsamic, served at J&G Steakhouse. (NOTE: If you’re visiting in November, head to the town of Sahuarita for the AZ Pecan Festival—it’s run by the Green Valley Pecan Company, one of the world’s largest growers and processors of pecans. 


Margarita Pizza 

The Margarita Pizza on LON’s lunch menu and LON’s Last Drop bar menu uses nearly all local ingredients. The pizza dough is made using locally grown and milled flour from Hayden Mills. Then, instead of mozzarella, Goat Cheese Curds from Buckeye’s Crow’s Dairy are used. Topping off the pizza are roasted cherry tomatoes from Phoenix’s Abby Lee Farms, and basil grown in the flower beds around LON’s Last Drop Patio.


Beet and Goat Cheese Salad at Sonata's Restaurant.

Beet and Goat Cheese Salad

The Beet and Goat Cheese Salad at Sonata’s Restaurant includes locally grown beets from Pacific International in Glendale, as well as beet marshmallows, avocado, grapefruit, crispy goat cheese and a citrus vinaigrette. 

Michelle Glicksman
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