These are the restaurants that Guy Fieri has visited in Tucson Arizona

Here are the six restaurants Guy Fieri visited in Tucson and what he ate!

Chef Alisah’s:  During the Bosnian war, Chef Ahmet Alisah and his family were put in a concentration camp. He came to Tucson as a refugee. Now he serves up eastern-European-style fare in the Casas Adobes neighborhood, aided by his wife and son who work in the front-of-house. In the broadcast segment, Guy Fieri sampled the cevapi, homemade beef sausages served with tzatziki and yeast bread, as well as the goulash.

For more information, check out:  chef alisah’s restaurant (alisahrestaurant.com)

 

Inca’s Peruvian Cuisine:  Inca’s shared an unusual backstory with Fieri: the restaurateur Fátima Campos is a Mexican woman who fell in love with a Peruvian man. She said her mom told her the love starts with the food, so she learned how to make his favorite recipes from home. The Foothills-area establishment served Fieri a stewy steak dish served with a sauce made from herbs and peppers the chef imported from Peru, called seco de carne con frijoles. He also tried their Lomo Saltado, Peruvian-style steak frites.

For more information, check out:  Inca’s Peruvian Cuisine – Authentic Peruvian Food in Tucson (incasperuviancuisine.com)

Renee’s:  “Marchin’ to the beat of their own drum; doing it their own way” is Fieri’s pitch for east-side favorite Renee’s (then Renee’s Organic Oven). The restaurant now serves a “Food Network box” alongside other takeout combos like a series of vegan or comfort food dishes.  The standout item is the spinach dip calzone: “This is dangerous, bruh,” Fieri said to the chef, Steve Kreager (owner Renee Kreager’s high school sweetheart and husband).  Fieri also sampled the Tailored Tony, branded as an open-faced sloppy joe, with a little Caesar on the side. “I love Caesar dressing,” Fieri said.  He pointed out Renee’s commitment to organic ingredients, which elevate the simple flavors: “The kicker on the whole thing are these red bells, man.”

For more information, check out:

Home – Renee’s Tucson (reneestucson.com)

Rocco’s Little Chicago:   “I’m usually a thin-crust guy, but I hear the deep-dish you do is pretty gangster,” Fieri said to owner Rocco DiGrazia, a transplant from Chicago who has brought his hometown eats to the Old Pueblo.  Rocco’s Little Chicago often features creative pies, including monthly specials that customers can write in suggestions for. (At the time of writing, the special was the Cretaceous Mass Extinction II: The Lost World — a deep-dish pie covered in mac n’ cheese, a single meatball asteroid and a scattering of terrified lil dino nuggets, topped with Hot Cheetos lava.) The pie featured on the show, though, was the Kitchen Sink: pepperoni, Italian sausage, red onions and green peppers. They also filmed a side of Hot Sticks: pizza dough breadsticks, smothered in Buffalo wing sauce and twisted into shape.

For more information, check out:

Rocco’s Little Chicago – Tucson , AZ (roccoslittlechicago.com)

Tumerico:  Walking down the sidewalk off of Sixth Street, Guy Fieri gives us a little anecdote. His sister Morgan said, “You gotta give vegetarian food a chance.” But he insists he’s not willing to sacrifice flavor. So, he comes to Tumerico, where you can get eerily convincing carnitas made of jackfruit. In the kitchen with Chef Wendy Garcia, Fieri points to a tattoo on his forearm. “Morgan, that’s my sister,” he said. “She taught me so much about vegetarian cooking.”  By the end of the segment, Fieri is video calling his mom to get her to attest to the dupes. He shows her a jackfruit carnitas plate, with house-made soyrizo, adobo, rice and beans with ranchero sauce, and eggplant chicharrón. He also samples the nopales tacos.

For more information, check out:

Fresh Latin Vegan Vegetarian Food | Tumerico