Tour Tucson’s 12th Avenue, and you’ll see restaurants serving carne asada, prickly-pear nopales pieces, and other cuisine reflecting the “influence of the northwestern Mexican state of Sonora,” said Jane Stern and Michael Stern in Saveur. In fact, much traditional Sonoran fare, “including chimichangas and air-dried carne seca, was created or popularized in Tucson.”
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