The chefs at Big Juan’s tacos y burros serve generously sized quesadillas, burritos, tacos, and enchiladas 24 hours a day. “All of our recipes use fresh ingredients and are made from scratch continually throughout the day, just as if it was prepared in the customer’s own kitchen,” cofounder John Schwimmer says in QSR Magazine. Shrimp, chicken, and carne asada are stuffed inside everything from tortas to street tacos and sautéed envelopes, wheras breakfast items range from burritos with egg and cheese to huevos rancheros.
Located at the Westin La Paloma Resort & Spa, Poppy Kitchen's arched windows and long rustic bar is proudly home to "food you want to eat." Open for dinner and drinks, the evening menu begins with elegant platters lined with freshly shucked oysters and the the restaurant's famous steak tartare served in a jar with pickled veggies and crostini. Larger plates include duck breast with duck confit, fried rice, and chinese mustard jus and crispy salmon with a wild-mushroom risotto and balsamic glaze.
Breeze Patio Bar and Grill at Radisson Tucson begins each day with a with a breakfast buffet of fruit, eggs, and breakfast entrees before moving on to its menu of steaks, burgers, and sandwiches. Working with regional ingredients, cooks grill half-pound Kobe-style burgers—customized with ingredients such as guacamole, havarti cheese, and jalapeños—and broil and marinate swordfish filet topped with salsa-butter sauce. On Saturday nights during the summer, a large poolside screen plays family-friendly movies for swimmers and diners.
Aboard their fiery orange food truck, Mr. Cookman's chefs hand over pulled pork sliders, freshly-fried chicken, and barbecue ribs to hungry customers through a walk-up window. The menu also offers up plates piled with thick-cut fried pork chops or hot links, and accompanied by sides like baked beans or macaroni and cheese. And for dessert, they happily dish out big slices of homemade red velvet cake or chocolate chip cookies, which can be dressed in the fabric of your choice.
Opened in 1985, Yokohama Asian Express offers a menu of Chinese, Japanese, and Asian cuisine. Made entirely without MSG, entrees include bowls that pair steamed white or brown rice with chicken, beef, pork, and vegetables, aided by sips of green tea. The restaurant also offers catering for large groups, with party platters or individual meals.
Within Wilbur’s Grill, 16 flat-screen TVs both inside the bar and out on the patio flicker with sports games as guests sink teeth into butter burgers or corned-beef sandwiches. Guests can also savor open-faced quesadillas adorned with steak or chicken and green chilies or surf and turf that features a 10-ounce steak and jumbo garlic shrimp.