Matt’s Organics eliminates shopping-cart rage by delivering boxes of freshly harvested organic produce directly to customers' doors. Receive the $36 produce box of farmed bounty designed to fulfill nutrition needs for a single person, a small family, or a coterie of prairie dogs. The box bestows equal attention on fruits, vegetables, and salad fixings, giving each the deed to one-third of its square footage. Though undiscriminating grazers will relish the surprise of discovering previously unknown provisions, particular eaters can use the preference form to indicate five foods denied admission to the mouth and five foods on the preferred guest list.
An annual jaunt through a labyrinth of agriculture, Apple Annie's Produce and Pumpkins pits prescient guests young and old against a pasture of sizable stalks. As young ones and inner children sift their way through sky-high garrisons of corn, they must answer questions about the farming lesson that begins the maze. Correct answers will lead them out, and incorrect answers will lead them further into the maze’s cinnamon-scented core.
Coronado Vineyards harvests the grapes of its own mountain-bound orchard to concoct a medley of fine wines. Palates will joyfully paddle through rivers of sweet whites, such as the sparkling Dolce Veritas, and dry reds, such as the Meritage—a mix of cabernet sauvignon and merlot with notes of raspberry and black currant and oak, dark berry, and herb harmonies.
The chefs at Maya Quetzal have plated authentic Guatemalan eats for more than two decades. “Tasty, well-prepared food has been a defining characteristic of this little Guatemalan restaurant since it opened,” says the Tucson Citizen, which goes on to praise the cheesy house rice and the pollo en pepian—shredded chicken simmered in a sauce of chili peppers, peanuts, tomato, green tomatillo, pumpkin seeds, and sesame seeds. Customers are especially fond of Maya Quetzal’s many vegetarian options, which include the spinach-and-cheese-stuffed chili relleno and the vegetarian plate—a corn tortilla stuffed with spinach, walnuts, tomato, and onion, then folded into an origami swan and deep-fried. The cozy dining room features a simple decorating scheme of rustic, wooden tables, woven blankets, and a prominent mural depicting a rural Guatemalan village.
Hazy, pastel-colored murals line the walls at New Delhi Palace, each depicting an Indian skyline with temples or rolling hills in the distance. The scents of cumin and coriander waft out of the kitchen, transporting diners over the ocean in a fraction of the time that a traditional turtle ride would take. Since the 1980s, the kitchen has crafted North Indian–style cuisine, such as the chicken, shrimp, and lamb, arriving fresh from the clay tandoor after marinating in yogurt and ground spices. The wok-like karahi sears meats before dousing them in tomato-based gravies, whose spiciness is calibrated to suit customers' tastes. The all-wood bar houses wines and beers from around the world, including India, Japan, and Great Britain.
Head chef Aaron May, a Culinary Hall of Fame inductee, presides over the kitchen of May’s Counter as the diner-style eatery turns out made-from-scratch southern cuisine. With bluegrass music thrumming in the background, diners delve into the kitchen’s trademark fried-chicken-topped waffles, or nosh on corn dogs surrounded in waffle batter. Red stools line the counter at the full-service bar, manned by bartenders equally willing to mix sophisticated cocktails or slide a cold PBR into a brown bag. As they feast, diners nestled in cozy booths can watch sports competitions unfold on flat-screen TVs, rather than watching their water glasses compete for the title of most transparent.