Nibble, nosh, and dine on the best in food west of the Mississippi.
As transporting as a fine piece of steak or a seasonal, locally sourced fruit is, they become even more meaningful when we learn the tales behind their production — the ranch or farm of origin, their significance to a small town, perhaps the happy accident that led to their significance. It doesn’t have to be the whole story. A smidge is often enough to change our perspective on the element on the plate, what went into making it, or even the plate itself. The stories are what keep us coming back for seconds, thirds, or tempt us to swipe a finger across the bottom of the pot before anyone can slap our hands away. The stories are what lead us to surprising destinations for a regional baked good or compel one group to declare a war of sorts in defense of their own regional treats. Food is personal, something deserving of guardianship — whether it’s Montana cherries or a single-malt whiskey from southern Arizona — and that includes the tools used in preparing and sharing it. We hope the stories we’ve chosen to feature inspire you to, yes, eat up the West, but also look for your own stories.
What to Eat
Where to Eat
How to Eat It
How to Wash It Down
From the October 2018 issue.
Photography: Sally McKenney, Courtesy Visit Tucson, Courtesy True West Home, Courtesy winebc.com.
Subscribe to the forthcoming monthly Taste of the West e-newsletter below.