Great Meals in Tucson | The Alt-Weekly, Issue No. 21. (Patreon)

Notes, News, and Nerdiness from JKLA World HQ

Hey Frienjis! Kenji here.

Before we get to my week in food, a quick reminder that the first installment of my live, multi-sensory stage show Tasting Notes 2026 is coming up this Thursday in Seattle at Town Hall. There are still a number of tickets available at various tiers, from community, to standard, to VIP (which will include a private pre-show concert, cooking demo, and tasting).

This year’s event will be the most interactive yet, with live demos that highlight the interaction between our senses and how we can’t always trust what we see, taste, or hear. We’ll explore how mastering a craft can lead to creativity, how new works (and new cooking techniques) are created, and how culture, tradition, and history shape the way we experience food and music.

I’ll be cooking live on stage. My old friend Ed Levine (founder of Serious Eats) will be hosting. My partner, the Grammy-nominated violinist Tessa Lark, will be performing a wide selection of original compositions and celebrated classical masterworks and bluegrass tunes. There will be a book and album sale and signing after the show, as well as bites of food provided by Chengdu Taste.

100% of our curator and artist fees are being donated directly to Farestart, as well as a portion of ticket and book sales. It’s gonna be a unique night for everyone and I can’t wait to see you there.

Tickets are available here.

Great Meals in Tucson

This past weekend I spent a couple days in Tucson. It was my first trip to the area and I was shocked by how good the food there is. I guess it makes sense; in 2015, Tucson became the first city in the United States to be named a UNESCO City of Gastronomy for its unique culinary history, distinct desert agriculture, and its dedication to the preservation of ancient food systems.

What makes Tucson unique isn’t just its traditional dishes, but the fact that its entire food system is shaped by the constraints and opportunities of the Sonoran desert. It’s not always 105°F in March (as it was while I was visiting), but the scarcity of the desert has created a food culture that relies both on preservation, and the use of unique ingredients. You can find flour tortillas (wheat is less irrigation-intensive than corn) stuffed with machaca (salted beef that’s sun-dried and shredded). Barrel cactus and cholla buds. Heirloom seeds from local bean and squash varieties that are particularly suited for the extremes of the desert.

Talk about terroir!

The most memorable meals I had in my short whirlwind tour were:

Beef rib tacos in stretchy, flaky, blistered flour tortillas at Tacos Apson.

A blue corn cake with brisket and chile-flecked Hollandaise at Coronet Cafe.

An absolutely epic and unique meal made from entirely Pre-Colombian ingredients at Ursa. The restaurant is only a few months old. I’m not sure that Tucson has the type of food culture that will support a tasting menu-only restaurant long term, but I would urge everyone who visits (or lives there) to check it out. It’s one of the most unique meals I’ve ever had.

Best Olive Oil in the Biz

My friend Damian of Primis Imports has a new harvest of extra virgin olive oil available for pre-order! You can get 10% off your next order if you include the signature Early Harvest EVOO from Messenia, Greece, in your cart. This is my olive oil of choice in my own home kitchen, and I can't recommend it enough. Join me in enjoying it!

It’s a New Day for Knife Skills!

Earlier this week, Kenji appeared on New Day Northwest—a morning talk show based in the Seattle area—to give host Kelly Hanson a rundown on some basic knife skills. Watch the segment here!

Kenji and Kelly also talked about Tasting Notes, a special live event featuring cooking, music, and conversation that returns next Thursday, April 2nd, at Town Hall Seattle. If you haven’t grabbed your tickets yet, don’t delay! After the show, stay for a meet-and-greet with book and album signing, hosted by Book Larder, and bites from Chengdu Taste. It’s going to be a culinary experience you don’t want to miss.

Not Part of the Cookbook Club Yet? Keep Your Eyes Peeled...

If you’re a Super Frienji who isn’t part of the Cookbook Club yet, watch out next week for a special preview of our unique “book club”—it’s gonna be delicious.

Until then, thank you for being a Frienji!