BOCA Tacos y Tequila ★ 4.5
BOCA on North 4th Avenue in Tucson runs weekend Sonoran brunch from Maria Mazon's Top Chef finalist kitchen, with brunch tacos and tequila pours.
Order: Brunch tacos and the salsa flight
History
Tohono O'odham cholla bud harvest is a 4,000-year tradition in the Sonoran Desert around Tucson, peaking in April just before the cactus flowers open. The buds are harvested with long tools, dethorned by rolling between stones, then sun-dried. They taste like artichoke hearts and are high in calcium. Mission Garden runs annual cholla bud harvests demonstrating the O'odham method, and Native Seeds/SEARCH on Campbell Avenue sells dried cholla buds by the package.
Make it at home
Ingredients
- 60g dried cholla buds
- Water for rehydrating
- 2 tbsp olive oil
- 1 small white onion, diced
- 2 cloves garlic, minced
- 2 ripe tomatoes, diced
- 1 tsp dried Mexican oregano
- Salt and pepper
- Fresh cilantro to serve
Method
- Rinse dried cholla buds in cold water. Soak in hot water 20 minutes until rehydrated and tender. Drain.
- Heat oil in a heavy skillet over medium heat. Add onion, cook until soft, about 5 minutes.
- Add garlic, cook 1 minute more.
- Add tomatoes, oregano, salt and pepper. Cook 5 minutes until tomatoes break down.
- Stir in the rehydrated cholla buds. Cook 5 minutes more to combine.
- Garnish with chopped cilantro. Serve warm with corn tortillas or as a side to grilled meats.
Tip from the editors. If your cholla buds still feel firm after rehydrating, simmer 5 more minutes. The texture should be like cooked artichoke heart.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat cholla buds
More cities are in research. Want cholla buds covered somewhere specific? Tell us where you want to eat.