Defining 'New Arizonan' Cuisine, One Foraged Acorn At A Time

By Lauren Gilger
Published: Wednesday, February 6, 2019 - 1:01pm
Updated: Monday, February 11, 2019 - 4:14pm

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Lauren Gilger/KJZZ
Cartwright's Modern Cuisine General Manager Cody Heller, Phoenix New Times food writer Chris Malloy and Cartwright's Executive Chef Brett Vibber in the Cartwright kitchen.

Supported by Beach Fleischman

What is Arizona food?

Is it a chimichanga? Or a Sonoran hot dog? Is it the classic Native American dish of squash, beans and corn — the three sisters?

The elusive answer to that question is what Chris Malloy is attempting to nail down in his new column for the Phoenix New Times called "Sonoran Arcana."

The Show got an inside look at this new, year-long series.

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