The breakfast salad at 5 Points Market and Restaurant, which was written up in both the New York Times and the Phoenix New Times. 

The Tucson food scene is so hot right now ... At least according to three separate articles published in the last few days.

The attention began earlier this month with the New York Times Sunday travel story, "In Tucson, an unsung architectural oasis." The culture reporter singled out the "hipster brunch spot" 5 Points Market and Restaurant, Chaffin's Diner, and the "venerable greasy spoon" Bobo's Restaurant as worthy destinations. 

New York Magazine followed suit on Friday, with the travel piece "Taste the Flavors of Tucson." The in-depth feature calls Tucson "the Southwest’s next foodie destination." Several local restaurants make an appearance in the article, including Agustin Kitchen with its "rising star" chef Ryan Clark, Pizzeria Bianco and its "perfectly blistered slice," and Reforma, which has the "... cosmopolitan vibe of a Mexico City café."  

After that, our neighbor to the north gave us a nod with this piece in the Phoenix New Times: "5 reasons the Tucson restaurant scene is better than ever." What are they? 5 Points Market, The Coronet, Hub, Scordato's Pizzeria, and the midtown newcomer Za'atar Restaurant and Bakery: " ... I worshiped the mound of dough rolled out and topped with three Syrian cheeses that Badan called 'sweet cheese,'" the author says. 

Also on Wednesday, our famous Sonoran dog was the subject of an article on Vice Munchies: "How LA Destroyed Mexico’s Bacon-Wrapped Hot Dogs." The author, who is from Hermosillo, talks hot dog history and criticizes the copycat "Danger Dogs" popular in Los Angeles: "In true honor of American assimilation, a regular squishy hot dog bun replaced the bolillo as the sausage’s comfy home. Consequently ... most of the original Mexican toppings that made the bacon-wrapped hot dog special got the boot as well. There were no beans, no tomato. Rarely guacamole and salsas, and definitely no Ruffles, ever. Instead, there were only grilled onions and bell peppers."

So the lesson to this story is: Tucson may not be dangerous, but it is delicious!

You can find the Star's digital food writer Andi Berlin at a taqueria near you, taking tiny bites and furiously scribbling into an old notepad.