10 Tucson restaurants new to 2020 gem show visitors

Alexandria’s Pearl, owned by two University of Arizona engineering students and brothers Mahmoud and Ragy Elkanany, serves up Egyptian cuisine.

The menu features popular dishes from Egypt and the Middle East — koshari and fatta, for example — in addition to burgers and sandwiches.

Alexandria’s Pearl is open from 12 p.m. to midnight Monday through Thursday and 10 a.m. to 1 a.m. Friday through Sunday. Hours are subject to change.

Visit alexandriaspearl.com for more information.

A food hall made out of boxcars, Boxyard offers four different eateries — Nhu Lan Vietnamese, Indian Twist, Bronx BX BBQ and Percheron Mexican Grill.

Boxyard also has a number of beers on tap, in addition to a full cocktail menu.

Hours for each spot are different, though Boxyard is open 11 a.m. to 2 a.m. daily. Visit tucne.ws/boxyard for more information.

Located in a pink bus, Carnitas Los Gordos is easy to spot.

The rolling restaurant features carnitas dishes, made from family recipes passed down through generations. Among the menu items are burritos, tacos and quesadillas.

Carnitas Los Gordos is open from 9 a.m. to 5 p.m. Monday through Thursday and 9 a.m. to 6 p.m. Friday and Saturday.

Visit facebook.com/carnitaslosgordoz for more information.

Hailing from the family behind the popular El Charro Cafe, Charro Steak and Charro Del Rey, Charro Vida offers a blend of Mediterranean and Sonoran foods, many of which are plant-based and sustainable.

“It’s an opportunity to take our flavors and put them in the center of the plate,” Carlotta Flores told the Star before the restaurant opened last year.

Charro Vida is open from 11 a.m. to 9 p.m. daily. Visit charrovida.com for more information.

This midtown Chinese restaurant is run by Baoge Chen and Chef Hongquan Wang, who are from Shenyang, China, in the Dongbei region.

Dongbei is known for its stews, in addition to its meat pies.

Other items on the Chef Wang menu include Sichuan hot pots, noodles, skewers and seafood.

Chef Wang is open from 10 a.m. to 8 p.m. Monday through Thursday, 10 a.m. to 8:30 p.m. Friday and Saturday and 11 a.m. to 8 p.m. Sunday. Visit chefwangaz.com for more information.

Alums of Fogo de Chão, the Brazilian chain that’s said to have popularized Brazilian barbecue, are business partners in Churrasco de Brasil, located in the Tucson Mall parking lot.

Here’s how it works: Diners flip over a card when they’re ready to begin, prompting servers to visit the table. Offerings include at least a dozen types of beef, chicken, lamb and pork.

Churrasco de Brasil is open for lunch from 11:30 a.m. to 2 p.m. Monday through Friday. Dinner hours are 5 to 9:30 p.m. Monday through Thursday, 5 to 10 p.m. Friday, 3 to 10 p.m. Saturday and 3 to 8:30 p.m. Sunday.

Visit churrascodebrasil.com for more information.

Owned by Ben Rine who once co-owned BrushFire BBQ, Divine Bovine offers more than a dozen kinds of burgers, all made with high-end ingredients. Burger patties include a mix of brisket, chuck and short rib.

Also on the menu: Chicken, triple fried fries and buckets of beers.

Divine Bovine is open from 11 a.m. to 9 p.m. Monday through Saturday and 11 a.m. to 6 p.m. Sunday. Visit divinebovineburgers.com for more information.

Istanbul serves up a menu of Turkish and Mediterranean-inspired dishes, from Turkish spaghetti and falafel to kebabs and lamb shanks.

Last year, chef and owner Kamran Esar told the Star that his family and friends will all be involved in the restaurant. His father has 45 years of experience as a butcher in Turkey.

Istanbul is open from 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Friday and Saturday. Visit istanbultucson.com for more information.

The folks behind Yoshimatsu brought this casual noodle shop to Tucson’s west side last year, with a focus on ramen and udon noodles.

Beyond the noodles, Maru also offers smaller bites such as takoyaki balls — made with octopus — and onigiri.

Maru Japanese Noodle Shop is open from 11 a.m. to 9 p.m. daily. Visit marunoodle.com for more information.

Luis Gonzalez and his family began making pupusas — corn masa often filled with cheese, beans or chicharrones — years ago at food festivals. Now they have a brick and mortar spot.

The menu includes several varieties of pupusas, in addition to tamales.

Selena’s Salvadorian Restaurant is open from 10 a.m. to 9 p.m. Monday through Saturday and 10 a.m. to 7 p.m. Sunday. Visit facebook.com/21pupusas for more information.