Los Milics Tucson Restaurant and Tasting Room Launches New Evening Menu!
Our new dinner menu leans into bold, layered flavors with a sense of place, where Sonoran ingredients meet thoughtful technique. From the deeply savory Vera Earl 21-day dry-aged brisket burger, stacked with gruyère, red wine onions, and a bright kick of pickled cucumber and jalapeño, to the elote frijoles fettuccine, a vibrant, plant-forward dish built on black bean pasta with cashew lime “alfredo,” roasted corn, and a touch of heat from Tajín and chiltepin chili crunch, each plate balances richness with freshness.
Heartier entrées highlight both craft and comfort: pan-seared masa-breaded chicken thighs are paired with a red wine romesco and herbaceous accents, while the Vera Earl picanha is elevated with molé negro, potato pavé, and smoked carrots for a deeply satisfying, composed dish. Rounding things out, our market fish a la plancha brings a lighter option to the table, served with lentils, seasonal vegetables, and a nuanced blend of harissa, fennel, and chiltepin. Reservations are recommended and available at LosMilics.com.
Faculty concerned about changes to U of A admissions policy
