This will be the fifth location for the restaurant, known for its tableside salsa service.
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We've got classic prickly pear, frozen tubes and tequila bubble drops.
- Andi Berlin | This Is Tucson
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We've got classic prickly pear, frozen tubes and tequila bubble drops. It's margarita time:
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We've got classic prickly pear, frozen tubes and tequila bubble drops.
- Andi Berlin | This Is Tucson
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Food writer reflects on Tucson Mexican food after a five-month project.
- DAVID SANDERS / ARIZONA DAILY STAR 2010
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Lodge on the Desert chef Ryan Clark is in the running for Food & Wine's 2013 Best New Chef. Voting ends Monday.