Go west, young man! Maybe not so much to settle the frontier, but to eat! This week singer and entertainer Taylor Hicks tastes his way across Arizona on a quest to discover the state’s most symbolic foods.

Join him as he herds Churro sheep, plants tepary beans, discovers the surprising birthplace of the chimichanga, and more! Then sit down to Arizona’s finest, a meal of tender lamb stew, versatile Navajo fry bread, crispy chimichanga, tasty tepary beans and sweet prickly pear cactus candy. Hungry? Get ready for a plateful of Arizona cuisine filled with a heaping side of stories and legends behind the state’s tastiest foods.

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Featured Plates & Food Contributors

Appetizer: Churro Sheep Stew
47 Ranch | Deb & Dennis MoroneyLearn More

Entrée: Chimichanga
El Charro Caf
é Carlotta Flores | Learn More

Side 1: Tepary Beans
Tohono O’Odham Community Action | Samantha Felix | Learn More

Side 2: Navajo Fry Bread
Emerson Fry Bread | Roxanne Wilson | Learn More

Dessert: Prickly Pear Cactus Candy
Cheri’s Desert Harvest | Cheri Romanoski | Learn More

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