by Adam Lehrman, Tucson Foodie

Beginnings

BBQ Sort Rib Quesadilla: Chihuahua cheese, Willcox pico, radish

Poblano Caesar Salad: Cured tomato, toasted pepitas, manchego, spiced croutons

Specialties

Grilled Eggplant Enchiladas: Queso fresco, roasted tomato, mashed boniato

Arizona Pecan Crusted Mountain Trout: Nopalitos, corn salad, avocado crema

Chili Rubbed Bistro Steak: Herb tomato, organic arugula, queso anejo sauce

Dessert

Epazote Poached Peach: Goat cheese, toasted pecan

Chipotle Chocolate Mousse: fresh raspberry compote, sopapilla

Highlights Of The Meal

Hotel restaurants can be hit or miss. While I can't say I was especially fond of Epazote's ambience - or their margaritas - the food was a hit.

The BBQ Short Rib Quesadilla was a perfect balance of local beef short ribs and cheese. The Poblano Caesar, however, is the most unique and satisfying twist on a Caesar salad I've ever tasted. My thoughts on altering the classic ingredients of a Caesar salad are the same as my thoughts on a Beatles cover band: don't do it. In this case, Epazote nailed it. It's a subtle altering, which is why it worked: add a little bite to the dressing, and a unique four inch long focaccia crouton that's soft enough to be cut without crumbling. It has gained crave-worthy status with this diner.

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