SAVOR Brings Tucson Together, One Bite at a Time

By Wesley Sorce, The Tucson Tasty Show

The first thing I noticed walking into SAVOR was the smell.

Not

smoke. Not spice. Sugar.

A sweet cloud of donuts and powdered sugar floated through the entrance, pulling people forward before they even saw a booth. The crowd buzzed with anticipation, an energetic excitement that only comes when everyone knows they’re about to indulge in a delicious meal.

The weather played along, too. Rain had been in the forecast, but Tucson did what Tucson does. Bright skies, light clouds drifting overhead, and that brisk, refreshing winter air that makes you want to stay outside just a little longer. It was one of those days that already felt like a win before the first bite.

And once the food started moving, it didn’t slow down.

“I’m from Tucson and this is only my second time,” Lisa Thompson told me while taking a brake between tasty bites, “and we will never miss it again.” That sentiment came up again and again throughout the day. Longtime locals, first-timers, and everyone in between all saying some version of the same thing: this event captures the diversity of food in Tucson better than almost anything else.

One regular attendee summed it up simply: “Best event to showcase the diversity of the food that is represented here in Tucson.”

Mini Tart with Bone Marrow Custard & Huckleberry Sauce

That diversity showed up immediately. Couples compared notes bite by bite. Groups split up, regrouped, and traded recommendations like currency. One group strategically set up camp near Purple Devil Donuts and fully committed. “We set up our table near the best donuts and could not get enough,” they laughed, already planning a second round.

As I worked my way through the event, what stood out wasn’t just how good the food was — it was how thoughtful it all felt. Heritage ingredients weren’t being used as buzzwords. They were doing real work on the plate.

One of the most talked-about savory bites of the day came from Sawmill Run Restaurant in Summerhaven. Balanced, rich, and finished with wasabi microgreens that lifted the entire dish, it was the kind of bite that made people stop mid-conversation and reset. It quickly became this attendees favorite, with people actively steering others toward the booth.

There were surprises everywhere. Ken Foy’s pork belly was described more than once as “next level.” For anyone looking for plant-forward options, the seven-year mole from Chef Jose Contreras of Amelia’s Mexican Kitchen was a must. It came highly recommended by chefs themselves, which is always a good sign. Rich, layered, and deeply comforting, it reminded people why Tucson’s food scene earns international respect.

Now, I need to say this clearly: everyone knows I don’t have a sweet tooth.

But even I couldn’t ignore the Hatch Green Chile Cornbread Donut from Purple Devil Donuts. I picked it because it struck that rare balance between savory and sweet, and because everything they do is made completely from scratch. That donut worked, and it worked hard.

On the drink side, El Corral quietly stole the show with “Ghost Rider In The Sky” a Whiskey Del Bac Sarsaparilla Old Fashioned. It may or may not be on the menu, but it definitely should be. Hopefully soon. Smoky, slightly herbal, and perfectly balanced, it became one of those drinks people kept talking about as they walked away.

One of my favorite under-the-radar moments came from GAP Ministries, where mesquite flour cookies reminded everyone how powerful simple ingredients can be when handled with care.

Patterns started to emerge as the day went on. One of my favorite parts of any culinary event is listening to people recommend food to each other. I’m often quoted saying food brings people together, and everyone eats. This event was no exception. Whether people arrived with a large group or came with a date, everyone ended up talking, comparing, and sharing their favorite tasty bites.

Interestingly, the longest line of the day wasn’t at a single booth — it was at the entrance. And honestly, that was a good thing. Every chef and team was so organized that once inside, no one waited more than 30 seconds for their next bite. Efficient, smooth, and well-executed across the board.

As the afternoon wound down, I saved my last bite for something comforting: chicken arroz caldo from Himaya Garden. If you missed this, you truly missed out. This Filipino chicken soup, topped with crispy onion and crispy garlic, was the perfect way to end the event. Warm, grounded, and deeply satisfying.

I couldn’t help myself and paired it with one last “Ghost Rider in the Sky” from El Corral — The ginger and saffron notes in the caldo, combined with the subtle licorice root and mesquite smoke from the whiskey, made for an unlikely but incredibly tasty pairing.

At one point, I overheard someone joking, “Can I get a to-go wine glass of mole sauce, please?” And honestly, that pretty much summed it up.

SAVOR isn’t just a food festival. It’s a snapshot of Tucson — its flavors, its creativity, and the way food effortlessly brings people together.

As always, Stay Tasty Tucson.