OLLI and Arizona Humanities present: The Food of Arizona: Many Cultures, Many Flavors–March 20th 2:00pm room M-137 (Clardale), by Gregory McNamee
Gregory McNamee
Consider the taco, that favorite treat, a staple of Mexican and Mexican American cooking and an old standby on an Arizonan’s plate. The corn in the tortilla comes from Mexico, the cheese from the Sahara, the lettuce from Egypt, the onion from Syria, the tomatoes from South America, the chicken from Indochina and the beef from the steppes of Eurasia.
The foods of Arizona speak to the many cultures, native and newcomer, that make up our state. Join McNamee in exploring these many delicious traditions, and sample some Southwestern foods after his presentation.