Best Use of Corn 

Galo's Restaurant

Staff Pick

It's saying something that in a green-corn-tamale capital like Tucson, the best idea any local cook has about corn comes without a shuck. Galo's plump, succulent, crisp-edged corn cakes showcase the milky sweetness of this most delicious of vegetables like nothing else we've ever tried. Half corn pudding, half fritter, tender and steaming hot, these scrumptious beauties come two to a plate. They're our personal favorite on an impeccable menu: There is no better food in Tucson. Eating at this pretty, pleasant little place on the eastside offers a whole new insight into the word "delicacy."
(Sorry, no information is currently available for other years in this same award category.)


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