Apple-stuffed duck breast with native seed mole at the Downtown Kitchen, run by Janos Wilder in Tucson, Ariz. Wilder, a French-trained chef, has come to treasure the Sonoran desert's agricultural heritage since opening his first restaurant here in 1983. “I thought it was a wasteland when I first came here, but slowly my eyes opened up,” he said.
Apple-stuffed duck breast with native seed mole at the Downtown Kitchen, run by Janos Wilder in Tucson, Ariz. Wilder, a French-trained chef, has come to treasure the Sonoran desert's agricultural heritage since opening his first restaurant here in 1983. “I thought it was a wasteland when I first came here, but slowly my eyes opened up,” he said. Chris Hinkle The New York Times
Apple-stuffed duck breast with native seed mole at the Downtown Kitchen, run by Janos Wilder in Tucson, Ariz. Wilder, a French-trained chef, has come to treasure the Sonoran desert's agricultural heritage since opening his first restaurant here in 1983. “I thought it was a wasteland when I first came here, but slowly my eyes opened up,” he said. Chris Hinkle The New York Times

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