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We swung by the newly opened Charro del Rey to eat and grab some photos. Here are seven dishes to order.
The roasted halved artichoke is seasoned with garlic, olive oil, shaved jalapeño, and Sea of Cortez salt. The citrus aioli has a stronger aroma thanks to the lemon oil.
The tender snails are seasoned with garlic butter and the Flores family staple: carne seca.
Fat clams are topped with a tortilla crust with mixed chiles and bacon.
Branzino is topped with a deeply savory tomato sauce, olives, capers, nopalito, oregano, and roasted asparagus spears.
The tamal-stuffed lobster is topped with green salsa and red salsa and is served with a drawn butter of garlic and chiltepin.
The 22-day aged all natural prime rib is served with ancho jus, chile verde horseradish, and chile verde mashed potatoes.
The seafood tower is built to order for a minimum of two people.
Charro del Rey is located at 178 E. Broadway Blvd. For more information, visit charrodelrey.com.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...
