5pm-10pm / FREE / ALL AGES
Tucson City of Gastronomy presents the first annual "Pueblos del Maíz Fiesta," a FREE block party at Hotel Congress and 5th Avenue. Starting at 5pm, Hotel Congress will transform into a family friendly, maiz themed fiesta with plaza music from Gertie & the T.O. Boyz, Los Hermanos Cuatro, Las Trillizas y Dulce, and Native Creed. Juan Wauters of Uruguay and Los Velvets of Nogales will provide live entertainment in the club. The party will also feature over 15 local food and artisan vendors, all celebrating the cultural and agricultural significance of Maiz in the Sonoran Desert.
Location & Parking
Please note: 5th Avenue is closed between the Depot Garage entrance and Toole Avenue, and Toole Avenue is closed between 4th Avenue & 5th Avenue. Garage parking is available at the Centro, Depot, and Pennington garages. See the map below.
Music
Plaza:
Gertie & the TO Boyz
Los Hermanos Cuatro
Native Creed
Las Trillizas y Dulce
Hosted by DJ G
Club:
Juan Wauters
Los Velvets
Century Room:
Gabriel Ayala
21+ after-party with DJENTS, Bex, Halsero, Posi, & Walters The Don
Food
GM Kitchen 86
Tacos De La H
Tucson Tamale Co.
Desert Diamond Casino
Nopalinda
Churros Inzunza
Bolita Bakery
La Palma
La Indita
Filly Burger
Carnitas Los Reyes
Ensenadas Street Food
[POPPED] Artisan Popcorn
Chilttepica
The Delta / Parish
PLUS artisan vendors, family-friendly activities, live demonstrations, panels, & more!
5th Ave Chef Demonstration Stage
Powered by TEP and Arizona Restaurant Supply
Hosted by Janos Wilder (Tucson City of Gastronomy)
Featuring Guest Chefs:
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Born and raised in the city of Mérida, Yucatán, Chef Patricia has focused her career on the creation and development of unique gastronomic concepts that incorporate a diversity of cuisines from all over the world.
Her career started with culinary school at Universidad Anahuac Mayab, from which she graduated in 2012. Subsequently, she earned a Wine Diploma from the Mexican Sommelier Association A.C.
Growing and learning opportunities during her early career included cooking at the fine dining restaurant “Café on the Green” at Four Seasons Resort and Club in Dallas, Texas, her restaurant consulting services for several companies in southeastern Mexico, and her role as Executive Chef in the opening of a renowned boutique hotel in Mérida.
In 2016 she opened the doors of Atípico, her first personal project, as a food truck. It emerged from the idea of creating tacos inspired by flavors from around the world. In 2019, Atípico expanded to become the first Taco Garden in the city of Mérida. Two years later, responding to changes in consumer behavior during the global pandemic, Atípico reinvented itself by becoming a fast-casual restaurant providing efficient pickup service.
After the success of Atípico, Patricia decided to expand her food offerings. Since 2021 she has renamed her restaurant as AquíPico and created Xu'Ré, with an extensive menu of original churros covered in flavorful and colorful toppings. With the aim of long-term growth of her company, the chef earned a Diploma in Franchises and Business Replicas.
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Chef Stephen discovered his love of cooking watching his Grandmother cook day in and day out. Growing up in a household where everything was made from scratch, including the wine and beer, had a massive impact on him. One of his most memorable moments as a chef was staging at El Bulli in Spain, which was at the time, one of the best restaurants in the world. However, he truly launched his culinary career at Omni’s La Mansion del Rio, one of San Antonio’s most prominent hotels. He later earned critical acclaim as Executive Chef at the Fig Tree, a popular French restaurant. Stephen is president of the Chef Cooperatives, a group of chefs that host quarterly farm-to-table dinners to benefit local Texas farmers. Starting the Chef Cooperatives with a core group of friends and other passionate chefs was a milestone in Stephen’s career and his chance to give back to local farmers and ranchers who were the foundation of the cuisine he created. His relationship with the culinary traditions of San Antonio go far back to the days of old where everything was grown and tended to locally and everything was made from scratch because there was no other option. Chef Stephen pays homage to that in every dish he creates and, equally, in each of the businesses he owns and works with. Stephen Paprocki is also the founder of Texas Black Gold Garlic, a company that heat-ages standard garlic, which is grown by independent farmers in Texas. In less than five years, Chef Paprocki has grown TBGG into a chef-driven national brand with products that can be found in stores across the United States, including H-E-B and Central Market. TBGG has over a dozen chef ambassadors who love cooking with one of the most unique ingredients a chef has at their disposal. Finally, he is the owner of Top Chefa in San Antonio, a consulting company specializing in the food, restaurant, beverage and entertainment industries. Every aspect of Chef Paprocki’s work and world speaks to his love of San Antonio, Texas and pure, simple ingredients grown on this great land.
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Gastronomic Union of Tucson
Join us for the Pueblos del Maíz Fiesta at Hotel Congress and 5th Ave for music, food, and FREE fun for the whole family. Don't miss the Mobile Kitchen Demonstrations powered by TEP and Arizona Restaurant Supply on 5th Ave between each live band on the Plaza Stage!
Conversation
"Let's Talk About Maiz"
Panel Conversation organized by Santa Cruz Valley National Heritage Area
5-6:30pm in The Century Room at Hotel Congress
Panelists:
Alexandra Zamecnik (Executive Director of Native Seeds/Search)
Carolyn Niethammer (Local Author on Southern Arizona Food History)
Jeffrey Silvertooth (UA School of Plant Sciences)
Emily Rockey (Garden Supervisor from Mission Garden)
Dr. Roberto Cintli Rodriguez (Associate Professor, University of Arizona)