Culinary

Wellness Month Recipe: Black Kale Salad

Wellness Month Recipe: Black Kale Salad

Chef Just Macy at Tanque Verde Ranch is on top of Wellness Month with his recipe, Black Kale Salad. This time of the year is an excellent opportunity to make healthier choices. We want to help you reach your goals. Here Learn more
Perfect for Summer Grilling: Prickly Pear BBQ Sauce

Perfect for Summer Grilling: Prickly Pear BBQ Sauce

  Head Chef Justin Macy from Tanque Verde Ranch presents the Prickly Pear BBQ Sauce. It’s the sauce that speaks sweet-talk to your taste buds, without the needles of course! The juicy Prickly Pear cacti fruits give this BBQ sauce Learn more
Be a Part of the TVR Prickly Pear Harvesting Crew

Be a Part of the TVR Prickly Pear Harvesting Crew

A package designed to learn, harvest, and process Prickly Pear fruit Amidst the fully-bloomed desert, Tanque Verde Ranch sits in an abundance of fruit from the Prickly Pear Cacti this time of year. In August, it becomes prime time to Learn more
Savor the Flavor of the Ranch: Mozzarella and Tomato-Basil Caprese Flatbread

Savor the Flavor of the Ranch: Mozzarella and Tomato-Basil Caprese Flatbread

There’s something about flatbreads that everyone loves. Maybe it’s because it is very similar to pizza or because the options of toppings are endless. Either way, it’s light and fluffy and delicious for a quick appetizer, lunch, and definitely dinner. Learn more
Savor the Flavor of the Ranch: Green Chili Posole Nachos

Savor the Flavor of the Ranch: Green Chili Posole Nachos

Green Chili Posole Nachos Served in our very own Doghouse Saloon, this hearty stew can be topped on nachos or served with chili or soup. Savory and spicy, this recipe combines hominy, pork and various spices sure to satisfy your Learn more
New at the Dog House Saloon

New at the Dog House Saloon

We have some new flavors at the Doghouse for your next visit that just may keep you around a little longer. We received many requests to have some small bites or appetizers available in the saloon. Some requests came from Learn more
Tucson Breweries Are More Than a Trend – They’re a Revolution

Tucson Breweries Are More Than a Trend – They’re a Revolution

We are living in a beer revolution. The way we associate Champagne with regions in France, vodka with Russia and tequila with Mexico, many associate a unique change in beer with America. The flavor-forward expressions of hop-heavy IPAs of California, Learn more
Savor the Flavor of The Ranch: Edamame Broccomole

Savor the Flavor of The Ranch: Edamame Broccomole

Everyone knows guacamole is a staple to southwestern and Mexican cooking. It’s creamy and delicious while adding that boost of freshness to your dishes with a dose of healthy fats from the avocado. But our Chef Macy likes to make Learn more
Chef Dinners at Tanque Verde Ranch

Chef Dinners at Tanque Verde Ranch

Cuisine is the key to getting to know any culture. Whether it’s within the realm of your own country, or overseas, there is a lot you can learn from the flavors a heritage carries through time. Traditional food is a Learn more
Western Wellness

Western Wellness

The desire for wellness; mental and physical, has been on a constant rise since early 2015. People turn to healthy diet, exercise, nature and adventure to free their mind and body from stress. This is a trend at Tanque Verde Learn more
Boot-n-Brews: Beer and Culinary Weekend

Boot-n-Brews: Beer and Culinary Weekend

In the late 1970s, breweries in America started to plummet to an all time low. As the industry shifted to cater to light-lager lovers, the amount of brewing companies dropped to a total of 44 in the country and experts Learn more
Savor the Flavor of the Ranch: Seared Scallops Recipe

Savor the Flavor of the Ranch: Seared Scallops Recipe

Bring the flavor of Tanque Verde Ranch to your kitchen. This is the second recipe from the new flavor master, Chef Justin Macy.  The summer-y verde pesto with pan seared diver scallop recipe is satisfying and light, ensuring that you’ll Learn more