After cousin Dora and I made our way to Elvira's, we understood the basis for our Aunt Jo's recommendation on where to eat in Tubac, AZ.
"Elvira’s has come a long way since third-generation owner and chef Ruben Monroy’s grandmother Elvira launched the food-to-go eatery in 1927 (just steps south of the border in Nogales, Sonora).
"'ABC and CNN came to interview me,' Monroy says….
"Chef Ruben Monroy, who has degrees in graphic arts and interior design, selected and purchased all the furnishings and wide-ranging blend of traditional and contemporary Mexican arts and crafts that adorn the bright and lively new location during many trips throughout his native country.
We both decided to have a light lunch and ordered the Quesadillas, described on the menu as "flour tortillas with cheese melted to perfection."
But when talking about raising humble components of a meal to new heights, Elvira's rice is the prime example.
"…At Elvira’s, “comes with rice” does not mean a plain scoop of rice, nor the American Mexican tradition of rice soaked in tomato sauce. Monroy starts with long-grain rice, accents it with a scattering of wild rice, and mixes in some finely diced tomato, cilantro, and Anaheim chile.
“'We lift it a little,' says Monroy, who trained at the Instituto Ambrosia, Mexico’s culinary institute (ediblebajaarizona.com/elviras-crosses-borders).
I ordered a take-out helping of rice to take home for Kate.
After finishing our meal, I walked into the bar to take these next three photos.