We are in Tucson, and it's my first time here (for that matter, it's my first time anywhere south of Phoenix in AZ). I spent some time researching local food before we arrived, and one place I stellar review after stellar review about was Cafe Desta, an Ethiopian restaurant. We went there tonight, and it was phenomenal. SO good that I couldn't wait to write about it (and real-time-ish posts are a rarity around here!).It's a simple but cute little place (check out an interior photo on their website) in what doesn't seem to be a tremendous a neighborhood (though it was dark when we arrived and since I don't know this city, it isn't really fair of me to judge... so take it as an observation with a grain of salt!).
That's the plate we shared. There's a menu option to share 5 of the vegan dishes, so we had misr, kik, kosta, azifa and one other that is not currently listed on their online menu - and it also happened to be the most exceptional of the 5, though all were so delicious. An incredible combination of various lentils, peas, spinach, and aromatic herbs and spices on fresh, light and spongy injera to soak up every bit... yum. Apparently there's something in/about that particular dish - the one I can't remember the name for - that has what sounds like an Ethiopian-equivalent of "umami" - some indescribable yet delectable flavor that elevates it to another level and makes you crave it the more you eat it.Even the salad was superb - it had lemon, salt and pepper on it (and maybe a whisper of vinegar or oil?) - and was just so crisp, fresh and refreshing. You know a restaurant is doing something right when chopped lettuce and tomato even has a "wow" factor!I should have taken an "after" photo - there were a few scraps of injera left on the plate and that was it.The food was such a great balance between simple and complex. The ingredients are clearly all very fresh and expertly prepared with care; you can really taste every ingredient - be it lentil, pea, spinach, or a spice; there is a wonderful depth and uniqueness of flavor in each dish; yet, talk about simple ingredients and preparation - beans/veggies and spices (not to diminish from the unique blends used in Ethiopian cooking) is what it comes down to, and so much flavor is coaxed out in each dish.
The restaurant also makes, jars and sells "Awaze" - a fermented chili paste blended with an array of spices - that is a base in many of their dishes. We were cautioned against its heat, and told it's especially good with breakfast food, particularly hash browns. At $4.99 for 7 oz, we couldn't resist buying a jar! Can't wait to try cooking with it.Everyone we encountered working there - I think 2 of whom were owners - were lovely and genuine. I can't recommend this place enough for anyone and everyone! We may just have to make a return trip ourselves before leaving town...
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