Seis Kitchen

Seis draws from six regions of Mexico, giving one counter room for Yucatán cochinita pibil, Sonoran carne asada, Baja seafood, al pastor, and birria. Fresh tortillas and bright salsas keep those traditions distinct. The Mercado courtyard adds shade, movement, and enough shared seating for a broad family order.

Picks from Tucson Foodie

Seis draws from six regions of Mexico, giving one counter room for Yucatán cochinita pibil, Sonoran carne asada, Baja seafood, al pastor, and birria. Fresh tortillas and bright salsas keep those traditions distinct. The Mercado courtyard adds shade, movement, and enough shared seating for a broad family order.

Picks from Tucson Foodie and This Is Tucson

Seis Kitchen, the Mexican restaurant on South Avenida del Convento, brings out its pozole once there is a chill in the air, made from a family recipe. Pork femur stews for hours into a gelatinous bone broth before the hominy, pork, onion, garlic, oregano and a red chile base go in, at least four hours start to finish, and the bowl comes with a flour tortilla, lime and cabbage. Ask for a side of habanero salsa for more heat. Order the pozole in season.

Picks from This Is Tucson, Arizona Daily Star, and Tucson Foodie