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Todd and Sherry Martin are the owners of Tucson Tamale Company. Since opening a restaurant in 2008, the Martins have built the company into an enterprise thatâs on target to make more than 6,000,000 tamales this year. The company has two restaurants in Tucson but has grown into a wholesale company that sells tamales in more than 3,500 grocery stores and specialty shops across the country. The tamales have become the No. 3 seller among natural brands in the frozen burrito category. (There is no frozen tamale category, so they get lumped in with the burritos.) Tucson Tamale Company has recently partnered with Diamond Ventures to purchase the Malone Meat and Poultry facility in South Tucson, where they intend to expand their operation and expanding their staff to 50 employees. ....
Hand-shucked and char-grilled oysters with chorizo and queso Chihuahua. Blackened tuna mignon with banana-jalapeno fried rice. Ribeye steak with a Burgundy mushroom and shallot ragout. Five-star resort in the Foothills? Nope. These dishes were spotted just steps away from the north endzone at Arizona Stadium, and the buzz theyâve created in the last week alone suggests thereâs a hogg in the house. That would be Matt Hogg, executive chef at the new Arizona Sands Club, and heâs leading a team of fellow culinarians who have completely reimagined stadium club dining. Born and raised in the Lone Star State, this dedicated football fan and Texas Culinary Academy alumnus with nearly 20 years of food service experience trotted out to Tucson last year to head up kitchen operations at the member-driven Sands Club. ....