Epazote (pronounced “e – puh – zó – tay”) is a herb often found in Southwestern cuisine to add a spicy yet earthy flavor. At Epazote Kitchen & Cocktails we continuously draw from this tradition of “being from the earth” and robust – not only for our namesake but also for our Southwestern cuisine. Chef de Cuisine, Joshua Willett, delivers a uniquely fresh, simple and yet robust – full of flavor cuisine for Epazote’s diners nightly.
The regional infusion of the restaurant extends well beyond our menu and into our ambiance, design, & patio, which features breathtaking views of the 5,300 ft. cliffs of Pusch Ridge. Whether you’re a seasoned connoisseur of southwest cuisine or a curious adventurer, you’ll be treated to a fresh, inspiring experience every time you walk through our doors.
Featuring ingredients cultivated by the finest local growers, ranchers, vintners and brewers, our menu features an array of original dishes such as Coconut Lime Ceviche, Achiote Scottish Salmon, Cilantro Mushroom Asada, Ancho Baby Back Ribs and Manchego Polenta. These mouth-watering dishes are designed to be paired with some of the finest regional wines, original cocktails and locally brewed craft ales.
Chef Joshua Willett relies on his imagination and his team to provide a dining experience at Epazote Kitchen & Cocktails you won’t soon forget. Josh developed his love of cooking from family luaus in Hawaii, where he grew up. He translated that into a career that has included the Ventana Room and The Flying V at Loew’s Ventana Canyon in Tucson, before coming to Hilton Tucson El Conquistador.