Programs

Heritage foods of the Santa Cruz Valley: “Locally produced foods tied to the region’s history and cultural identity.”

Read more about Tastes of the Santa Cruz Valley Workshop.

The Santa Cruz Valley is one of the longest continually cultivated regions in the United States, with an agricultural history extending back more than 4,000 years. This agriculture heritage can still be experienced today through the local foods produced throughout the Santa Cruz Valley.  At wineries, pick-your-own farms and orchards, farmer’s markets, and restaurants, residents and visitors can sample "heritage foods" tied to the history of this region. Through our Heritage Foods program, the Heritage Alliance will partner with other local organizations on heritage foods education, preservation, and promotion through its website, heritage tourism map, workshops, special food events, and farm-to-chef networking.

Read more about our partnership with the UofA Honors College.

Heritage foods products of the Santa Cruz Valley
Several traditional Native American foods are cultivated or gathered in the Santa Cruz Valley. Chiltepin, the wild chile plant that is the ancestor of domesticated chile varieties, grows wild in the canyons near Tumacácori (a Native American name for "where the wild chiles are gathered") and is cultivated as a fiery condiment. Other native food crops include tepary beans, several types of squashes, and a fast-growing, drought-resistant variety of corn. Wild plant foods gathered from the desert include seed pods of mesquite trees, wild greens, and cactus fruits, buds, and pads. These native foods can be purchased at the San Xavier Coop Farm and Native Seeds/SEARCH. 

Red and white wines are made and bottled by several wineries near Sonoita, Elgin, and Nogales, where the climate and soils match those of Mediterranean countries. Among the varieties grown in local vineyards is the Mission grape, introduced during the Spanish period.

The region also produces a unique dark honey made from the nectars of mesquite blossoms and native wildflowers. Jellies, syrups, and candies made from cactus fruits are popular with tourists throughout Arizona.  Extensive orchards near Green Valley are the leading source of pecans in Arizona.

Figs, apples, pomegranates, quinces, grapes, and other fruit stocks introduced during the Spanish period continue to be grown in private gardens and orchards throughout the Santa Cruz Valley, and are currently being inventoried in preparation for re-establishing historic orchards and for commercial sale in plant nurseries.

Dried and ground chiles, cumin, oregano, and other Mexican spices are also locally produced and packaged.

Cattle ranching is the major rural land use in the valley. While most ranches raise cattle to ship to feedlots in other states, some local ranches butcher their own beef. Range-fed, natural beef (raised on native forage, and using no hormones or antibiotics) is increasing in economic importance and popularity.

In the Santa Cruz Valley, consumers can taste dishes featuring local ingredients at many restaurants that highlight these on their menus, and a variety of locally produced foods can be purchased at fifteen farmers' markets, eight wineries, five pick-your-own farms, two pick-your-own orchards, four ranches raising grass-fed livestock, and a number of grocery stores and co-ops that specialize in these.