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Tucked into the
foothills of the Huachuca
Mountains and a stone’s
throw from the border with
Mexico, Sierra Vista, Arizona,
serves up surprising flavors.
Wine grapes have been pressed and are
happily fermenting away in barrels at the two
dozen or so nearby wineries and nearby tasting
rooms are open (and less crowded). Vintners
have time to lean on the counter and share tales
of their grape-growing season. The acidic soil in
Cochise County lends itself handily to big reds,
but several wineries present some whites with
lovely, complex finishes.
Winter in Sierra Vista shifts the year-round
Farmer’s Market fare from melons and ears of
corn to beautiful greenhouse produce, along-
side local honey, nuts, dry beans, organic meats,
salsa, tamales—plenty of choices to fill your bas-
ket.
While many parts of the country are under snow
(or bracing for it), Sierra Vista remains clear of the
32 | Winter 2017 | Food Traveler
white stuff. With day-
time temperatures some-
where between 60 and 70
degrees, sunny days invite out-
door activities, soaring peaks tempt
hikers and mountain bikers, and low-traf-
fic roadways call adventurers. Motorcyclists
and bicyclists ride through the region, enjoying
the expansive views while asphalt rolls under-
neath their tires.
Sierra Vista has earned a reputation for diverse
food offerings, thanks to the global fare from eth-
nic restaurants tucked in business plazas along
the once-modern (but now vintage) Fry Boule-
vard. Offerings include flavors from around the
world, attributed to nearby Fort Huachuca,
whose soldiers returned from overseas with a
hunger for world flavors. Drop into any of the
eateries in jeans and flip-flops for a flavor-
packed meal. Don’t let the unassuming (and
sometimes kitschy) décor fool you into low ex-
pectations. The chefs, immigrants from other
countries, know how to showcase their home-
land favorites. And luckily, reservations aren’t
needed unless you have a big group.