Tucked into the old Rincon Market in the heart of Sam Hughes, the new Sonoran House is rewriting the rules of upscale comfort dining in Tucson.

Known for its cozy café and local goods market, the brand’s second location is something entirely different: a sunup-to-sundown concept that begins each day as a relaxed coffee shop and transforms by late morning into a bar and restaurant serving elevated Sonoran fare.

At the heart of this transformation is Chef Gabriella Alba, and her menu is as dynamic and compelling as the space itself.

The menu she’s created is a love letter to Sonoran ingredients with global curiosity, grounded in approachability and comfort.

“This isn’t a place where you whisper over a white tablecloth,” says Alba. “It’s where you dig into something bold, messy, delicious, and still feel like you’re treating yourself.”

From Cortado to Cocktail

The a.m. hours at Sonoran House Sam Hughes are quiet and intentional. Guests sip espresso beneath the vaulted ceilings, work remotely in sunny corners, and grab Vegan pastries baked fresh daily by local favorite, Houlden’s Rise Above. Then, as the clock strikes 11, the energy shifts. The bar opens, the kitchen comes alive, and Chef Alba’s full menu takes the spotlight.

A Menu with Sonoran Soul

Alba’s food is built to be shared. There’s whipped feta with honey drizzle, bone marrow on charred sourdough, and a varietal tinned fish combo that sings with citrus and spice. The Truffle Fries are already a crowd favorite.

“I wanted this menu to feel like Tucson,” she says. “Something bold and fun whether you’re grabbing a board and wine with friends or settling in solo with a sandwich and a beer.”

“I love boards,” she says. “They invite you to linger. And I’m proud that our sausage and brat selection includes beer mustard and house pickles - all crafted here.”

Another crowd favorite: the Sonoran Shrimp Cocktail, a spicy-sweet tumble of blackened shrimp, avocado, cotija, and cherry tomato that Chef Alba calls “a desert riff on a coastal classic.”

From Bar Bites to Full Plates

The menu is diverse without being overwhelming. You’ll find a juicy Tri-Tip Sandwich layered with house aioli and smoked arugula, a golden Classic Grilled Cheese on thick Japanese Milk Bread with tomato soup, and elegant mains like the Pescado or Carne, where diners choose between chef’s fish or filet, grilled to perfection.

not to mention, The Ahi Sandwich: seared tuna, charred jalapeño aioli, and avocado on toasted sourdough.

Alba’s menu also leans into greens, like the Sonoran salad with bacon, beans, queso fresco, and chipotle ranch. “It’s what a salad should be,” she says. “A full, balanced meal that still tastes great.”

Unpretentious Luxury

Though upscale in execution, the spirit of Sonoran House remains firmly planted in the neighborhood. the Sam Hughes location honors the past while carving a bold new future.

“It’s not fine dining. It’s just damn good food,” Alba says. “If you come in dusty from a hike or in heels for a night out, we’ve got a plate for you.”

Whether you’re starting the day with espresso and a pastry or winding down with charcuterie and a glass of rosé, Sonoran House Sam Hughes offers a new kind of Tucson hospitality: rooted, relaxed, and relentlessly delicious.