Our Passion for BBQ in Tucson Starts With Hushpuppies

Why does everything on our menu come with a side of Sourblues? 

When my good friend Ruben and I met, we started cooking and making food memories from day one. We immediately started BBQ'ing together. And one of the first things I introduced to our friends was Hushpuppies. You will find Hushpuppies tossed onto your table in heaping baskets at almost every BBQ joint in Eastern North Carolina. They bring them to the table heaped in those plastic baskets by the dozens as a precursor to your meal. Hot and savory, some are a little sweet,  they are deep-fried pillows of cornmeal deliciousness. To us Southerners, hushpuppies are the equivalent of the ubiquitous baskets of chips and salsa baskets that flow so freely here in the Southwest. 
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One day, Ruben asked, Hey, what if we make them with blue corn and add a little sourdough to the mix? For the next year, he perfected our recipe. We fried so many "test hushpuppies!" As we tested them on our friend,  we also talked so many times about maybe opening a BBQ place one day. We wanted to keep it simple, and then, over a beer and perhaps a shot of Jager, it came to us. Let's call our hushpuppies Sour Blues, and how awesome of a name would that be for a BBQ place! When you break open one of our hushpuppies, the inside is a beautiful hue of blue cornmeal and so our concept was born.
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That is why everything on our menu comes with a side of Sourblues! 

The history of hushpuppies is pretty simple. As early settlers headed west, one of their staples was cornmeal. Each night, meals were prepared around the campfires, and as the trail and herding dogs gathered around yipping for food, the cooks would toss them a few pieces of fried corn meal, saying hush now, puppies.