Updated: Aug 1, 2022
Food has the power to tell a story. To induce joy, comfort, surprise, and most of all LOVE. It is a connector between people and has the power to transform lives.
Tia Carmen is Chef Angelo Sosa's love story. A man who knew he wanted to be a chef since he was a little boy, inspired by his 'Tia', Carmen. Not only does Chef Sosa have an incredibly palpable energy, but the intention behind everything he does is powerful. His passion for people, storytelling, supporting ethical farming, sourcing local, and most of all his fervor for food...it all comes together at Tia Carmen.
The experience begins the moment you step into the restaurant. Mesquite smoke emanates from the custom designed central kitchen. Handmade serving bowls and plates made by local Christiane Barbato of Blue Door Ceramics evoke the landscape of the southwest. The textures and patterns throughout the artfully designed space reflect the Southwest and its Native Art. Chef Sosa is maniacal about where he sources the food for his restaurant, stating that 'it is all energy.' On the menu, you will find produce and meats from local purveyors such as Top Knot Farms, Ramona Farms, Hypha Arizona Mushrooms, Arizona Grass Fed Beef, Steadfast Farms, Mount Hope, Pinnacle Farms, Sleeping Frog Farms, and Farmer Nate.
Chef Sosa, who has studied under the world's most decorated chefs, such as Alain Ducasse and Jean Gorges Vongerichten, brings his life's pursuit into a space that tells the story of the farmers, the crafters, the ranchers, and the entire community that makes this culinary dream possible.
The flavors of the southwest come to life here, and one dish is more beautiful than the next. From the presentation to the flavors, this is a #bucketlist culinary destination in Scottsdale.
Expect your dining experience to be family-style dining with plates designed to be shared. The highlights were certainly the beautiful presentation of the Seafood platter, the overwhelmingly delicious Tuna Crudo (their best seller for good reason), and the grand finale of the Coconut Flan. A dish that, according to Chef Sosa, 'represents me as a chef.' The flan is made with a tequila reposado caramel, topped with grated Iberico Manchego. A dish that not only embodies innovation, but is 'simple, complex, dynamic, and seductive.' He describes it as a dish that gives one a familiar feeling and transports you to another place with its simply beautiful and dynamic creativity.
On creativity, your visit is not complete without sampling Chef's signature aged mole, made with 60 ingredients, and currently aged at 43 weeks. Pair this with their Remy Martin 1738 Cognac, which TJ Natole (bar manager) claims is one of the most unique items on the menu.
Sea Food Platter featuring Fanny Bay Oysters and Scallop Crudo presented with a liquid nitrogen cloud that envelops your senses.
Tuna Crudo swimming in a corn coconut broth, smoked chile oil, dill with notes of lemon grass
Wagyu Kebabs served on a sesame leaf, topped with pickled onions, serrano chile, and Thai basil.
Avocado Aguachile plated with sesame crumble, Persian cucumbers, and topped with a serrano chile sauce has a verdant presentation, topped with edible flowers.
Lamb Ragu with mesquite noodles, pork, heirloom carrots, and Sichuan peppercorn. The mesquite, according to Bar Manager TJ Natole, is derived from the property's mesquite trees, where the mesquite is crushed up and added to the dish for a unique southwestern flavor.
Squash Blossom Soup with garlic, manchego cheese, ancho chile, and epazote. A beautifully flavorful broth with vivid colors.
Whole mesquite smoked chicken, sourced from Top Knot Farms where their poultry is pasture raised (driving Chef's emphasis on ethically sourced meats) grilled with oregano and an ancho chile honey.
Tía Carmen’s Chicken Guisado with olives, chimayo chile, garlic, and turmeric rice. A dish that Bar Manager, Tj Natole, describes as feeling like being 'hugged on the inside.'
Ember Roasted Purple Yam with queso sauce, 30 week aged tepary bean mole negro with Tepary beans from Ramona Farms.
paired with sides of yucca brûlée combined with manchego and spiced fingerling potatoes with bone marrow, manchego cheese, and garlic aioli.