Tia Carmen: A Culinary Love Story in Scottsdale
Scottsdale, Ariz. - Tia Carmen, Chef Angelo Sosa's homage to his beloved aunt Carmen, is a restaurant where food transcends sustenance. It's a story told on a plate, a testament to local ingredients, ethical sourcing, and Chef Sosa's passion for his craft.
A Sense of Place:
Walking into Tia Carmen is an immersive experience. The aroma of mesquite smoke fills the air, emanating from the custom-designed open kitchen. Handmade servingware by local artisan Christiane Barbato of Blue Door Ceramics evokes the Southwestern landscape, mirroring the textures and patterns found throughout the artfully designed space.
Sourcing with Intention:
Chef Sosa's dedication to ethical and local sourcing is evident. He believes "it is all energy," and the menu reflects this philosophy with ingredients from purveyors like Top Knot Farms, Ramona Farms, Hypha Arizona Mushrooms, and Arizona Grass Fed Beef.
A Chef's Journey:
Sosa, who honed his skills under culinary giants such as Alain Ducasse and Jean-Georges Vongerichten, brings his experience to bear at Tia Carmen. Here, the focus is on celebrating the farmers, ranchers, and artisans who contribute to the restaurant's success.
Southwestern Symphony:
The menu is a vibrant expression of Southwestern flavors. Dishes are as beautiful to behold as they are delicious, making Tia Carmen a worthy #bucketlist culinary destination in Scottsdale.
Family-Style Feast:
The emphasis here is on shared plates, allowing diners to experience a variety of offerings. Highlights include the stunning Seafood Platter, the ever-popular Tuna Crudo, and the show-stopping Coconut Flan – a dish Chef Sosa describes as "representing me as a chef." This innovative dessert features tequila reposado caramel and grated Iberico Manchego, offering a balance of simplicity, complexity, and elegance.
Signature Specialties:
No visit is complete without sampling Chef Sosa's signature aged mole, a 60-ingredient masterpiece currently aged at 43 weeks. For a perfect pairing, Bar Manager TJ Natole recommends the Remy Martin 1738 Cognac, one of the most unique offerings on the menu.
Shared Plates:
Seafood Platter: Featuring Fanny Bay Oysters and Scallop Crudo presented with a dramatic liquid nitrogen cloud.
Tuna Crudo: Bathed in a corn coconut broth with smoked chile oil and hints of lemongrass.
Wagyu Kebabs: Served on a sesame leaf, topped with pickled onions, serrano chile, and Thai basil.
Avocado Aguachile: A visually stunning dish featuring avocado with a sesame crumble, Persian cucumbers, and a serrano chile sauce, adorned with edible flowers.
Lamb Ragu: Featuring mesquite noodles, pork, heirloom carrots, and Sichuan peppercorns. The mesquite, according to Bar Manager TJ Natole, is sourced from the property's trees and adds a unique Southwestern touch.
Squash Blossom Soup: A vibrant and flavorful broth with garlic, manchego cheese, ancho chile, and epazote.
Main Courses:
Whole Mesquite-Smoked Chicken: Sourced from Top Knot Farms, where poultry is pasture-raised, and grilled with oregano and an ancho chile honey glaze.
Tía Carmen's Chicken Guisado: A comforting dish featuring olives, chimayo chile, garlic, and turmeric rice. Bar Manager TJ Natole describes it as feeling like a warm hug.
Ember-Roasted Purple Yam: Served with queso sauce, 30-week aged tepary bean mole negro made with Ramona Farms tepary beans.
Sides: Yucca brûlée with manchego, spiced fingerling potatoes with bone marrow, manchego cheese, and garlic aioli.
