Hot with spicy regional flavors and inspired design, this new restaurant pays homage to the Southwest.
Lamb ragu with mesquite noodles at Tía Carmen PHOTO COURTESY OF JW MARRIOTT PHOENIX DESERT RIDGE RESORT & SPA
Newly opened and bustling from inside JW Marriott Phoenix Desert Ridge Resort & Spa (jwdesertridge.com), Tía Carmen is not just Scottsdale’s hottest new Southwestern restaurant, but “a love story to the region,” according to executive chef Angelo Sosa. Incorporating traditional flavors and techniques, Sosa has created a flavorful menu of innovative takes on regional cuisine. From the food to the design, this new eatery is thoughtful to its core.
“Every part of the restaurant’s identity pays homage to the Southwest,” says Sosa, honoring local farmers and ranchers. This devotion can be tasted in heartfelt and well-seasoned dishes including the quickly emerging fan-favorite mesquite charred Japanese purple yams served with rich cheese sauce and mole negro. Sosa spent time in Oaxaca, Mexico, learning from the “mole goddess.” Incorporating Southwestern spirit, Sosa now serves his own rendition made with tepary beans that are native to the region and harvested from Ramona Farms on the Pima reservation.
Cocktails also take part in the Southwestern spirit PHOTO COURTESY OF JW MARRIOTT PHOENIX DESERT RIDGE RESORT & SPA
The decor, too, is steeped in sentiment. “When you first enter, you’re greeted by a plaster-finished rotunda that echoes back the vision of the layered mountains that we created over millions of years,” explains Tía Carmen’s designer, Thomas Schoos of Los Angeles-based design firm Schoos Design. Venture farther and find interior design inspired by old adobe buildings that are a trademark of the Southwest, including a spice mural made with cumin, smoked paprika and chimayo chile. Through decor, Schoos has created a soothing atmosphere reminiscent of the natural beauty of the desert to accompany Sosa’s culinary pursuits. Guests are also welcome to experience a beautiful patio for inspired outdoor dining, surrounded by native plants and eclectic furnishings.
Executive chef Angelo Sosa PHOTO COURTESY OF JW MARRIOTT PHOENIX DESERT RIDGE RESORT & SPA
This missive to the West has been a long time in the making. Sosa knew he wanted to be a chef from the tender age of 9. Inspired by his Dominican aunt, lovingly called Tía Carmen, Sosa came to associate cooking with love and charisma. Now, with Tía Carmen, the restaurant, he pays tribute to the one who ignited his love for food in addition to local ranchers and artisans. “My Tía Carmen taught me that through cooking you are able to express love, so I can feel her aura in the kitchen,” Sosa describes. “I want the guests to feel as if Tía is in the back cooking.”
Wagyu tri tip kebab. PHOTO COURTESY OF JW MARRIOTT PHOENIX DESERT RIDGE RESORT & SPA
FEATURED DISH “One of the most beautiful dishes on the menu is our wagyu tri tip kebab. It exemplifies the mesquite and fire of the Southwest. As you are coming into the space, you immediately are thrown into the fire of the magnificent Santa Maria grill that we cook these awesome kebabs on. The wagyu is spiced with the chimayo chile, paprika and turmeric, then grilled on the mesquite and then served on a sesame leaf with papalo, epazote, Thai basil, cilantro and chile. You eat the dish by wrapping the wagyu in the leaf and eating it like a taco to taste the flavors that come to life in a seductive manner.” –Angelo Sosa, Executive Chef
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