We asked acclaimed Chef Angelo Sosa to answer the proverbial question, recipes and all!
You may recognize renowned Chef Angelo Sosa from his appearances on several television shows—including three seasons of Bravo’s Top Chef and HBO Max’s Selena + Chef—and now you can enjoy his culinary expertise at his new signature restaurant in Scottsdale, Tía Carmen.
OUR EXPERT | Renowned Chef Angelo Sosa
WHERE YOU’LL FIND HIM | Tía Carmen at the J.W. Marriott Desert Ridge Resort and Spa
THE INSPO | Fresh and Flavorful
DINNER | Tuna Crudo, Corn Coconut Broth and Dill
DRINKS | Spritz
The contemporary Southwestern restaurant celebrates the local landscape, farmers and community of the Southwest, all while also paying tribute to Sosa’s aunt.
“Throughout my life, my Tía Carmen instilled in me a passion and love for cooking, teaching me the impact and the power that food can have when made from a place of pure love,” Chef Sosa says. “The discovery of traveling through the Southwest gave me the opportunity to explore the region through the lens of ranchers, potters, farmers and artisans.”
“I have always had a deep fascination and appreciation for Southwestern food traditions. It has been an honor and privilege to be able to contribute to this beautiful and rich culinary narrative,” he added.
The dinner menu at Tía Carmen is divided into three sections—light + fresh, maize + harina and charcoal + wood + fire, highlighting the flavorful ingredients from the region.
The modern restaurant was designed by Erik Peterson and Maurita Harris from PHX Architecture and Thomas Schoos of Schoos Design.
“We are so honored to work with Shoos Design and Chef Sosa on bringing this new, ICONIC restaurant concept to life,” Peterson says.
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“Throughout my life, my Tía Carmen instilled in me a passion and love for cooking, teaching me the impact and the power that food can have when made from a place of pure love,” Chef Sosa says.
So, what is for dinner and what are we having for drinks?
DINNER | TUNA CRUDO, CORN COCONUT BROTH AND DILL Serves four
Corn Coconut Broth
• 2 tablespoons oil, grapeseed
• 1 tablespoon salt, kosher, diamond crystal
• 4 tablespoons shallot
• 4 tablespoons ginger, peeled, slice thin
• 2 teaspoons serrano chile
• 1/2 cup corn, organic
• 1.25 cups coconut milk
• 3 cups coconut water
• 5/8 cup sugar
• 1 teaspoon. turmeric, powder
• 6 tablespoons lemongrass
• 4 piece kaffir leaf
• 6 tablespoons lime juice, fresh
Heat a medium size pot and add oil, shallots, ginger, serrano chile and lemongrass. Lightly sweat until translucent. Add corn kernels, coconut milk, water, sugar and turmeric and bring to an immediate boil.
Cut heat and add remaining ingredients (except lime juice) making sure lemongrass and kaffir leaf are smashed. Cover with plastic and steep for 20 minutes and strain.
Cool broth completely and then blend on high for approximately one minute.
Remove and chill. If using immediately add lime juice and taste. Adjust seasoning and serve.
• 3 tablespoons chipotle chile
• 1 tablespoon pasilla chile
• 3 tablespoons ancho chile
• 1 tablespoon canella
• 3 tablespoons smoked paprika
• 3 pieces whole clove
• 3 pieces whole allspice
• 2 cups oil, grapeseed
• 3/4 tablespoon salt, kosher, diamond crystal
In a medium sized pot over low flame, lightly toast all ingredients before adding oil and salt.
After five minutes of toasting, add oil and salt and cook on low flame for 20 minutes, making sure to not burn any of the spices. Blend but don’t strain.
• 8 ounces tuna and cut sashimi thin 1/8 inch thick
• 2 tablespoons chile oil
• 4 tablespoons jicama matchsticks
• 2 cups corn broth
• 4 tablespoons baby cilantro
• 4 tablespoons dill
• 2 tablespoons flowers
• Sea salt to taste
Lightly season the tuna slices with kosher salt, rub with chile oil. Place onto a platter and place jicama matchsticks on top of tuna.
Pour corn broth around tuna, but not covering the fish. Garnish with cilantro and dill, flowers, and finish with a light dusting of sea salt.
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DRINK | SPRITZ
• 1 ounce Mommenpop Blood Orange Aperitif Wine
• ½ ounce vodka
• ½ ounce limoncello
• ½ ounce tamarind ponche
• 1/4 ounce Cointreau
• .35 ounce citrus oleo
• Pinch of salt
• 2 dashes of orange bitters
Swizzle mixture briefly with ice and three fresh lemon wheels.
Top with ice, crown with seltzer and garnish with pomegranate seeds, dried fruits and fresh edible flowers.
We hope you’ll try these recipes at home. When you do, please share images and experiences with us @youriconiclife #iconiclifedinnerdrinks.