Tía Carmen - Phoenix

It was rather chilly. Most people, ourselves included, kept their coats on all night.

Overall, the food quality is very good. I appreciate the Farm to Table concept and the emphasis on wholesome, healthy, and freshly made dishes. The presentation is absolutely stunning, adorned with edible flowers and microgreens that elevate many of the plates. For appetizers, we ordered the potato leek soup, spinach soup, and mushroom menudo. They were well prepared, although a bit too spicy for my taste. The whole roasted trout was delicious—perfectly cooked and beautifully presented. The roasted yam was also very good; however, the yucca brulé was overly rich with cream and cheese mixed in. There was so much cheese that it overshadowed the taste of the yucca, which was disappointing. I would have preferred if the cheese sauce had been drizzled over the top of the mashed yucca rather than mixed in, as it felt like we were just eating a thick cheese sauce. Unfortunately, the buñuelo for dessert was a letdown—it turned out to be a small, dry churro instead of a true buñuelo. Nevertheless, it's still likely the best restaurant in Phoenix or Scottsdale.

I absolutely adore this restaurant, and the staff are wonderful!

They have a great menu with very delicious food. The appetizers were our favorite. Service was on point and the ambiance was beautiful. We sat outside which I thought would be too cold but the fireplaces and heaters did the job. I look forward to eating here again, there are more dishes I’d love to try.

This was our second time dining at Tia Carmen. The menu is really good and our orders were well executed. Service did not meet the expectations I have when dining at a resort fine dining restaurant. Nothing was bad but the wait staff seemed inexperienced and not very attentive. I hope they can improve service because the restaurant and resort is a great place to spend an evening.