Tía Carmen - Phoenix

It was quite cold. Most people, including us, kept out coats on the whole night

The quality of the food is very good overall. I appreciate the Farm to Table concept and the very whole, healthy, fresh food that is all made from scratch. Absolutely gorgeous presentation with edible flowers and micro sprouts garnishing many dishes. we ordered the potato leek, spinach soup, and the mushroom menudo for appetizers. They were very well done but a little bit too spicy. The whole roasted trout was delicious and well done and beautifully presented. The Roasted yam was very good too, however, the yucca Brulé was much too heavy with the cream and cheese mixed in. there was so much cheese we could not even taste the yuca unfortunately. I wish the cheese sauce would’ve been drizzled over the top of the mashed yucca instead of mixed in as it felt like we were eating a thick cheese sauce.  The bunuelo for dessert was disappointing, unfortunately , as it was a small dry churro and not a bunuelo. Still probably the best restaurant in phoenix or Scottsdale.

I love this restaurant and the employees are fantastic!

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.