Our Menus
Tía Carmen's Wood-Fired Menu
Discover Tía Carmen's thoughtfully crafted menu featuring vibrant vegetarian options, making us one of the best vegetarian-friendly restaurants in Phoenix. Chef Angelo Sosa uses wood-fired heirloom vegetables and harvest grains to create Southwest-inspired dishes for diners seeking exceptional restaurants in Phoenix.
Mother's Day Grand Mercado Brunch
169 PER ADULT / 49 PER CHILD AGES 5 TO 12 YEARS
non-alcoholic beverages included in price, tax and 20% service charge is applied to all checks, no discounts apply
Reservations can be made through Open Table. Interested parties may also make reservations by calling
the host stand at 480-293-3636 or by emailing RESERVATIONS TIACARMENPHX.COM.
BRUNCH DISHES
FRUITS + GREENS
fried egg dressing, fennel, radish, manchego cheese
baby radishes, shaved asparagus, strawberries, toasted pistachios, feta, lemon vinaigrette
mixed berries, pineapple, mango, citrus broth
mixed berries, pineapple, mango, citrus broth
black beans, kidney beans, garbanzo beans, sweet bell peppers, corn, citrus vinaigrette
CHARCUTERIE + SPREADS
spanish chorizo, serrano ham, lonzino, linguiça sausage, duck prosciutto, iberico chorizo,
la quercia coppa, fra’mani smoked ham, salame toscano
sliced to order
manchego, valdeon, fiscalini cheese co. bandage wrapped cheddar, bellwether whole milk
ricotta, cypress grove humbolt fog, pecorino pepato rustico, garrotxa
marinated castelvetrano olives, assorted grilled vegetables, pickled onions, pickled
romanesco, peppadew peppers, tomato jam, fig jam, citrus marmalade, queen creek olive mix, chile honey,
honeycomb, whole grain mustard, marcona almonds, fresh figs, grapes
ARTISAN BREADS
herb whipped butter, radish, sea salt butter, tepary bean hummus with salsa macha
southwestern olive spread, ember roasted eggplant dip, smashed pea-edamame hummus, lavosh, grissini
RAW BAR
tía’s cocktail sauce, mignonette,
house hot sauce
shaved red onion, tomatoes, capers, cream cheese, dill, tarragon,
hard boiled eggs
polanco siberian reserve & polanco oscietra grand reserve
SUSHI
spicy tuna, brown crab, vegetable
yellowfin tuna, salmon, shirmp
soy sauce, gluten-free soy sauce, spicy mayo, wasabi, ginger
CARVING STATION
guajillo chile honey mustard, triple citrus hollandaise
thyme beef jus, horseradish cream
bone marrow butter, aged tepary bean mole negro
ancho chile honey
ACTION STATIONS
bacon, ham, chicken sausage, crab, shrimp, peppers, onions, roasted beech mushrooms, spinach, jalapeños,
cheddar, goat cheese, asparagus
crab cake | corn purée, chard lemon
cod | couscous, tomato sofrito
chicken satay | olive ralish
SIDES
pancetta and grilled pineapple
linguiça sausage, bacon, serrano chile, garlic & ginger
lime, lettuce, cilantro
CHILDREN'S MENU
served with broccoli, carrots, and french fries
DESSERTS
chef’s selection of assorted toppings, sauces
AZ citrus muffins, chocolate croissants, raspberry danish
cocoa cheesecake, fresh fruit tartlets, limón ricotta cake, raspberry passionfruit cake, chocolate dulce de leche tart, red velvet cookies, palmiers, assorted macarons, alfajores
vanilla flan, canela chocolate flourless cake, dulcey strawberry verrine, limón meringue verrine
berry opera torte, chocolate mousse cake
warm cinnamon sugar churros, vanilla ice cream, belgian chocolate, salted caramel, raspberry sorbet
Dinner
– Chef Angelo Sosa
SNACKS
oaxacan cheese, serrano chili, smoked butter - veg
chorizo, mexican cheeses, warm tortillas
pomegranate molasses, radish, cotija, lime - gf veg
SMALL PLATES + SALADS
aji amarillo, grilled pineapple, pickles, yam, radish - gf
sesame leaf, pickled onion, serrano chile, thai basil - gf
beef short rib, oaxacan cheese, smoked chile, garlic dipping sauce
grilled romaine, corn, watermelon radish, poblano pepper, toasted pepita - gf veg
citrus vinaigrette, grapefruit, orange, fennel, charred pineapple, mint - gf v
TÍA’S TOSTADAS + TACOS
ají amarillo, charred pineapple, pickled onion, warm tortillas - gf
orange, mexican cola, pineapple, salsa mojo, warm tortillas - gf
MESQUITE GRILLED
queso sauce, aged tepary bean mole negro - veg n
white cheddar grits, chimichurri puree - gf
seasoned with a southwestern spice blend; served with bone marrow butter & tepary bean mole negro - n
seasoned with a southwestern spice blend; served with bone marrow butter & tepary bean mole negro - n
southwestern spice blend, bone marrow butter, aged tepary bean mole negro - n
seasoned with a southwestern spice blend; served with bone marrow butter & tepary bean mole negro - n
LARGER PLATES
chicken thigh, castelvetrano olive, chimayo chile, garlic, turmeric rice - gf
cordycep + cauliflower mushroom, chile de arbol, chimayo chile, epazote, corn - gf v
mojo verde, southwestern chili crunch, chipotle creme - gf veg
chorizo, southwestern spice blend, serrano concha - s
bay leaf, salsa mojo, tomato sofrito, cous cous
yucca puree, pickled onions, cilantro - gf
SIDES
gf
créma, feta, cilantro - gf veg
bone marrow, garlic aioli, manchego - gf
pineapple al pastor, pancetta - gf
DESSERT
We proudly partner with the following local farmers, ranchers and artisans:
Lunch
– Chef Angelo Sosa
SNACKS
LIGHT + BRIGHT + FRESH
TOSTADAS
TORTAS + TIA CARMEN SIGNATURES
DESSERT
AGUAS FRESCAS
OTHER BEVERAGES
We proudly partner with the following local farmers, ranchers and artisans:
Breakfast
– Chef Angelo Sosa
MERCADO
A LA CARTE BEVERAGES
We proudly partner with the following local farmers, ranchers and artisans:
Brunch
As a child, Tía Carmen taught me a passion for cooking and the power food has when made with pure love. At Tía Carmen, we pay homage to the beauty of the Southwest’s stories, land, and farmers through the dining experience. We invite you to celebrate with us. –Chef Angelo Sosa
MERCADO
a variety of our signature dishes including breakfast fried rice, green chile pork, beef birria, tres leches french toast, made to order omelettes, assorted breakfast meats
EL REALCE
citrus poached shrimp, crab claws, tias cocktail sauce, charred leek aioli
seasonal eggs benedict - beef cheek, hollandaise, corn puree, pickled onion, feta cheese, dill, crispy plantains
charred corn & poblano relish, avocado crema
hatch green chile polenta, ancho-lime glaze, chicharrón crumble
DESSERTS
fresh fruit tart, cheese cake, mesquite sable,
raspberry hazelnut cake, cocoa dulce de leche
SPECIALTY LARGE FORMAT BEVERAGES
minimum guest required
st germain, prosecco, bitters, sicilian oranges
choice of: classic ketel one vodka or Tia Reposado mr.black liquor, press coffee espresso, chocolate bitters
A LA CARTE BEVERAGES
We proudly partner with the following local farmers, ranchers, and artisans:
Ramona Farms • Hypha Arizona Mushrooms • Press Coffee • Nelson’s Meat + Fish Arizona Grass Fed Beef • Mount Hope • JW Garden
Dessert
– Chef Angelo Sosa
BITES
COFFEE + TEA
DESSERT WINE
SELECTIONS FROM OUR TEQUILA COLLECTION
We proudly partner with the following local farmers, ranchers and artisans:
Sunset Hour
SNACKS
CHILLED SEAFOOD
SHAREBLES
BEVERAGE
We proudly partner with the following local farmers, ranchers and artisans:
Cocktails, Wine, and Beer
COCKTAILS
tromba blanco tequila, cucumber, aguachile
blanco tequila, yuzu, bergamot, avocado leaf
izo mezcal, st. germaine, mandarin coco lopez, lime juice, lychee foam
mezcal, lime leaf, passionfruit
belvedere vodka, chambord, lemon juice, blackberry mint syrup, ginger beer
gray whale gin, aperol, gooseberry oleo-saccharum, orange bitters
jcb gin, hibiscus, aloe, citrus bubble
del maguey puebla, aperol, lime juice, mango puree, spicy bitters
reposado tequila, mole washed remy vsop cognac, palo santo - contains nuts
prickly pear, hibiscus, maison perrier forever strawberry sparkling
del maguey puebla, aperol, lime juice, mango puree spicy bitters
SPARKLING + ROSÉ
veneto, nv
burgundy NV
champagne NV
champagne NV
champagne NV
oregon 2023
côtes de provence 2022
WHITE
new zealand 2023
friuli 2022
santa barbara 2022
mendocino 2023
napa valley 2021
RED
monterey 2022
santa rita hills 2023
napa valley 2022
arizona 2023
california 2021
napa valley 2022
paso robles 2021
BOTTLES + CANS
blonde
DRAFT BEER
light lager
lager
amber ale
hazy ipa
NON ALCOHOLIC BEER
Kid's Meals
ENTREES
BEVERAGES
DESSERT
We proudly partner with the following local farmers, ranchers and artisans:
Tasting Menu
pan frito | cotija cheese, serrano, honey butter | gf veg
piper-heidsieck cuvée 1785, champagne, nv
tuna crudo | corn coconut broth, smoked chile oil, dill | gf *
dönnhoff “tonschiefer” riesling trocken, nahe, 2021
tía carmen’s chicken guisado | gf
chicken thigh, castelvetrano olive, chimayo chile, garlic, turmeric rice
ember roasted purple yam | queso sauce, aged tepary bean mole negro | veg n
nicolas jay affinités willamette valley, chardonnay, 2020
12oz. new york strip | seasoned with a southwestern spice blend; served with bone marrow butter & aged tepary bean mole negro | n *
grilled asparagus | mole blanco | veg n
heitz cellar, napa valley, cabernet sauvignon, 2017
vanilla flan | tequila caramel, manchego cheese | gf veg
don abraham anejo tequila
$85 five-course dinner | $60 wine pairing
Vegetarian Tasting Menu
pan frito | cotija cheese, serrano, honey butter | gf veg
piper-heidsieck cuvée 1785, champagne, nv
avocado crudo | corn coconut broth, smoked chile oil, dill | gf *
dönnhoff “tonschiefer” riesling trocken, nahe, 2021
ember roasted purple yam | queso sauce, aged tepary bean mole negro | veg n
nicolas jay affinités willamette valley, chardonnay, 2020
mushroom menudo | cordycep & cauliflower mushrooms, chile de arbol, chimayo chile, epazote, corn | gf v
saracina, mendocino, chardonnay, 2019
vanilla flan | tequila caramel, manchego cheese | gf veg
don abraham anejo tequila
$85 five-course dinner | $60 wine pairing