Our Menus
Chef Sosa's Creations
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.
Dinner
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
– Chef Angelo Sosa
SNACKS
pan frito
14
cotija cheese, serrano, honey butter - gf veg
crispy plantains
14
pepper sofrito - gf v
SMALL PLATES + SALADS
seafood platter
49
gf s
grande seafood platter - MP
gf s
tuna crudo
23
corn coconut broth, smoked chile oil, dill - gf
seafood aguachile
23
white fish, shrimp, cucumber, green grapes, avocado, fried rice paper - gf s
romaine salad
16
fried egg dressing, fennel, radish, manchego cheese - gf veg
strawberry & leafy green salad
16
balsamic strawberry vinaigrette, goat cheese, pumpkin seed - gf veg
tri-tip kebabs
28
sesame leaf, pickled onion, serrano chile, thai basil - gf
beef birria pasta
29
rosemary, burrata, cilantro
lamb ragu
20
mesquite noodles, pork, corn, heirloom carrots, sichuan peppercorn
TOSTADAS
corn tostada
17
elote spice, crema, cheese, cilantro - gf veg
tuna tostada
21
guacamole, smoked chile oil, pickled onion, dill, serrano chile - gf
“taco night” tostada
20
beef & bone marrow, guacamole, yuzu, pickled onion, tomato, cilantro - gf
LARGER PLATES
mushroom menudo
32
cordycep & cauliflower mushrooms, chile de árbol, chimayo chile, epazote, corn - gf v
tía carmen’s chicken guisado
34
chicken thigh, castelvetrano olive, chimayo chile, garlic, turmeric rice - gf
steamed mussels
27
mesquite, chorizo, southwestern spice blend, serrano concha - s
baja striped bass
39
thai basil, mole verde, dried shrimp, almond, pistachio, hoja santa, tomatillo - gf s
MESQUITE GRILLED
ember roasted purple yam
22
queso sauce, aged tepary bean mole negro - v
whole mesquite smoked chicken
56
oregano, ancho chile honey - gf
grilled whole trout
36
parsley & oregano sauce - gf
tía carmen's burger
27
heirloom tomatoes, garlic aioli, hatch chile bacon jam
14 oz. pork rib chop
39
brined & lard cured, mole amarillo, pickled red onions, sea beans - gf
lamb chops
42
cauliflower espuma, charred green beans, mint chimichurri
n
n
12 oz. new york strip
59
seasoned with a southwestern spice blend; served with bone marrow butter & tepary bean mole negro
16 oz. ribeye
72
seasoned with a southwestern spice blend; served with bone marrow butter & tepary bean mole negro
wagyu tomahawk ribeye - MP
seasoned with a southwestern spice blend; served with bone marrow butter & tepary bean mole negro
SIDES
street corn
11
- gf veg
yucca brûlée
11
yucca, créme, garlic, manchego cheese - gf veg
grilled asparagus
13
mole blanco - veg n
native rice
8
turmeric, garlic oil - gf v
spiced fingerling potatoes
16
bone marrow, garlic aioli, manchego cheese - gf
herb roasted mushrooms
12
parsley, garlic, black garlic purée, crispy parsnips - gf
DESSERT
vanilla flan
13
tequila caramel, manchego cheese - gf v
omakase
16
biscochito (veg), queso catalana (gf veg n), guava posette (gf veg), mole choux (veg n)
seasonal ice cream or sorbet
8
- gf v
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 • Hiláli Jewelry
veg vegetarian | v vegan | gf gluten-friendly | s shellfish | n contains nuts
Lunch
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
– Chef Angelo Sosa
SNACKS
pan frito
14
cotija cheese, serrano, honey butter - gf veg
crispy plantains
14
pepper sofrito - gf v
LIGHT + BRIGHT + FRESH
tuna crudo
23
corn coconut broth, smoked chile oil, dill - gf
romaine salad
16
fried egg dressing, fennel, radish, manchego cheese - gf
add chicken breast
8.00
add grilled shrimp
12.00
add crispy white fish
14.00
baby greens salad
15
green olive dressing, fennel, persian cucumber, epazote, pickled onion, corn purée, serrano chile - gf v
add chicken breast
8.00
add grilled shrimp
12.00
add crispy white fish
14.00
TOSTADAS
corn tostada
17
elote spice, crema, cheese, cilantro - gf v
beef cheek tostada
18
braised beef, corn purée, pickled onion, dill, feta cheese - gf
tuna tostada
21
guacamole, smoked chile oil, pickled onion, dill, serrano chile - gf
TORTAS + TIA CARMEN SIGNATURES
fish torta
24
crispy white fish, sweet onion jam, spicy mayo, dill, cilantro, turmeric, hay fries
nopales torta
19
oaxacan cheese, thai basil mayo, pickle, guacamole, heirloom tomato, hay fries - veg
tía carmen's burger
27
american cheese, bone marrow, hatch chile bacon jam, lettuce, tomato, onion, french fries
mushroom menudo
24
cordycep & cauliflower mushroom, chile de arbol, chimayo chile, epazote, corn, lime - gf v
tia carmen's chicken guisado
26
chicken thigh, castelvetrano olive, chimayo chile, garlic, turmeric rice - gf
DESSERT
vanilla flan
13
tequila caramel, manchego cheese - gf veg
tres leches ice cream
7
- gf veg
pan dulce tres leches ice cream sandwich
12
- veg
seasonal sorbet
6
- gf v
seasonal fruit
8
- gf v
AGUAS FRESCAS
hibiscus + thai basil
8
pineapple + sage
8
prickly pear + rosemary
8
OTHER BEVERAGES
prickly pear black iced tea
5
pomegranate green iced tea
5
Mexican Coca-Cola
6
San Pellegrino
12
Acqua Panna
12
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 • Hiláli Jewelry
veg vegetarian | v vegan | gf gluten-friendly | s shellfish | n contains nuts
Breakfast
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
– Chef Angelo Sosa
MERCADO
both mercado experiences include juice, iced tea, artisan hot tea, brewed coffee, and agua frescas
petite mercado
32
a selection of cereals, yogurts, pastries, smoked fish, oatmeal, and fruit
mercado experience
44
a variety of signature dishes including breakfast fried rice, green chile pork, beef birria, tres leches french toast, an omelette action station, and assorted breakfast meats plus all items in the petite mercado
kid's mercado
18
ages 4 - 12
A LA CARTE BEVERAGES
san pellegrino
12
acqua panna still
12
latte
7
espresso
6
cappuccino
7
mimosa
18
bloody mary
15
michelada
12
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 • Hiláli Jewelry
veg vegetarian | v vegan | gf gluten-friendly | s shellfish | n contains nuts
Dessert
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
– Chef Angelo Sosa
BITES
vanilla flan
13
tequila caramel, manchego cheese - gf veg
cocoa pod
13
jivara, coconut, cinnamon
omakase
16
biscochito (veg), queso catalana (gf veg n), guava posette (gf veg), mole choux (veg n)
seasonal ice cream or sorbet
8
- gf v
COFFEE + TEA
art of tea selection
6
latte or cappuccino
7
espresso
6
DESSERT WINE
antoine moueix la fleur renaissance sauternes 375 ml
gl
15
btl
52
sauternes, 2019
far niente, dolce 375 ml
gl
35
btl
120
napa valley, 2014
taylor fladgate 10 year
gl
17
btl
84
port, nv
taylor fladgate 20 year
gl
30
btl
140
port, nv
mana 1751 yamahai tokubetsu junmai muroka genshu sake
gl
19
btl
100
fukui, nv
SELECTIONS FROM OUR TEQUILA COLLECTION
clase azul, reposado
42
don fulano, añejo
23
siete leguas, añejo
32
don abraham, extra añejo
22
reserva de la familia, extra añejo
25
don julio 1942, extra añejo
32
fuenteseca reserva 18 year, extra añejo
71
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 • Hiláli Jewelry
veg vegetarian | v vegan | gf gluten-friendly | s shellfish | n contains nuts
Sunset Hour
Available in the bar & lounge only,
every day, 4pm - 6pm
SNACKS
pan frito
10
cotija cheese, serrano, honey butter - gf veg
crispy plantains
10
pepper sofrito - gf veg
CHILLED SEAFOOD
oysters
3
available by the piece - gf s
ceviche
14
- gf
SHAREBLES
birria quesadilla
12
braised beef, flour tortilla, oaxacan cheese, red onion
southwestern fish taco
14
blue corn tortilla, crispy fish, onion jam, dill - gf
mercado tostada trio
18
beef check tostada, tuna tostada, corn tostada - gf
housemade salsas and chips
12
salsa roja, salsa verde, guacamole - gf v
BEVERAGE
aqua fresca margarita
10
tia's margarita
10
desert sunset
12
draft beer
6
white or red sangria
12
rotating flight of agave spirits
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 • Hiláli Jewelry
veg vegetarian | v vegan | gf gluten-friendly | s shellfish | n contains nuts
Cocktails, Wine, and Beer
Tia Carmen's cocktail program is overseen by Mitchel O. Bushell (formerly of Gwen, Gran Blanco and Accomplice), focusing heavily on local herbs and spices alongside local producers of small and large batched spirits and a broad program of agave spirits. The wine program is overseen by Eduardo Dingler (formerly of Morimoto Restaurant Group) and leans heavily on representation from Mexico's Valle de Guadalupe as well as wines from the West Coast and emerging European producers.
COCKTAILS
evergreen martini
18
botanist gin, douglas fir, olives & onions
5 citrus spritz
17
vodka, blood orange, tamarind, limoncello
arizona adonis
16
amontillado sherry, sweet vermouth, mezcal, prickly pear
hibiscus desert balloon
28
jcb gin, hibiscus, aloe, bubble
yuzu & bergamot paloma
18
blanco tequila, yuzu, bergamot, avocado leaf
century of passion
17
mezcal, lime leaf, passionfruit
aguachile margarita
18
blanco tequila, cucumber, aguachile
pineapple & ginger tahona
17
reposado tequila, pineapple juice, ginger
mesquite gunslinger
22
del bac whiskey, cynar, cacao
mole old fashioned
22
reposado tequila, mole washed remy vsop cognac, palo santo
tall & bubbly - alcohol free
12
prickly pear, hibiscus, sparkling apple
short & spicy - alcohol free
12
aguachile, ginger, pineapple
SPARKLING WINE
café de paris
gl
16
btl
60
france brut NV
adami garbèl
gl
17
btl
64
veneto prosecco NV
jcb nº 69
gl
20
btl
80
burgundy rosé NV
piper-heidsieck 1785
gl
25
btl
100
champagne cuvée NV
perrier-jouët
375 ml
63
champagne brut NV
WHITE WINE
long meadow ranch
gl
16
napa valley sauvignon blanc 2023
guiseppe and luigi
gl
16
friuli pinot grigio 2022
malat crazy creatures
gl
17
btl
60
austria gruner veltliner 2022
tatomer steinhugel
gl
17
btl
65
santa barbara riesling 2022
saracina
gl
16
btl
60
mendocino chardonnay 2023
bouchaine
gl
18
btl
72
napa valley chardonnay 2021
ROSÉ WINE
solena shallow seas
gl
17
oregon rosé 2023
château sainte marguerite symphonie
gl
16
btl
60
côtes de provence rosé 2022
RED WINE
vinum
gl
16
btl
60
monterey pinot noir 2022
tyler
gl
21
btl
80
santa rita hills pinot noir 2022
tres sabores ¿porqué no?
gl
18
btl
72
napa valley red blend 2022
caduceus cellars
gl
60
btl
50
arizona gsm 2023
grounded wine co
gl
16
btl
60
california cabernet sauvignon 2021
matias
gl
20
btl
78
napa valley cabernet sauvignon 2022
daou reserve
gl
25
btl
95
cabernet sauvignon paso robles 2021
DRAFT BEER
throne brewing co gateway
10
blonde ale
throne brewing co west valley
10
amber ale
north coast brewing co. scrimshaw
10
pilsner
mother road brewing co. tower station
10
ipa
modelo especial mexican
10
lager
BOTTLES + CANS
holidaily brewing co. favorite
9
blonde gf
abnormal abnormalweisse
9
hefeweizen
huss brewing co. scottsdale blonde
9
kölsch
belching beaver phantom bride
16 oz
9
ipa
arizona wilderness la ciudad
10
ipa
dark sky brewing co. pit stop
9
lager
almanac brewing co. uva bruja
9
gose ale
abnormal mocha stout
9
oat milk stout
Mother Road Brewing Co. Tower Station
10
ipa
NON ALCOHOLIC BEER
athletic brewing co. upside dawn
9
golden
bravus brewing co.
9
oatmeal dark
bravus brewing co.
9
ipa
Kid's Meals
all kid’s meals include seasonal fruit and choice of beverage
ENTREES
grilled cheese + french fries
18
veg
children’s burger + american cheese + french fries
18
house battered chicken tenders + french fries
18
gf
BEVERAGES
chocolate milk
apple juice
orange juice
bottled soda
lemonade
DESSERT
banana split + whipped cream
7
gf veg
ice cream
6
gf veg
sorbet
5
gf veg
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 • Hiláli Jewelry
veg vegetarian | v vegan | gf gluten-friendly | s shellfish | n contains nuts
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
Valentine's Day Menu
$99 per person
FIRST COURSE
Tuna Crudo
corn coconut broth, smoked chile oil, dill
Avocado Aguachile
cucumber, grape, radish, gooseberry, crispy rice paper
SECOND COURSE
Roasted Beets
mole negro, goat cheese, pepitas, beet juice vinaigrette
Endive Salad
fennel, pomegranate, grilled pineapple, citrus vinaigrette
THIRD COURSE
Prime Filet
mole negro, bone marrow, broccolini, maitake mushrooms
Black Cod
couscous, tomato sofrito, mojo verde
FOURTH COURSE
Strawberries & Cream
vanilla bean bavarois, strawberry creméux, aerated cheese sponge, streusel crunch
Chocolate Trio
coastal Mexican chocolate mousse, white chocolate namelaka, chocolate con leche créma, café cocoa cake
Grand Easter Brunch
Sunday, April 5, 2026
169 PER ADULT / 49 PER CHILD (AGES 5 TO 12 YEARS)
non-alcoholic beverages included in price, tax and 20% auto-gratuity applied to all checks, no discounts apply
Reservations can be made through OpenTable. Interested parties may also make reservations by calling the host stand at (480) 293-3636 or by emailing RESERVATIONS@TIACARMENPHX.COM. A credit card will be required for all reservations, a cancellation fee may apply.
BRUNCH
tres leches french toast
pecanwood smoked bacon
pork sausage links
chicken apple sausage links
OMELET STATION
omelet | bacon, ham, chicken sausage, peppers, onions, mushrooms, spinach, cheddar, goat cheese
organic vital farms eggs
GREENS + FRUITS
citrus & beet salad | bitter greens, mole negro vinaigrette
baby greens salad | radish, shaved asparagus, strawberries, pistachio, feta, lemon, vinaigrette
fresh fruit ceviche | mixed berries, pineapple, mango-citrus broth
kale salad | tri-colored quinoa, cherry tomatoes, pepitas, feta, guajillo chile vinaigrette
DESSERT
tía carmen | vanilla flan, palvarones, turron de cocoa, pan dulce
kembara | matcha tiramisu, cloud cheesecake, dango, lychee milk custard
pastries + pies | carrot cake, coconut gateaux, golden goose eggs, lemon meringue pie, chocolate silk pie, strawberry shortcake, lavender shortbread, easter egg cookies
sugar-free | chocolate layer cake, exotic mousse cake
gelato + sorbet station | vanilla ice cream, belgian chocolate, salted caramel, ube, mango, wild strawberry
CHARCUTERIE + SPREADS
artisan meats | spanish chorizo, mortadella, sopressata, calabrese salami, proscuitto, la quercia coppa jamón ibérico | sliced to order
farm cheeses | manchego, valdeon, fiscalini cheddar, cypress grove humboldt fog, midnight moon
accompaniments | marinated assorted grilled vegetables, pickled onions, peppadew peppers fig jam, citrus marmalade, queen creek olive mix, honeycomb, whole grain mustard, marcona almonds fresh figs, and grapes
CHILDREN'S OFFERINGS
order tableside, served with fruit and french fries
chicken tenders
cheeseburger sliders
mac-n-cheese
CARVING STATION
prime rib of beef | thyme beef jus, horseradish creme
leg of lamb | lamb jus, mint gremolata
berkshire ham | chipotle glaze, pineapple fresno marmalade
king salmon | guajillo chile honey mustard, citrus hollandaise
ARTISAN BREADS
dips + spreads | herb whipped butter, sea salt whipped butter, tepary bean purée with salsa macha, southwestern olive spread, ember roasted eggplant dip
GRILLED MEATS + SEAFOOD
sea scallop | corn purée, elote spiced corn, petite cilantro
wagyu tri-tip kebabs | sesame leaf, pickled onions, serrano chile, thai basil
lamb chop | charred green beans, mint chimichurri
tía carmen’s chicken guisado | chicken thigh, castelvetrano olive, chimayo chile, garlic, turmeric rice
RAW BAR
crab + poached shrimp* | tía’s cocktail sauce, house hot sauce
oysters on the half shell* | pickled onion mignonette
SUSHI
rolls | spicy tuna, brown butter crab, vegetable
nigiri | yellowfin tuna, salmon, shrimp
soy sauce, gluten-free soy sauce, spicy mayo, wasabi, ginger