Los Sombreros

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2534 N. Scottsdale Road Scottsdale, AZ 85257

480-994-1799

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Phoenix New Times
Recommended
Best Huitlacoche
Award Winner 2011

Cuisine(s): Mexican

Hours: Sun,Tue,Wed,Thu 4pm-9pm, Fri-Sat 4pm-10pm

Price: $$$

Payment Types: All Major Credit Cards, cash
Attire: casual upscale

Features: Smoking, Patio/Sidewalk Dining, Takeout, Private Party, Catering, Banquet Facilities, Wheelchair Accessible, Kid Friendly

Serving: Dinner

Alcohol: Full bar
Reservations: Accepted, Not Necessary

Parking: No Parking

Description

The setting is a cute converted brick home. The cuisine is classy central Mexican, with exotic ingredients like cotija (dry crumbly white cheese), rajas (poblano chile strips), string-style white Oaxacan cheese, pumpkinseed, and cilantro crema. Everything is homemade, like killer guacamole, grilled chicken in mole poblano, sweet-spicy lamb adobo, and pepita-crusted snapper.

2011 | Best <i>Huitlacoche</i>

If we came across blackened, bloated corncobs infected by huitlacoche in the wild, it's doubtful our first instinct would be to put them in our mouth. But to whoever first mustered up the cojones to pop a couple of these nightmarish kernels, we salute you. Los Sombreros follows in these brave footsteps by celebrating the earthy, mushroom-like flavor of these "Mexican truffles." Thin crêpes are filled with sautéed "corn smut," veggies, and queso, then drizzled in crema and... More »
2010 | Best Huitlacoche

When it comes to names, "corn smut" just doesn't do it for us. "Mexican truffle" sounds a whole lot better. Funny, though, that they're the same thing: huitlacoche, a delicacy that's starting to show up on more local menus as people catch on to its earthy, flavorful allure. At Los Sombreros, it gets a sexy spin in the form of crepes. Here, huitlacoche is wrapped in moist, thin pancakes, and smothered in a sauce of blue and goat cheeses, as well as pomegranate sauce. Los Sombreros serves a... More »
2008 | Best Mole

We don't use the word "dreamy" too often, but that's the first description that comes to mind when we think of the mole poblano at Los Sombreros. The first bite makes us feel like we're floating on a cloud, and the last bite gives us a twinge of melancholy, as if we're a little heartbroken to see our meal come to an end. Here, the chocolate-tinged sauce is velvety smooth, with a masterful touch of spice, and it's served over a filling portion of moist, shredded chicken. We're also fond of... More »
2007 | BEST FLAN

It doesn't matter if we feast on a platter of fabulous carne asada, or inhale a whole basket of chips with queso fundido or chunky homemade guacamole -- we always have room for dessert at Los Sombreros, one of the best places in the Valley for gourmet Mexican food. In particular, we're fanatics of the flan, served up in a thick, generous slice. It's almost big enough to share, but we'd never want to, especially since it's paired with Almendrado tequila. What Tequila with dessert Oh,... More »
2005 | BEST ADOBO

Food critics are a nasty lot. They love to scrap, backstabbing each other until the meanest of them stands supreme, like the king of the hill in the children's game of the same name. Of course, our Stephen Lemons is the Blackbeard of Culinary Criticism, always ready to raise the Jolly Roger and let blast a flow of invective at his Lilliputian rivals. Are they ever in agreement on anything Believe it or not, there is perhaps one meal they could all break bread over, and sing the praises of:... More »
2003 | BEST MODERN MEXICANA RESTAURANT

When is something old actually something new When it's old as in authentic, but when it's new to Valley taste buds. And the Mexican food served at Los Sombreros is excitingly new. This isn't the typical gringo ground beef taco with Cheddar cheese, but the regional cuisine of and around Oaxaca. That means some exotica in ingredients, like cotija (dry crumbly white cheese), rajas (poblano chile strips), string-style white Oaxacan cheese, and cilantro crema. That means deep ethnic food, with... More »
2001 | Best Chips And Salsa

Somebody's having fun with the chips at Los Sombreros. While we enjoy the kitchen's traditional crispy chips, fresh and gently salted, we're also presented with clever little nibbles that look like wagon wheels. They're noodles, we're told, the dough thin and fried to a feathery lightness. Either munchie makes a delightful tool for shoveling medium-hot homemade pico de gallo, or a tomatillo salsa that hints of lemon, apple and herbs. If we're feeling fiery, we request the arbol salsa,... More »

Los Sombreros' Hibiscus Enchiladas

By Lauren Saria | Wed, April 4, 2012

This week in Chef Chat we've been chatting with Los Sombreros Chef and Owner Azucena Tovar. Tovar travels to Mexico multiple times a year to keep her finger on the pulse of the vibrant culinary scen... More »
Azucena Tovar of Los Sombreros, Part Two

By Lauren Saria | Tue, April 3, 2012

Yesterday we began our talk with chef and owner of Los Sombreros in Scottsdale Azucena Tovar. An avid traveler who returns to her home country several times a year, Tovar strives to ensure her menu ... More »
Azucena Tovar of Los Sombreros, Part One

By Lauren Saria | Mon, April 2, 2012

Call her a chef if you want. Heck, she probably wouldn't flinch if you called her whatever you like. But if you ask Los Sombreros owner Azucena Tovar what she'd call herself, she would likely say on... More »
Holiday Tamales and Really Old Eggnog in Today's Eater's Digest

By Shannon Armour | Fri, December 17, 2010

Hungry for your early morning serving of food news, with no preservatives or additives?Holiday TamalesThe holidays aren't just for turkey and cookies, it's also tamale season. Making holiday tam... More »
55: Mole Poblano at Los Sombreros

By Michele Laudig | Wed, July 28, 2010

Hungry yet? We're working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella's 100 Favorite Dishes from across the Valley -- in no particula... More »
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phoenixnewtimesbestof | Phoenix, AZ | 315 Reviews

| Wed, May 6, 2009

We don't use the word "dreamy" too often, but that's the first description that comes to mind when we think of the mole poblano at Los Sombreros. The first bite makes us feel like we're floating on a cloud, and the last bite gives us a twinge of melancholy, as if we're a little heartbroken to see our meal come to an end. Here, the chocolate-tinged sauce is velvety smooth, with a masterful touch of spice, and it's served over a filling portion of moist, shredded chicken. We're also fond of the mole verde, served with juicy simmered pork. Whereas the mole poblano is seductive, this mole is sassy as all get out, made with pumpkin seeds and tomatillo. Either way, it's mole so good we almost catch ourselves shouting, "Ol�!" � although admittedly that's after a couple margaritas.

Dinner Menu

Antojitos(Appetizers)

Small $5.95
Large $9.95

Guacamolef

Crab $10.95
Shrimp $10.95
Rajas And Cheese $8.95
Spinach $9.95
Chorizo $9.95

Large

$6.95

Tamales
one green corn and one black bean with epazote and roasted tomato salsa.

$5.95

Quesadilla Mexico city style
(1) chicharron en salsa verde and refried black beans (1) nopales with guajillo sauce (2) hibiscus con salsa verde and crema (1) huitlacoche with goat cheese and chipotle tomato sauce

$9.95

Huitlacoche crepas
(2) served with goat & blue cheese & pomegranate sauce.

$4.95
(2) Sopecitos De Cochinita Pibil $8.95

Cornbread Souffle served with mole sauce

$10.95

Tacos
(3) grilled rib eye steak served with pico de gallo (3) birria goat tacos served with onion, cilantro and guajillo sauce (3) seafood, fish and shrimp

$10.95

Snapper ceviche en sus cuatro jugos
tangerine, oj, lime, grape fruit

$10.95

Crab & mango salad
served with honey-lime vinaigrette.

$8.95

Jicama tostada
mixed greens, shrimp with mango dressing.

$6.95

Tomato salad
oaxaca cheese with cider vinaigrette.

Cup $4.50
Bowl $6.95

Tortilla soup

Cup $4.50
Bowl $6.95
Add A Little Crab For $2.95

Corn or Chicharron chowder

$2.95

Chips & Salsa

Platos Fuertes (Entrees)
Served With Two Choices Of:

$16.95

Chiles rellenos
(2) the traditional filled with two cheeses and corn, in a tomato sauce. (1) chicken in a pork rind cream sauce.

$16.95

Enchiladas
(2) smoked chicken with salsa verde and chipotle crema

$15.50

(2) Crab with roasted tomato chipotle sauce and cilantro crema
(2) hibiscus with salsa verde, crema blanca and refried black beans

$19.95

Enchiladas
(2) crab with roasted tomato chipotle sauce and cilantro crema

$18.95

Mole poblano
shredded chicken in a puebla style mole.

$18.95

Pollo a la parrilla
grilled chicken breast with spinach in a chipotle cream or with tinga poblana sauce.

$18.95

Pork old favorites!
carnitas, roasted pork served with pico de gallo and guacamole puerco en chipotle with tomatillo-chipotle sauce and melted oaxaca cheese puerco en mole verde rice, refried beans or sautèed seasonal vegetables

$19.95

Alcaparrado
pork baby back ribs and chicken stewed in a caper- tomatillo sauce.

$19.95

Pork Shank
marinated and baked in banana leaves, served with coloradito mole sauce.

$20.95

Snapper
grilled in pecan wood with mole de cerveza

$20.95

Mahi- Mahi with chirmol
grilled, from oaxaca.

$20.95

Crepas de mariscos
with fish, shrimp & crab.

$20.95

Chilaquiles de camarones
shrimp and tortillas in salsa verde & melted cheese.

$20.95

Camarones con tequila al ajillo
with bacon and chipotle cream sauce in a garlic/guajillo chunky mix.

$19.95

Lamb adobo
braised lamb shank in a sweet and spicy ancho chile sauce

$19.95

Pato en Mole Nayarit
baked and shredded duck

$21.95

Rib eye

Postre (Desserts)

$5.95

Chocolate Ice Cream
homemade in pastry shell

$5.95

Vanilla Bean Ice Cream
homemade in pastry shell

$6.50

Flan

$8.95

Flan with Almondrado Tequila

$6.50

Mexican Chocolate Cream Pie

$6.50

Tamal de Chocolate

Looking for another city?

Los Sombreros

2534 N. Scottsdale Road Scottsdale, AZ 85257

480-994-1799

Description

2011 | Best <i>Huitlacoche</i>

2010 | Best Huitlacoche

2008 | Best Mole

2007 | BEST FLAN

2005 | BEST ADOBO

2003 | BEST MODERN MEXICANA RESTAURANT

2001 | Best Chips And Salsa

By Lauren Saria | Wed, April 4, 2012

By Lauren Saria | Tue, April 3, 2012

By Lauren Saria | Mon, April 2, 2012

By Shannon Armour | Fri, December 17, 2010

By Michele Laudig | Wed, July 28, 2010

phoenixnewtimesbestof | Phoenix, AZ | 315 Reviews