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Los Sombreros

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Los Sombreros
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2534 N. Scottsdale Road Scottsdale, AZ 85257

480-994-1799 

http://www.lossombreros.com  

1 User review Write A Review
2534 N. Scottsdale Road Scottsdale AZ 85257

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  • Mexican
    Sun, Tue-Thu 4pm-9pm, Fri-Sat 4pm-10pm
    $$$ $$$
    All Major Credit Cards, cash
  • casual upscale
    Banquet Facilities, Catering, Kid Friendly, Patio/Sidewalk Dining, Private Party, Smoking, Takeout, Wheelchair Accessible
    Dinner
    Full bar
  • Accepted, Not Necessary
    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.








Back to TopPhoenix New Times Critic News & Reviews | Write a Review
  • 8 Great Guacamoles in Metro Phoenix

    8 Great Guacamoles in Metro Phoenix

    By Nikki Buchanan | Mon, April 22, 2013

    Some snooty conquistador way back when once noted that in Mexico, avocados and guacamole were "butter for the poor." My, how times have changed! Guacamole -- a literal and linguistic mash-up of the Na... More »

  • Last Night\'s Scottsdale Culinary Event: The Chocolate and Wine \

    Last Night's Scottsdale Culinary Event: The Chocolate and Wine "Experience"

    By Katie Johnson | Thu, April 11, 2013

    It was a fairly sizable turnout at Talking Stick Resort last night for the Chocolate and Wine Experience, the decadent Day 2 of the week-long Scottsdale Culinary Festival. True to title, the event of... More »

  • 12 Favorite Spots to Score Tamales in Greater Phoenix

    12 Favorite Spots to Score Tamales in Greater Phoenix

    By Laura Hahnefeld | Mon, December 10, 2012

    When it comes to the holiday season, living in the Southwest means enjoying the bonus of fresh tamales in addition to the rest of the country's more traditional fare. Whether they are green, red, vege... More »

  • Five Things to Eat and Drink This Weekend

    Five Things to Eat and Drink This Weekend

    By Dominique Chatterjee | Fri, October 05, 2012

    Looking for something to put in your mouth this weekend? We've got you covered. Check out what's on our plate. See also: - La Fonda Restaurant Resurfaces in New Tempe Location: Grand Opening Celebrat... More »

  • Los Sombreros\' Hibiscus Enchiladas

    Los Sombreros' Hibiscus Enchiladas

    By Lauren Saria | Wed, April 04, 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 »

  • Loading More Critics Reviews
Back to Top Phoenix New Times Awards | Visit the Best Of Website

  • 2012 | Best Science Experiment in a Mexican Dish

    All over the world, humans eat some strange stuff, and the Southwest is no exception. Huitacoche, or corn smut, looks a great deal like a piece of corn that's gone bad. But corn smut is a delicacy south of the border and, lately, people have been trying to bring wider recognition to this ancient delicacy.It's a tough sell. The problem is that corn smut is basically a petri dish you can eat. There is no corn smut plant -- this isn't a strange-looking plant with a strange fruit. This is... More »

  • 2011 | Best Huitlacoche

    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 »

Back to TopUser Reviews & Comments | Write a Review
  • phoenixnewtimesbestof
           (0)    (0) Flag

    | Phoenix, AZ | 315 Reviews

    4
    | 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, "Olé!" — although admittedly that's after a couple margaritas.

Back to TopMenu
Dinner Menu
Antojitos(Appetizers)
Large $9.95
Small $5.95
Guacamolef
Chorizo $9.95
Spinach $9.95
Rajas And Cheese $8.95
Shrimp $10.95
Crab $10.95
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.
Bowl $6.95
Cup $4.50
Tortilla soup
Add A Little Crab For $2.95
Bowl $6.95
Cup $4.50
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 sauteed 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

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