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Place

Los Sombreros

2534 N. Scottsdale Road
Scottsdale, AZ 85257

480-994-1799 | Website

South Scottsdale | Get Directions

Category: Restaurants | Mexican

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  • 1 User review

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Los Sombreros
  • Los Sombreros
  • Los Sombreros
  • Los Sombreros

Courtesy of Los Sombreros

 

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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.

  • 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

Back to TopAwards | View the Best Of Website

  • 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... 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... 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... 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... 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... More >

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Back to TopReviews | Write a Review

Phoenix New Times Reviews and News

  • 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 t 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 particu More >

  • Huitlacoche Crepes: Recipe from Los Sombreros

    By Carol Blonder | Fri, July 16, 2010

    ? Yesterday we answered the question: Huitlacoche? Where can I find this stuff in Phoenix and what can I do with it? Follow the jump for a recipe shared by Azucena Tovar from Los Sombreros in More >

  • A Perfect Storm

    A Perfect Storm

    By Carey Sweet | Thu, August 21, 2003

    The sky is rumbling, in that deep, dark voice. Which, in the language of the Valley, means monsoon season has arrived. The thunder is teasing that soon rain will explode on our heads in such big fat drops that we'll be drenched within seconds. We ... More >

User Reviews
1 User review

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  • phoenixnewtimesbestof

    phoenixnewtimesbestof

    | Wed, May 06, 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.

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