Taste FOOD FILES
SMALL BUT MIGHTY Share the excitement with tapas for the table
BY ALISON BAILIN BATZ
Solomillo Moruno
Tapas Papas Frita Any list of great tapas in Arizona must begin with Tapas Papas Frita, which has been serving small bites with a slice of history in Scottsdale since 1990. Solomillo means “sirloin” in Spanish, while moruno means “Moor.” This is a fitting name for the popular Andalucian meat shareable plate as the Moors ruled the Andalucia region for nearly 800 years. Served simply without pomp or circumstance, the dish is a beef tenderloin with a red adobe sauce made using peppers, paprika, vinegar and spices. $12. www.tapaspapafrita.com.
Basque Sa’ndwich Bites
Renata’s Hearth The newly opened Renata’s Hearth at Arizona Biltmore, A Waldorf Astoria Resort elevates the childhood comfort classic grilled cheese by tranforming it into a mouthwatering take on a similar sandwich from the Basque region. Here it’s re-imagined with jamon iberico and manchego cheese, both from Spain, as well as truffle oil. Grilled peppers and polenta fries complement the dish, as does a dreamy romesco sauce made with peppers, tomatoes, olive oil and crushed marcona almonds. $15. www.renatashearth.com.
Tostones
Tapas, small and mostly savory dishes meant to be enjoyed as a snack or before a meal among friends and family, first originated in Spain. They were created when King Alfonso X was battling an illness and required small bites of food between sips of wine. Legend has it he requested wine be served with at least a bite of food to one and all, keeping those drinking on empty stomachs from getting sick. Over time, those small bites became more celebratory, and thus, modern tapas were born. As popular as ever, here are a few local interpretations.
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So Scottsdale! August ‘21
The Canal Club While a common staple in Latin American and Caribbean cuisines, tostones are sometimes hard to find locally. The twice-fried and salted slices of plantain, which is a member of the banana family without the distinctive flavor profile, are crispy and satisfying on their own. The Canal Club takes them to another level, however, by pairing them with a bacon-infused black bean puree dipping sauce topped with pico de gallo and cotija cheese crumbles. $12. www.thecanalclubaz.com.
Ceviche
CRUjiente Tacos This classic Latin dish was first developed in Peru, but quickly gained popularity in Mexico, especially in beachside towns with access to fresh fish. The modern taqueria imports fresh white fish weekly for its zesty take on the traditional preparation. The fish is cubed and paired with shrimp. Together, they are marinated in a tart mixture of citrus juices – primarily with freshly squeezed lime juice. They are then tossed with spicy jalapenos, Fresno peppers, cilantro, and olive oil. $12. www.crutacos.com.
