I'll also come for flan, but not crema catalana. The former was a thick, elegant custard with a craveable, deeply caramelized sauce, while the latter was both overcooked and under-brûléed. Another glass of sangria sounded good at that point.

Chef Joseph Gutierrez brings scrumptious, affordable tapas, great sangria, and a vibrant atmosphere to SouthBridge in Old Town Scottsdale.
Jackie Mercandetti
Chef Joseph Gutierrez brings scrumptious, affordable tapas, great sangria, and a vibrant atmosphere to SouthBridge in Old Town Scottsdale.

Location Info

Map

Tapas Papa Frita

7114 E. Stetson Drive, Ste. 210
Scottsdale, AZ 85251

Category: Restaurant > Spanish

Region: Central Scottsdale

Details

Tapas Papa Frita
7114 East Stetson Drive, #210, Scottsdale
480-699-5004, www.tapaspapafrita.com
Hours: 5 to 11 p.m. Monday through Thursday, 5 p.m. to midnight Friday and Saturday

Txipirones en su tinta: $7
Tortilla de patatas: $4.50
Pincho moruno: $7
Rabo de buey: $8

Related Stories

More About

Still, it was almost entirely hits at Tapas Papa Frita, making this a very promising newcomer. Good thing the dining room is big, because I suspect it'll soon be pretty full.

« Previous Page
 |
 
1
 
2
 
All
 
My Voice Nation Help
3 comments
Harpua12
Harpua12

Michelle what is it with you and the thing about the crust on the bottom of the paella?I have eaten paella in almost every region of Spain and have never had it prepared theway you speak. Maybe just your preference. But to call that style "traditional" would be incorrect. Paella supposedly originated in Valencia, Spain but it is not a requirement tobe crispy on the bottom. I have read three articles you have written about local Paella and just had to speak up this time. Good review and I look forward to eating more Tapas Papa Frita...

Mourinojuan
Mourinojuan

Well my Friend,Paella is a dish from the mediterranean coast of Spain.It can be made with local rice or pasta { FIDEUA' } I'm from the northwest,live there 20+ years and Paella was never in the menu.Anyway, the crust Michelle is looking for comes from overcooking. There most be about 5 million people in Spain that can make Paella and they are all different.It's like cooking turkey for Thanksgiving.I was 21 years old when I eat my first Paella. {it was in NYC} Next time you go to a spanish restaurant in the USA,avoid the bullfigthers and flamenco posters on the walls,red tablecloth and PAELLA. BUEN PROVECHO. Morris.

 
Loading...