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Taberna Mexicana in Scottsdale

The Mar y Tierra at Taberna, filet mignon and grilled shrimp over roasted potatoes and topped with a sea urchin crema.
The Mar y Tierra at Taberna, filet mignon and grilled shrimp over roasted potatoes and topped with a sea urchin crema.
Erica O'Neil

Scottsdale Seville welcomed a new tenant last month, with the opening of Taberna Mexicana. Partners Niel Morgan, Chase Morgan and Chris Harter launched this upscale destination for modern Mexican cuisine in the same location that used to house Roy's. While executive chef Alex Padilla, native of Mexico City and classically trained French chef, was responsible for crafting a menu that celebrates mainland Mexican food with a modern twist. (Opposed to the tacos and tequila that characterizes just-south-of-the-border Sonoran Mexican food.)

More drool-worthy pics after the jump...

Atun ceviche, fresh ahi tuna with guajillo oil, serrano peppers, pepitas and a black pepper puff served on the side.
Atun ceviche, fresh ahi tuna with guajillo oil, serrano peppers, pepitas and a black pepper puff served on the side.
Erica O'Neil
One third of a platter of Tres Picaditas, masa boats topped with braised pork carnitas, cheese, onion and avocado.
One third of a platter of Tres Picaditas, masa boats topped with braised pork carnitas, cheese, onion and avocado.
Erica O'Neil
Camarones al Chile Ajo, shrimp with garlic butter and spicy peppers, served with toasted bread and a bacon pico de gallo.
Camarones al Chile Ajo, shrimp with garlic butter and spicy peppers, served with toasted bread and a bacon pico de gallo.
Erica O'Neil
Sopa de Albondigas, with tender roasted chicken meatballs and spicy tomatillo broth. A layer of white cheese lines the bottom of the bowl like a reverse French onion soup.
Sopa de Albondigas, with tender roasted chicken meatballs and spicy tomatillo broth. A layer of white cheese lines the bottom of the bowl like a reverse French onion soup.
Erica O'Neil
Modern Mexican doesn't mean no tacos. Beer-battered mahi mahi with cabbage slaw.
Modern Mexican doesn't mean no tacos. Beer-battered mahi mahi with cabbage slaw.
Erica O'Neil
The vegetarian Chile Rellano, a roasted poblano stuffed with zucchini, spinach, mushrooms and cheese and smothered in red sauce.
The vegetarian Chile Rellano, a roasted poblano stuffed with zucchini, spinach, mushrooms and cheese and smothered in red sauce.
Erica O'Neil
Pescado del Dia, a fresh halibut filet over roasted potatoes, served with asparagus and garnished with cream sauce. A bright, winter fruit relish of white grapes and pomegranate seeds accompanies the filet.
Pescado del Dia, a fresh halibut filet over roasted potatoes, served with asparagus and garnished with cream sauce. A bright, winter fruit relish of white grapes and pomegranate seeds accompanies the filet.
Erica O'Neil
The Cochinita Pibil, a Yucatan pork stewed long and low in banana leaves, and accompanied by fried plantains, crema and pickled onions.
The Cochinita Pibil, a Yucatan pork stewed long and low in banana leaves, and accompanied by fried plantains, crema and pickled onions.
Erica O'Neil
A trio of sweets. Pan de Tres Leches, "three milk" soaked sponge cake topped with marshmallow spread. Torta de Pan Dulce, a sweet bread pudding with bananas and pineapple. Pastel de Crema de Queso, a cream cheese flavored flan with Kahlua and caramel sauce.
A trio of sweets. Pan de Tres Leches, "three milk" soaked sponge cake topped with marshmallow spread. Torta de Pan Dulce, a sweet bread pudding with bananas and pineapple. Pastel de Crema de Queso, a cream cheese flavored flan with Kahlua and caramel sauce.
Erica O'Neil

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