The Mission has rolled out a new menu that unveils Chef Matt Carter’s unique take on authentic Latin American recipes that are simply unforgettable. Set against a modern and unique aesthetic and coupled with one of the coolest two-story restaurants in the Valley, every dish impresses, from start to finish.
The Mission musts:
- Hit up Guac-tail Hour — daily, 3-5 p.m. — to enjoy chips, salsa, guacamole and a bottle of wine for $20. Fiesta!
- Order The Rhinestone Cowboy Tacos (two per order) with steak tartare, taro, caviar, smoked egg creme, magic mushrooms, leeks, salsa macha, white chocolate and lime. A taste sensation!
- Try the Iberico Pork Pluma with magic mushrooms, quince and ginger mostarda.
But first, cocktails (and mocktails)!
No visit to The Mission would be proper without the inclusion of cocktails. The Saturday Morning Cartoons cocktail was particularly appealing because it screams, “tropical!” The tasty libation includes rum, lime, banana and coconut horchata. We give it bonus points for not being too sweet. I was only sad I couldn’t purchase it by the gallon, because if I could take a bath in this cocktail, I would!
There are also a few selections on the “Zero Proof” portion of the menu for those who love all the flavor, without the alcohol. Choose from The Maiden, featuring pomegranate, ginger, lime and elderberry and Sin Resaca with jasmine tea, guava, lime and orgeat.
If you are only coming in for noshes or a few smaller selections, don’t miss the tableside guacamole with Haas avocado, fresh garlic, jalapeño, red onion, sea salt, lime, tomatoes, EVO, chipotle puree, cilantro, cotija and roasted pepitas.
The incredible staff is engaging and entertaining as they prepare your guacamole just the way you like it. Elevate your experience, literally, by booking your dining experience out on the second-floor patio. Something about a breathtaking Arizona sunset makes everything taste that much better!
Starters, snacks and noshes
There is a lot to love on the starters menu. New selections include Corona Chicken Thighs, Benton’s Ham and Burrata with Oaxacan pasilla, charred tomatillo, herbs, arugula, lime vinaigrette and a hearty seeded blue masa, which imparts a nutty flavor into the appetizer.
The traditional pozole gets a fun Chef Matt Carter twist, with red chile, smoked pork, hominy, avocado, lime and corn tortilla strips. If you love tortilla soup, you’ll love this version. It’s not too mild, it’s not too spicy, it’s just right.
The standout on this menu is the Hamachi Collar Al Pastor. This is one of the best selections of fish I’ve had anywhere in the last decade. This is an unusual cut as it is the “collar” of the young yellowtail fish, with the cut from the clavicle, and behind the gills. The cut might not be instantly recognizable on your plate, but this is the best cut and highly coveted for its exceptional flavor, fat content and texture. The version at The Mission is melt-in-your-mouth heavenly, with achiote, a slightly sweet and tangy pineapple butter, herbs and lime.
Taco ‘bout tasty
An awesome collection of seasonal tacos is now available at The Mission Kierland. First up is the Dungeness Crab taco created in a charcoal frybread with a crab and jalapeño mixture with chiffonade parsley and jalapeño aioli, then garnished with cilantro and a brown butter drizzle. It’s The Mission’s version of a lobster roll with much more flavor.
Other taco varieties include Wagyu Pastrami, Scallop and Pork Belly. Whatever flavor you’re into; The Mission has something for you. My favorite taco was the Rhinestone Cowboy, a unique combination of steak tartare and taro, smoked egg creme, magic mushrooms, leeks salsa macha, white chocolate and lime, topped off with caviar. I’m not sure they could have possibly packed any more flavors into this taco, but it works, and it’s incredibly unique.
The main event
It was tough to press through the expanse of all the new menu items because there was so much to try, and we had to have at least of few bites of each thing. We pressed on, however, determined to leave no culinary stone unturned. We reveled in entrees ranging from the 10 oz. Prime Flat Iron Steak to Dry Pack Scallops highlighted with calabacitas, sweet corn potato, huitlacoche, roasted squash and a zesty tomato coconut salsa.
Our favorite was the Iberico Pork Pluma with magic mushrooms, quince and a ginger mostarda. The combination of related flavors was exceptional and was melt-in-your-mouth perfection. Next time I dine at The Mission Kierland, this is the dish I’ll have.
The fiesta at the end
Desserts at The Mission are just as outstanding as the small plates and entrees. We went the traditional route and had the Espresso Churros kissed with cinnamon and brown sugar. This creative dessert is also served with an Ibarra chocolate milkshake. The milkshake is a prefect “dip” for the churros or a fun dessert drink.
I simply can’t pass up bread pudding, so I went for whatever micro space was left in my stomach and ordered the Pumpkin Bread Pudding, featuring scotch, pomegranate, pepitas and topped with a dollop of Sweet Republic vanilla ice cream.
The Mission Kierland is located in Kierland Commons at Kierland Boulevard and Greenway Parkway in Scottsdale. There is an additional location in Old Town Scottsdale. For more information, visit themissionaz.com/the-mission-kierland.