Who doesn’t love options? Tapas offer a way to get a little bit of everything for those who love variety and don’t want to settle on just one dish. Plus, it’s a great way to share and have far fewer wistful glances at another’s plate.
The origin of tapas comes from Spain, where traditionally a piece of cheese, bread, or meat would be used to cover a drink at a bar. In fact, the word “tapas” means “to cover.” From there the concept spread into small plates, often served with wine. Today, tapas defines most Spanish-influenced small plates with creative nuances throughout. The lineup below moves from jamón to croquetas to lamb birria ravioli, with room for a whole lot more along the way.
Telefèric Barcelona
Staff at the Padrosa family’s Scottsdale Fashion Square restaurant are happy to explain what’s on the table. Start with Pan con Tomate. Chorizo butter adds extra smoky richness to the warm, crisp bread and freshly pureed tomato. The Jamón Ibérico de Bellota brings a nutty sweetness that makes it tempting to reach for another slice before passing the plate.
Crab Croquetas arrive hot and creamy beneath cool tuna sashimi and spicy aioli. Enjoy those while the contrast between filling and topping is at its best. The wine list is largely Spanish, and the attached market stocks some of the same products used in the kitchen. Take a look on the way out and bring a spread of tasty bites home. 7014 E. Camelback Rd., Suite 0561, Scottsdale, telefericbarcelona.com
Mixela
At Mixela, even the ravioli has more than one culinary allegiance. Chef Gian Franco Brugaletta grew up in Venezuela in an Italian family, where he made pasta with his grandmother. Then, Brugaletta furthered that education and attended culinary school in Italy.
His Lamb Birria Ravioli perfectly showcases those skills and familial flavors, bringing Mexican birria with stewed lamb tucked into homemade pasta and finished with lemon cream and cilantro gremolata. To share alongside the pasta, try Miso-Seared Endives with yuzu-marinated tofu and shaved green apple, or Burrata with Date & Peach Chutney, toasted almonds, and mint. It’s impossible to go wrong here.
Co-owner Valentina Huerta takes the same care with the wine, choosing bottles that not only offer a great glass, but also tell a story. Her list explores grapes from less-familiar growing regions, and she keeps in mind how they’ll pair with the food. She recommended tempranillo to cut through the richness of the Seared Mortadella Skewers and a Mandarin Spritz for guests skipping alcohol. 3410 N. 24th St., Phoenix, mixelaphx.com
Pa’La
Executive chef Jason Alford’s wood-fired cooking draws on Mediterranean and Japanese influences at Pa’La, with menus that change according to the ingredients available, and the line up can differ depending on which of the two Phoenix locations you are at.
Start with the anchovies, a staple since the restaurant’s beginnings on 24th Street. Next, dive into Wood-Fired Spanish Piquillo Peppers and the Beef Carpaccio, developed during a collaboration with Uchi and is now served at both spots. Overall, the restaurant recommends four or five dishes for two people to share, though you may crave even more. 132 E. Washington St., Phoenix; and 2107 N. 24th St., Phoenix, palakitchen.com
Dahlia Tapas Tequila & Wine
At this intimate Seventh Street restaurant, chef Audrey Corley leads the Spanish-Mexican fusion menu. For example, Potato Croquettes combine jamón serrano and manchego with brava sauce and crema. Spanish Dates pair Medjool dates with bacon and Spanish chorizo, served with pickled vegetables. Next, the Boquerones, white anchovies served with black lime and piparra peppers.
Where the menu melds a touch of Mexico with Spain, the cocktail list follows the same approach. A Spanish 77 pairs reposado tequila with cava, adding lemon and agave. The wine list also boasts a healthy selection from both countries. 2221 N. 7th St., Phoenix, dahliatapas.com
Prado
At Prado, the decision may be where to look first. The flames in the tapas kitchen or Camelback Mountain beyond the patio. The restaurant at Omni Scottsdale Resort & Spa at Montelucia takes its cues from the proposed founder of the “tapas” concept, Andalusia, in southern Spain, but also draws from Arizona producers.
Prescott’s K4 Ranch supplies the beef for the Albondigas, served with crostini and salmorra sauce. Add Pan de Manchego with quince jam and whipped butter, or try Paletas de Cordero, New Zealand lamb with fig glaze and an arugula salad. The recently introduced Tomàquet Panzanella brings heirloom tomatoes, capers, and aged sherry vinegar into the spread. Round out the tapas with Col de Bruselas, Brussels sprouts served with soft feta and spiced hazelnuts. 4949 E. Lincoln Dr., Paradise Valley, omnihotels.com
Tapas Papa Frita
Dinner picks up the tempo at Tapas Papa Frita, where live flamenco fills Friday and Saturday evenings with guitar and dancing. The shows are great fun, so settle in for dinner at this Old Town Scottsdale waterfront restaurant.
With the Piquillo Con Cangrejo, peppers get filled with crab and smothered in saffron sauce, while Gambas al Pil Pil features shrimp in a garlicky white-wine sauce with guindilla peppers. There are sherry-braised mushrooms and a leek tart, too. Let the kitchen do the choosing with the Best of the Chef tasting menu, which includes several tapas and Valenciana paella. 7114 E. Stetson Dr., Suite 210, Scottsdale, tapaspapafrita.com
