As seen in the January issue of Phoenix Magazine, as well as Phoenix Cooks cookbook, Duck Carnitas Empanada is one of Chef Matt Carter’s signature recipes. Learn how to make this staple from The Mission restaurants, or just read the recipe and make a reservation to enjoy this dish at the restaurant.
Read MoreEnjoy this bright, flavorful and modern interpretation of almejas al vapor, a traditional Peruvian clam stew.
Read MoreIf you love grilled pork the way Chef Matt Carter does, you’ll want to check out this recipe for brined pork collar with enfrijoladas, charred broccolini and onion
Read MoreChorizo porchetta is a versatile staple of The Mission menu that features pork shoulder and homemade chorizo.
Read MoreThe chiltepin, like me, is a rare native to Arizona, and is one of my favorite chilies. It’s fruity, heat-forward flavor is perfect for the Latin cuisine I create at The Mission restaurants.
Read MoreJoin me and a host of celebrity chefs and mixologists for great food and cocktails at the first-ever Nirvana After Party at Fax Ox restaurant in Scottsdale.
Read MoreGrowing up in the southwest, I’ve always been interested in the cowboy lifestyle—living out on the range, shooting guns and cooking over an open flame—what’s not to love. This pasta is my take on the traditional cowboy pasta that sustained the butteri or Italian cowboys.
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