A Taste of SumoMaya

SumoMaya calamari
One of the Valley’s most anticipated new restaurants is now open for business. Last month, SumoMaya Mexican Asian Kitchen opened its doors in Scottsdale. SumoMaya is brought to us by Valley restaurateur, German Osio, and “Top Chef Masters” star, chef Herb Wilson. The restaurant features an Asian-Mexican fusion menu in a super-modern space accented with a 24-foot-tall hand-carved tree, a freestanding bar, an open kitchen and an indoor/outdoor patio experience.
As impressive as its looks are, the menu makes just as good of an impression. To start, one of SumoMaya’s amazing hand-crafted cocktails is in order. The Green Magic Mojito is a sweet, frothy concoction of coconut rum, coconut puree, green magic horchata, mint and nigori. The tropical result is the ultimate summer sip. A great way to kick off the meal is with a light ceviche dish. The tuna and hamachi (the most-ordered menu item) ceviche dishes were table favorites–and beautifully presented. The tuna ceviche is served in a coconut on ice and presented alongside crispy plantains. As delicious as the tuna is, the hamachi is the real star of the ceviche menu. Drizzled in indulgent truffle oil, each piece of hamachi just melts in your mouth. Even those who are squeamish about raw fish should give these ceviches a try.
SumoMaya interior
SumoMaya’s guacamole offerings include traditional or kicked-up options. The pomegranate and dried fruit variety gives great texture, crunch and sweetness (be sure to ask for a few more tortillas to scoop up every last bit). Though you’ll find calamari on nearly every menu, SumoMaya’s crispy calamari is a great departure from the usual tartar-sauce-dipping variety. The dish is lightly coated in a sweet chili sauce that mighty tasty. To wake up the taste buds, try the shisito peppers. The sometimes-spicy peppers are coated in a sweet, silky soy caramel, making it impossible to stop eating them until the plate is clean.
The sushi selection is quite varied and appeals to every level of sushi lover–simple and traditional to more unique and ingredient-packed. The Maya Roll features fresh tuna and is coated with crisped rice, resulting in a welcome crunch. The wasabi aioli that tops each roll packs some subtle spice. The “real” California roll sets itself apart from usual Cali rolls because it features plenty of 100 percent, quality blue crab.
Mexican and Asian influences really come together is the delicious pad Thai Al Pastor while the braised pork belly is melt-in-your-mouth good. Between the decadent butterscotch miso and the silky smooth cauliflower-green apple puree, the pork belly plate has a lot of flavor. The only downer from the wood-burning grill was the half lobster and crab dynamite, as it was too salty and little burnt.
Dessert time calls for a hot skillet of chocolate bread pudding (if you’re looking for something hearty and a little more indulgent) and a variety of mochi in cooling flavors like mandarin and green tea (something light and refreshing).
SumoMaya recently opened for brunch and lunch, in addition to dinner. www.sumomaya.com.

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