{"id":28678,"date":"2025-02-24T08:17:56","date_gmt":"2025-02-24T15:17:56","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=28678"},"modified":"2025-02-24T08:17:58","modified_gmt":"2025-02-24T15:17:58","slug":"chef-matt-carters-the-mission-announces-new-seasonal-menu","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/chef-matt-carters-the-mission-announces-new-seasonal-menu","title":{"rendered":"Chef Matt Carter&#8217;s The Mission Announces New Seasonal Menu"},"content":{"rendered":"\n<p><a href=\"http:\/\/themissionaz.com\/\">The Mission<\/a>, known for its modern take on authentic, ingredient-driven recipes from Spain, Mexico, and Central and South America, continues to push the boundaries of flavor with its new seasonal offerings. With two Valley locations, The Mission remains popular for anyone craving inventive dishes crafted with high-quality ingredients.<\/p>\n\n\n\n<p>The Mission is led by award-winning Chef Matt Carter, renowned for his dedication to bringing fresh, bold flavors to every dish. Carter and his team take pride in using homemade tortillas, sauces, and salsas prepared daily to ensure each bite is bursting with freshness. The meats are carefully prepared on a plancha or grill, using pecan and mesquite wood to impart a rich, smoky flavor that complements the vibrant Latin ingredients.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081402\/themission_highres-82.jpg\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"1024\"  height=\"683\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-28679 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081402\/themission_highres-82-1024x683.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081402\/themission_highres-82-1024x683.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081402\/themission_highres-82-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081402\/themission_highres-82-768x512.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081402\/themission_highres-82-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081402\/themission_highres-82-800x533.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081402\/themission_highres-82-1160x773.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081402\/themission_highres-82-80x53.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081402\/themission_highres-82.jpg 1500w\" ><\/a><figcaption class=\"wp-element-caption\">Photos courtesy of The Mission<\/figcaption><\/figure>\n\n\n\n<p>\u201cEvery dish is a journey and a celebration of bold flavors with seasonal inspiration,\u201d Carter said. \u201cWe\u2019re excited to bring some creativity to our new menu, from unique tacos like the Rhinestone Cowboy, to shareables, entrees, and cocktails. There\u2019s something for everyone at the table.\u201d<\/p>\n\n\n\n<p>Among the most exciting new additions are the corona chicken thighs, hamachi collar al pastor, and Benton\u2019s ham and burrata, each providing a unique blend of flavors and textures that are sure to satisfy every palate.<\/p>\n\n\n\n<p>The seasonal taco menu introduces a fresh take on a classic favorite, with a new spin on the lobster roll. The Dungeness Crab taco combines charcoal fry bread, cooked in olive oil, topped with crab mixed with jalape\u00f1o, chiffonade parsley, and jalape\u00f1o aioli. Garnished with cilantro and a drizzle of brown butter, this dish is a rich, indulgent experience.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081531\/themission_highres-92.jpg\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"1024\"  height=\"683\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  class=\"wp-image-28680 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081531\/themission_highres-92-1024x683.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081531\/themission_highres-92-1024x683.jpg 1024w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081531\/themission_highres-92-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081531\/themission_highres-92-768x512.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081531\/themission_highres-92-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081531\/themission_highres-92-800x533.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081531\/themission_highres-92-1160x773.jpg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081531\/themission_highres-92-80x53.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2025\/02\/24081531\/themission_highres-92.jpg 1500w\" ><\/a><\/figure>\n\n\n\n<p>Alongside these innovative taco offerings, The Mission has added a few exciting new dishes under its &#8220;A La Parrilla&#8221; section. Guests can now enjoy premium grilled options such as the 10 oz. prime flat iron steak, the succulent Iberico pork pluma, and the flavorful New Bedford scallops.<\/p>\n\n\n\n<p>Every dish on The Mission&#8217;s spring menu is carefully crafted to highlight the best of Latin American cuisine. The menu offers something for everyone, from adventurous foodies to those looking for comforting, bold flavors. For more, visit <a href=\"http:\/\/themissionaz.com\">themissionaz.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"The Mission serves up modern takes on authentic, ingredient-driven, Latin American recipes. \n","protected":false},"author":26,"featured_media":28681,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[2877,4971,10516,12286,14573],"class_list":{"0":"post-28678","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-chef-matt-carter","9":"tag-featured","10":"tag-phoenix-dining","11":"tag-scottsdale-dining","12":"tag-the-mission","13":"cs-entry","14":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO 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