La Riqueza de las Especias Latinas: How Spices Define Our Dishes
By Chef Roberto Madrid
The spices of Latin cuisine are like the rhythm in a song—they give life and depth to every dish. Growing up in Mexico, I was surrounded by the warm, earthy aromas of comino (cumin), the heat of chiles, and the fresh pop of cilantro. At Costa by Madrid, I’ve taken these timeless flavors and infused them with a modern twist, bringing the soul of Latin cuisine to Sedona.
In Mexican cooking, the smoky complexity of adobo and the fiery punch of guajillo chiles are central to creating the depth of flavor in dishes like our Chicken Tinga Empanadas. In Argentina, chimichurri—a blend of parsley, garlic, and vinegar—is the quintessential sauce for grilled meats, and it’s the heart of our Beef Tenderloin "Churrasco Style".
At Costa by Madrid, we don't just use spices to flavor our dishes; we use them to tell a story. For example, our Chicharron de Camaron pairs the vibrant heat of Rocoto peppers with crispy shrimp, a dish that transports you to the bustling streets of Peru. My goal is always to balance tradition with innovation, offering our guests a true taste of Latin culture while embracing modern culinary techniques.