Paul Goldschmidt’s Favorite Restaurant, The Mission

We love watching sports at our house and the Arizona Diamondbacks are definitely one of our favorite teams. So, when we found out that Paul Goldschmidt’s favorite restaurant, The Mission was located near us we knew that we had to give it a try!

The Mission has two locations, one at Kierland Commons in north Scottsdale and another location in old town Scottsdale. The Kierland Commons location is closest to us so that’s where we made a reservation. I highly recommend making a reservation on their website because they definitely get busy.

The menu at the Mission can be described as modern Latin cuisine. Everything on the menu sounds drool worthy and Chef Matt Carter takes traditional dishes and adds amazing flavor and sophistication to something as simple as a taco!

We started out with the table side guacamole, chips and salsa. The guacamole was a huge portion that would have fed 5-6 people. Our family of 4 had plenty left over to take home. We loved the fresh housemade chips and the salsa had a smokey flavor with just a little kick to it.

Since it was our first visit, our waiter brought out a sample of the grilled street corn. Fresh corn removed from the cob with butter, paprika, cotija and a spicy sauce called ahi rocoto. I wasn’t expecting the spiciness but it complimented the sweetness of the corn perfectly.

The Mission doesn’t have a kids menu but our boys made due and found shrimp anticuchos under the appetizers. My boys love grilled shrimp and the order came with 3 jumbo shrimp flavored with ahi panca, oregano, soy and black pepper.

I ordered the Tecate skirt steak tacos to share with my youngest. Since we were sharing, for an additional charge, additional tacos can be added to the three that come with a traditional order. The steak for the tacos had a hint of smoke along with morita salsa, avocado, lima, cilantro and cotija. The fresh corn tortillas were a pleasant surprise as well!

My husband had the creekside filet that is cooked over pecan and mesquite and served with poblano grits, beer onions, Oaxacan papilla glaze and haricot vert. The steak was cooked to his specifications and he ate every bite. Can you believe he didn’t even let me try a bite?

We were so full that we had to turn down dessert. Next time we go back, and there will be a next time, we will most assuredly be saving room for dessert!