I constantly seek restaurants which serve food that fuels you. It starts with fresh, conscious ingredients and is perfected when prepared with purpose and passion. It is not often you find this combination in a gourmet setting served by a seasoned staff and complemented by an international wine list, but Tía Carmen at the Grand Hyatt Indian Wells has it all. It is officially my new favorite place.
As locals, we rarely visit resort restaurants however, many have the resources to make top talent dreams come true. Such is the case with Top Chef Contestant Angelo Sosa, the heart and soul of Tía Carmen, named after his favorite aunt who inspired his passion and culinary vocation.
Carmen traveled the world sharing her experiences with young Sosa in post cards. They now decorate the walls of Carmocha (“Car-MOO-cha”) as she was called, the neighboring restaurant serving global plates and craft cocktails. Her poetic words display a passion for not only food, but life itself, a trait Sosa and his team pour into their creations.
An evening at Tía Carmen is not just dining out, it is also an experience; a journey for the senses beginning with the warm greeting from knowledgeable servers. They share the story and purpose of Tía Carmen then guide you through the thoughtfully prepared menu.
Chef Sosa cultivated his philosophy from time spent in the industry and personal experience: kindness, impact, wellness and gratitude. “Wellness is everything,” he shared. “We are what we eat not only physically, but mentally and spiritually as well.” He emphasizes food as medicine and is “maniacal” about sourcing ingredients aligned with integrity, thought and care. But ingredients are only the beginning.
“Our food is intentional,” he adds. “It’s thoughtful with stories and I want people to feel the experience of dining with us. We are simply a conduit between the farmers and our guests, and our job is to present it with a unique perspective. I want you to be inspired thereafter and for your body to feel good.” (Yes and yes!)
Their delicate, tasty lettuces come from Country Line Harvest in Thermal. The native tepary beans for their special mole madres (aged for 27 months with the “mother” under lock and key) come from Ramona Farms in Arizona. Hypha Foods forages medicinal mushrooms including cordyceps and maitake served with bucatini pasta in a savory sauce.
“Innovation for me is simplicity,” he says. “Less is more and the ingredient comes first.” Fermentation (“important for gut health”) is prevalent and added sugar minimal. Dates from Aziz Farms are his low glycemic sweetener of choice.
Coming from New York City, he finds the Coachella Valley’s bounty exciting and refreshing. “We really want to showcase the beauty of the people and all the community has to offer.”
My personal favorites include the fluke crudo, delicately prepared and bursting with a unique blend of flavors (lime, pear, banana, cucumber) and the tuna crudo in coconut broth with smoked chili oil. The romaine salad is unlike any other with fennel, pear, Manchego cheese and radish on top of fried egg dressing with sage vinaigrette on top.
The roasted purple yam is a house specialty and the gluten-free pan frito is a special treat drizzled with succulent pine thistle honey. On our most recent trip with friends, I ordered all the sides to share including yucca brulee (Chef’s root vegetable take on mashed potatoes), flame roasted corn and crispy Brussel sprouts—all exceptional. We also shared the Australian Wagyu ribeye and the catch of the day (halibut) to everyone’s delight. The ribeye was honestly the best steak I have ever tasted.
“Food is alchemy,” Sosa concludes. “It is transformative in a multitude of ways and that’s the beauty of what we do.”
If you are looking for quality, feel good food and a fun night out, I encourage you to try Tía Carmen. If you enjoy a personable waiter, request Miguel Gonzales. It will certainly be a night – and meal – to remember.
Tía Carmen at the Grand Hyatt Indian Wells serves breakfast and dinner daily ($$$). Indoor and outdoor dining is offered and valet for restaurant guests is only $5. Reservations are recommended via OpenTable or (760) 340.0488.
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