Costa Modern Latin Cuisine is the seventh restaurant from one of Sedona’s most prominent restaurant groups, Wild Thyme. With white tablecloths and candles, Costa has a decidedly upscale vibe with Latin cuisine to match. Executive Chef Roberto Madrid leads the kitchen and has an impressive background. He cut his culinary chops at top Arizona hotels like The Phoenician Resort & Spa and hails from Northern Mexico. Menu-wise, guests can look forward to a variety of inventive Latin cuisine. We started our meal with the Ceviche Mixto Costa, a colorful, refreshing and light mix of shrimp, ahi tuna, yellowtail, crab, Chilean seabass and cucumber that was all dressed in a spicy green aguachile. Next up, we just had to try the Pollo “Borracho.” Besides the cheeky name, we delighted in devouring the moist and tender Victoria beer marinated chicken that was also served with potatoes and tomato pebre or salsa.
Vegetarian and vegan menu plates abound on the menu. This includes offerings like the Feuille de Brick Squash Quesadilla. A colorful mix of grilled yellow squash, grilled zucchini, loroco flower and sweet potato coulis was smothered in Oaxaca cheese and sandwiched in between a folded tortilla – the veggie-centric dish was both hearty and light. Craft cocktails are of some note. The selection is inspired by classic Latin libations. We appreciated the Caipririhna, a concoction featuring Germana cachaca, muddled lime wedges and raw brown sugar for a sweet finish. For a more tropical feel (a nice option when it’s hot outside), add Chinola Passionfruit liqueur for an extra $3.
For dessert, we opted for the Abrazo Gitano or Gypsy’s Arm. This rolled cake was stuffed with sweet strawberries and toasted almonds for a nice crunch. The decadent cake was complemented by some dulce de leche ice cream – a fitting ending for a fantastic addition to Sedona’s robust dining scene. − A Sedona Foodie
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