Latin & Southwest Private Chef Menu
Scottsdale & Phoenix
Bold Flavors,
Elevated Tradition
The flavors of Latin America and the American Southwest are among the most vibrant and expressive in the culinary world — built on layers of chili, citrus, smoke, and fresh herb that are unmistakable the moment they hit the air. Chef Anthony Primera's Latin and Southwest private chef menu honors those traditions while elevating them into the fine-dining register. Think slow-braised barbacoa served beneath a silky mole negro that took three days to make, or a Peruvian ceviche that balances heat, acid, and sweetness with millimeter precision.
Living in Scottsdale and Phoenix puts you at the intersection of these traditions. Arizona's proximity to Mexico, its deep indigenous food heritage, and its access to exceptional produce year-round make it the perfect place to explore this cuisine at its highest level. Chef Primera draws from Mexican regional cooking, Peruvian cuisine (considered among the world's most sophisticated), and the ranching traditions of the American Southwest.
From a fully plated tasting menu to a high-end taco and ceviche bar for a larger party, this menu is among our most flexible and crowd-pleasing. Explore our private chef service or book your Latin dinner in Scottsdale or Phoenix today.
A Taste of
What's Possible
Every menu is fully customized — these are examples of courses Chef Primera has crafted for guests.
Bites & Starters
- Peruvian Ceviche Ahi tuna, tiger's milk leche de tigre, aji amarillo, sweet potato, Peruvian corn
- Guacamole Trio Classic, roasted tomatillo-jalapeño, and pomegranate-queso fresco, house chips
- Elote Esquites Fire-roasted street corn, cotija, chipotle aioli, tajín, fresh lime
Soup & Salad
- Sopa de Lima Yucatán-style citrus chicken broth, crispy tortilla strips, avocado, fresh cilantro
- Jícama & Citrus Salad Crisp jícama, blood orange, pepitas, queso fresco, honey-lime vinaigrette
Main
- Mole Negro Braised Short Rib 48-hour beef short rib, house-made Oaxacan mole negro, plantain, black bean purée
- Cochinita Pibil Achiote and citrus-marinated pork shoulder, banana leaf slow-roasted, pickled habanero, tortillas
- Chipotle-Lime Grilled Salmon Sockeye salmon, chipotle-lime glaze, grilled corn salsa, chayote slaw
- Southwest Wagyu Flank American Wagyu, ancho-coffee rub, chimichurri rojo, roasted poblano, crispy yuca
Dessert
- Tres Leches Airy sponge soaked in three milks, whipped crema, seasonal berry compote
- Churro Bites Fresh-fried cinnamon sugar churros, dark chocolate dipping sauce, cajeta caramel
Chef Primera's approach to the Latin and Southwest menu is deeply research-driven. He has studied Oaxacan mole preparation — a sauce with up to 30 individual ingredients — and Peruvian ceviche technique under mentors from both regions. This isn't Tex-Mex elevated with a fancy plating; it's a genuine exploration of one of the world's great culinary traditions, brought to your Scottsdale or Phoenix home with the same rigor Chef Primera applies to French or Japanese cuisine.
A-Prime Dinners serves the full Phoenix metro area. Reserve your Latin and Southwest dinner today or call 480-849-6015 to start planning.
Frequently Asked
Questions
Can Chef Primera make an authentic mole from scratch?
Yes. Mole negro and mole rojo are part of Chef Primera's repertoire. For events where mole is featured, he begins preparation 2 to 3 days in advance to develop the full depth of flavor the sauce requires.
Is this menu good for parties or more casual gatherings?
It works brilliantly for both. The Latin and Southwest menu can be formatted as a formal plated tasting or as an elevated taco-and-ceviche party spread for 10 to 25 guests. Let us know the vibe you're going for.
Can the menu be made gluten-free?
Most dishes on this menu are naturally gluten-free. Corn tortillas replace flour, and the proteins and sauces are typically free of gluten-containing ingredients. Chef Primera will confirm and adjust any items as needed.
Does Chef Primera offer Peruvian cuisine as a standalone menu?
A full Peruvian tasting menu is available as a custom request. Peruvian cuisine — with its Japanese, Spanish, and indigenous influences — is one of Chef Primera's passions. Mention it during your consultation.
How far in advance should I book this menu?
At least 7 days for most events. Mole-based dishes require 10 to 14 days for advance preparation. <a href='/#book' style='color: var(--gold);'>Book now</a> to secure your preferred date.