At Terra Cotta we call what we serve "Innovative Regional Flavors." This phrase has been a part of our restaurant philosophy and our concept from the day in 1986 when we decided to open a restaurant. I was amazed that I was not aware of a single restaurant in Arizona that I would define as southwestern. There were Mexican restaurants galore, mostly of the Tex-Mex variety (tacos, enchiladas), and plenty of cowboy style "western" steak houses (you know, the kind that cut your tie off if you make the mistake of overdressing). There were a few restaurants that were serving "Nouvelle American Cuisine" that now have moved in the direction of southwestern cuisine. But there was nothing that matched the image of innovative southwestern cuisine that I was carrying around in my head. There was a gap to be filled and I was ready to fill it.

What image of innovative regional flavor did I want to accomplish at Terra Cotta?

First, it would be based on the fundamental ingredients native to the American Southwest and northern Mexico - chiles, corn, tomatoes, squash, and beans. Second, it would reach deeper into Mexico, especially to the Yucatan, central Mexico, and Oaxaca, where the sauces are more robust, complex, and balanced. Third, it would combine classical French contemporary cooking techniques and presentation styles with an emphasis on absolutely fresh ingredients.