SumoMaya Mexican-Asian Kitchen in Scottsdale, Arizona serves up farm fresh ingredients from across Arizona, blending bold flavors from Latin America with the Far East. While I was familiar with SumoMaya’s lunch and dinner offerings, I was thrilled to discover that the restaurant recently debuted a Bottomless Brunch. This is definitely your place for weekend brunch in Scottsdale.

SumoMaya Brunch is One of Epic Culinary Proportions

Under the direction of Executive Chef Roberto Madrid, SumoMaya developed a bottomless brunch. I received an invitation to try the brunch, which they told me was of “epic culinary proportions.” Now that is quite the promise to live up to!

SumoMaya Brunch is an epic feast. Photo by Debby Wolvos courtesy SumoMaya

The epic brunch is unlimited small plates and desserts plus one entree per guest for $29. You can opt for bottomless Bloody Marys, Margaritas and Mimosas for an addition $10 per guest. I started with a blood orange mimosa, which seemed appropriate for the Latin-influenced setting.

Fresh squeezed orange juice and bottomless mimosas. Photo by Susan Lanier-Graham

I love the lively colors of hot pink and orange with the quirky dining room. It sets a fun mood to start the weekend.

SumoMaya Brunch: Round One

The first round is served family style and includes some delicious foods to start. When the waiter first listed off the foods, I thought we had a choice. Nope. You get everything. The first thing to arrive was the basket of sweet Mexican breads.

Basket of Sweet Mexican Breads. Photo by Susan Lanier-Graham

The first round also included Tres Leches Oatmeal Brûlèe with diced bananas, walnuts and cinnamon sugar.

SumoMaya Tres Leches Oatmeal Brûlèe. Photo by Debby Wolvos courtesy SumoMaya

We then had fresh fruit and yogurt with granola.

Fruit and yogurt at SumoMaya. Photo by Debby Wolvos courtesy SumoMaya

Round one came to an end with a lovely serving of black bean hummus served with plantain chips, roasted garlic chimichurri and culantro.

Black bean hummus with plantain chips. Photo by Susan Lanier-Graham

We took a few minutes to let round one digest and our waiter freshened our drinks, cleared the table and started us along on round two.

SumoMaya Brunch: Round Two

I was already beginning to feel a little full, but it was just the beginning of round two, which is also served up family style. We started out with what turned out to be a delicious surprise—Huevos Revueltos Al Albañil (scrambled eggs, serrano, tomato, onion and cilantro) along with Bread Migas and Chorizo (scrambled eggs, Mexican chorizo, toatsed bread crumbs, aji panca aioli). This was so amazingly flavorful. Both of these options are layers upon layers of flavor. To be egg dishes, they were very complex and flavorful.

Huevos Revueltos Al Albañil and Bread Migas + Chorizo. Photo by Susan Lanier-Graham

Those were followed with a choice of either pomegranate guacamole or , for an extra $4, ribeye guacamole. We opted for the ribeye guacamole and it was delicious. The ribeye was tender and cooked to perfection.

Ribeye Guacamole. Photo by Susan Lanier-Graham

We finished Round Two with a selection of sushi rolls.

Sushi Rolls at SumoMaya. Photo by Debby Wolvos courtesy SumoMaya

SumoMaya Brunch: Entrèe

We had finally arrived at the main course. We took a 20-minute eating rest, sipping mimosas and listening to live music. It was a pleasant way to spend a Saturday morning with the gentle breezes from the patio.

I ordered the tenderloin benedict and it was delicious. A classic benedict with a tasty twist—sliced beef tenderloin, perfectly cooked poached eggs and a crab hollandaise. I could eat this every single weekend. There is an upcharge of $12 for this option, but it was worth every penny.

Tenderloin Benedict. Photo by Susan Lanier-Graham

My husband opted for Wagyu Steak + Eggs, featuring a crisp wonton with coconut miso sauce. It usually comes with poached eggs, but he prefers well-cooked eggs and the chef served it up with scrambled eggs.

Wagyu Steak + Eggs. Photo by Susan Lanier-Graham

SumoMaya Brunch: Desserts

No, we weren’t quite finished. It was time for dessert! I already felt so full, I was certain I would have to be rolled out of the restaurant, and yet I stayed for dessert. And yes, I ate dessert. They were full of flavor, again blending those Asian and Latin culinary traditions in the most unique—and amazing—ways.

Again served family style, we started with what SumoMaya calls Liquid Cheesecake Brûlèe. This is a soft version of the inside of a cheesecake, served with marinated berries.

Liquid Cheesecake Brûlèe. Photo by Susan Lanier-Graham

My favorite, however, were the buñuelos, or cinnamon crisps (deep fried) with sweetened condensed milk and dulce de leche. These are simple and addicting. And I could live on these and the tenderloin benedict. With a mimosa, of course.

Buñuelos. Photo by Susan Lanier-Graham

SumoMaya Brunch: If You Go

The Bottomless Brunch is offered Saturdays and Sundays from 9 a.m. to 3 p.m. For information or to make reservations, call 480.397.9520 or visit www.sumomaya.com. SumoMaya definitely lives up to its promise of offering a weekend brunch of epic culinary proportions.

SumoMayo
6560 N. Scottsdale Road
Scottsdale, AZ
480.397.9520
www.sumomaya.com

Click here to view the full brunch menu.

Note: As is common in the travel industry, the writer was provided with meals for the purpose of review. While it has not influenced this review, the writer believes in full disclosure of all potential conflicts of interest.