Discover Rioja

Omni Scottsdale Daytime Stroll

Experience the wines, food and culture

In 2017, we partnered with Rioja USA to help you Discover Rioja as part of Flavors of the World. Our 2017 series spotlighted Northern Spain’s premier wine making region and shared its undiscovered culture, wine and cuisine with guests through signature food and beverage programming brand-wide. Our culinary team explored every corner of Rioja and took part in the Wines from Rioja educational program to truly immerse themselves in the culture, cuisine and wine to create an authentic experience for you.

Bacon Wrapped Dates


Ibérico Bacon-Wrapped Dates Stuffed with Manchego Cheese


  • 15 Medjool Dates
  • 1 lb Manchego Cheese (cut into blocks)
  • 15 Slices Ibérico Bacon
  • 1/4 cup Vermouth
  • 1 cup Honey


  1. Cut dates open and insert cheese block
  2. Press the dare firmly to secure close
  3. Wrap the stuffed date with bacon slice and secure closed with a toothpick
  4. Preheat oven to 400 degrees
  5. Place wrapped dates into oven and bake for 5–6 minutes, then turn over
  6. Remove from oven when fully cooked (five additional minutes)
  7. Make a glaze by simply mixing the honey and vermouth. Reserve.
  8. Toss the cooked in just enough of the honey-vermouth glaze to coat
  9. Serve five to an order


Bacalao Con Salsa Pil Pil

​Cod with Garlic, Pepper and Olive Oil


  • 6 8 oz. Fresh Cod
  • 6 Garlic Cloves (sliced)
  • 1/2 cup Olive Oil
  • 1 Pinch of Chili Flake
  • 3 cans White Jumbo Asparagus


  1. Sauté the cod over medium-high heat in the olive oil until golden
  2. Flip the fish and reduce the heat to low
  3. While fish is cooking, lightly brown the garlic slices and add a pinch of chili flake in the same pan
  4. Swirl the fish and olive oil to make the sauce. If sauce does not come together, add a splash of water
  5. Plate by placing four halves of white jumbo asparagus on the bottom of the plate
  6. Top with the cod, pan sauce and garnish with parsley

Jamon and Cheese Croquettes

Croquetas Jamón y Manchego

Creamy Ham and Cheese Croquettes

Watch How It's Made


  • 6 Tbsp Unsalted Butter
  • 1/2 cup All-Purpose Flour
  • 1 1/2 cup Whole Milk
  • 5 oz. Ibérico Jamón (sliced and chopped)
  • 5 oz. Manchego Cheese (diced 1/4" cubes)
  • 1/4 tsp Sea Salt
  • See Recipe Card for Bread and Sauce ingredients


  1. Melt butter over medium heat, then add flour and stir for two minutes to make roux
  2. Warm the milk in a separate sauce pan
  3. Add roux to milk and whisk vigorously until smooth
  4. Cook over medium heat for three minutes; add ham and salt. Remove from heat. Once cool, fold manchego into mixture
  5. Portion into 3/4 oz. balls and bread by dredging in order: flour, egg, bread crumb
  6. Fry until golden brown
  7. To make sauce, purée ingredients in blender or food processor and drizzle in the olive oil. Reserve.
  8. Serve with 1 Tbsp sauce

Meat and Cheese Platter

Tabla de Quesos y Embutidos

​Meat and Cheese Board


  • 3/4 oz. Ibérico Jamón
  • 1 oz. Chorizo (sliced)
  • 1 oz. Manchego Cheese
  • 1 oz. Mahon Cheese
  • 1/2 oz. Membrillo
  • 1/2 oz. Marcona Almonds
  • 6 Olives


  1. Arrange meats and cheeses as desired
  2. Garnish with the membrillo, almonds and olives

Pork Tenderloin

Solomillo Ibérico

​Ibérico Pork Tenderloin Wrapped in Bacon with Basque Red Beans 


  • 6 oz. Pork Tenderloin
  • 4 Strips Ibérico Bacon
  • 4 oz. Basque Beans
  • 2 Piparras Peppers
  • See Recipe Card for Bean ingredients


  1. To make the basque red beans, sauté the onions, leeks, carrot and garlic over medium heat
  2. Add the pork ends and brown
  3. Add the bay leaf, salt, thyme and choricero peppers
  4. Cover with the chicken stock and simmer for 2.5 hours
  5. Wrap the pork tenderloin in the bacon and pan sear all around
  6. Transfer to the oven and cook to an internal temperature of 140 degrees
  7. Remove from the pan and allow to rest
  8. To serve place the basque beans in the bottom of the bowl, top with the bacon-wrapped pork
  9. Garnish with the piparras peppers

Culinary Favorites

at Omni Hotels & Resorts


Boston Cream Pie

Indulge in a culinary favorite—the original Boston Cream Pie created at Omni Parker House.

Honey comb

Honey Program

Learn about Omni's obsession with "nature's sweetener" and our honey-infused cocktails.

Nashville Hot Chicken Slider


As a nod to National Hamburger Month, Omni created a menu of exclusive regionally-inspired sliders.