Mariposa Latin Inspired Grill in Sedona

Mariposa Latin Inspired Grill is a fine‑dining Latin/South American restaurant in Sedona that’s especially known for its big red‑rock views at sunset and special‑occasion atmosphere.

Location and vibe

• Perched on a hillside along AZ‑89A west of Uptown, the dining room and large patios overlook a wide red‑rock panorama, which many reviewers call some of the best restaurant views in town.
• The space is upscale but lively, with large windows, terrace firepits, big‑scale art, and a dress code that discourages athletic wear, flip‑flops, tank tops, and hiking gear.

Food and drinks

• Menu is Latin‑inspired with influences from Argentina, Chile, Uruguay, Mexico, and Peru—think steaks with chimichurri, ceviche, empanadas, yucca fries, grilled seafood, and creative salads.
• Dishes that come up often in reviews include empanadas, ceviche, yucca fries, skirt steak/vaquero, filet mignon, sea bass, elote, and desserts like prickly‑pear cheesecake, key lime pie, and chocolate “Boca de Muerto.”
• Full bar with Latin‑leaning cocktails (margaritas, mojitos, sangria), curated wine list, and mocktails; drinks are generally praised.

Experience, reservations, and price

• Service is frequently described as friendly and polished, though some guests note occasional slow courses or inconsistent execution on entrées.
• It’s firmly in the “special‑occasion / expensive” category; many diners feel the views justify the price, while some reviews say food can be hit‑or‑miss for the cost.
• Reservations are strongly recommended, particularly for sunset; people often book weeks ahead for prime‑time outdoor tables.

Mariposa’s current online menus show typical Sedona fine‑dining pricing: appetizers mostly mid‑teens to mid‑$20s, mains around $38–$54, and cocktails now about $18.

Sample dinner prices (2026 online menu)

Starters/tapas.

• Handmade empanadas (3): $22.
• Yuca fries: $14 (some third‑party menus still show $12).
• Gaucho plate (chorizo, beans, focaccia): $24.
• Mejillones con chorizo (mussels): $24.
• Jumbo shrimp cocktail: $24.

Salads and soups.

• Chef’s soup of the day, gazpacho: $12.
• Caesar de la Casa: $16.
• Lisa’s Chopped Goddess salad: $20.

Grilled meats (a la carte, sides extra).​

• NY strip 14 oz: $54.
• Filet mignon: mid‑$50s range (menu shows similar pricing tier to NY strip).​
• Cubano skirt steak: $44.​

House specialties / seafood.​

• Pescado Paradiso (fish entrée): $52.
• Scottish ocean trout: $42.
• Pollo Rustico: $38.

Add‑ons for steaks.​

• Mushroom Gorgonzola chipotle sauce: $5.
• Truffle butter: $5.
• Herbed garlic butter: $2.50.
• Cold‑water lobster tail: market price.

Desserts (range).

• Cakes, churros, key lime pie, prickly pear cheesecake, Boca de Muerto torte: generally in the low‑ to mid‑$ teens per dessert (exact prices vary by item and are not all itemized on the website).

Drinks and fees

• Recent TripAdvisor reviews note cocktails are now about $18 each (up from $16 in 2024).​
• Mariposa adds a 3% operations fee to checks; this is stated on the menu and mentioned repeatedly in reviews.​

Because the restaurant warns that online menus may lag slightly behind in‑house pricing, expect small variations; checking the QR/menu at the table will give you the exact current numbers for your visit.

Chef Lisa Dahl is a self‑taught American chef, restaurateur, cookbook author, and philanthropist who is widely credited with pioneering the modern fine‑dining scene in Sedona, Arizona.

• She is executive chef and owner of the Dahl Restaurant Group, which operates multiple Sedona restaurants, including Dahl & Di Luca Ristorante Italiano, Cucina Rustica, Pisa Lisa (two locations), Mariposa Latin Inspired Grill, and Butterfly Burger.
• Over more than 25 years in Sedona, she has become one of the country’s leading female chefs, known for ingredient‑driven Italian and Latin‑inspired cooking and for her mantra, “When you cook with love, you feed the soul.”​
• Dahl previously worked in fashion before moving to Sedona after the death of her son, turning to cooking and restaurant work as a form of healing and reinvention.

Recognition and media

• She has appeared on Food Network’s “Beat Bobby Flay,” Travel Channel’s “Food Paradise,” cooked at the James Beard House, and won several burger competitions.​​
• The Arizona Restaurant Association has honored her as “Top Chef of Arizona” and “Food Pioneer,” and she is frequently profiled in outlets like Forbes and other national food media.

Books and philanthropy

• Dahl has written at least two cookbooks, including the best‑selling “Elixir of Life” and “A Romance with Food – Latin Inspired Cooking,” reflecting her Italian and Latin fusion style.​
• She leads humanitarian work through initiatives such as Project Soup Hope, aimed at addressing hunger, along with related community and garden projects.

The dishes that get the most consistent raves at Mariposa are the empanadas, ceviche, skirt steak, seafood trios, and a couple of standout sides and desserts.

Must‑order starters

• Handmade empanadas (beef or carnitas/mushroom) – Crispy, richly filled, and probably the single most‑praised starter; multiple reviews mention complimentary or ordered empanadas as a highlight.
• Shrimp ceviche – Bright, citrusy, with Peruvian peppers that regulars ask extra of; often called out as a favorite tapa.
• Yuca fries – Frequently recommended in local threads as a “don’t miss” sharable plate.
• Atún Parfait – Sushi‑grade tuna poke with avocado, mango‑chile salsa, chipotle aioli, and shoestring potatoes; singled out as a standout starter in editorial reviews.​

Best mains (meat and seafood)

• Skirt steak / vaquero steak – Repeatedly praised as one of the best steaks on the menu, especially with chimichurri; many diners pick it over pricier cuts.
• Filet mignon – Often described in reviews as “one of the best filets ever,” especially when paired with lobster mashed potatoes or au gratin.
• Pescado Paradiso or sea bass of the day – Sea‑bass preparation with corn, tomatoes, and quinoa pilaf gets strong comments for flavor and doneness.​
• Seafood Lovers Trio / mixed seafood plates – Editorial coverage highlights the trio (lobster tail, scallops, shrimp) as a go‑to if you want variety.​
• Veggie Nirvana stuffed poblano – A photogenic quinoa‑and‑veg stuffed pepper that vegetarian reviewers call worth the wait.​

Sides you should add

• Lobster mashed potatoes – Described as “fabulous,” “10 plus,” and frequently ordered with steak or fish.​
• Au gratin potatoes or triple‑queso poblano mac and cheese – Very rich, heavily praised comfort sides to share.

Desserts and drinks

• Prickly pear cheesecake or prickly pear dessert – One of the most‑photographed and recommended sweets.
• Boca de Muerto chocolate torte – Called a “showstopper” dessert in multiple reviews.
• Key lime pie / birthday key lime – Commonly mentioned as a celebratory dessert.
• Prickly‑pear margarita and mojitos – Among the most‑mentioned cocktails; people note they pair well with the view.