New to the Valley, but well established in Mexico, La Recova is serving up its Argentinian steakhouse fare stateside. Start with sweetbreads char-grilled over mesquite fire and basted with citrus juices. Then try the yellowfin tostaditas, the tuna marinated in sriracha, chopped, and served with soy sauce, guacamole, and black sesame seeds on top of tostadas. With such an expansive menu you may not make it beyond the appetizers, but it’s worth returning to try one of their many steaks. And it would behoove you to save room for dessert, particularly the enchanting corn pudding served with a drizzle of warm honey and nata (unsweetened whipped cream). (5/12)