Renata’s Hearth, Arizona Biltmore’s celebrated Latin-inspired restaurant, unveiled a new menu that modernizes traditional flavors with an emphasis on smoke and fire. Under the direction of Executive Chef Daniel Weber, the revamped offerings combine bold Latin influences with innovative techniques to create a dining experience that’s both rustic and refined. Chef Weber, known for his mastery of simple and complex dishes, explains that his culinary philosophy has evolved.
“Earlier in my career, one dish might have had 20+ ingredients. I’ve learned the value of simple and direct dishes, and at Renata’s, I want the food we cook to be flavorful, appealing to the eye, and come from the heart,” Weber said. “It’s simple.”
Inspired by the culinary traditions of Mexico and Southwest Hispanic heritage, Weber’s new menu features a balance of smoke, fire, and dynamic ingredients designed to evoke the spirit of Latin America. One dish, the smoked wagyu brisket, is a fusion of Mexican flavors, Spanish techniques, and influences from Central and South America. The brisket is slow-cooked in Renata’s outdoor smoke pit.
Another highlight is Weber’s take on moqueca, a traditional Brazilian seafood stew. Served with Peruvian rice, prawns, and sea bass, the dish adds theatricality. When the lid is lifted, it releases an aromatic cloud that fills the table with enticing smoky fragrances.
Other new menu items include a smoky charred strawberry salad, snow crab claws, lamb barbacoa, yellowtail tiradito, telegas, grilled branzino, and roasted Chilean sea bass. For those looking for something more indulgent, the smoked chicken coxinha delivers a savory bite that perfectly complements the menu’s smoky theme.
“When it comes to Latin cuisine, the abundance of bold and spicy flavors inspire endless culinary creations,” Weber said. “The dishes at Renata’s – new and guest favorites – all combine the elements of fire and smoke. These additions are no exception.”
Craft cocktails by Tara O’Connor – known as the Mezcal Maven – offer a tantalizing array of flavors. Standout drinks like the Smoked El Matador and Spicy Pica Fresa, both made with reposado tequila, continue the theme of bold, smoky flavors in liquid form.
Renata’s Hearth’s new menu is more than just a culinary experience. It’s an invitation to explore the dynamic intersection of Latin traditions and modern, inventive cooking. For more information, visit renatashearth.com.
