A feast for the senses awaits dinner guests as they walk through the elegant doors of Ofrenda, the latest restaurant concept from the creative minds behind the landmark Taco Guild in Phoenix.

Just opened, Ofrenda’s architecture and design features custom artisan-crafted décor, combined with modern touches for an aura reminiscent of luxurious villas in Mexico. Great attention was put into every detail from the commissioning of hand-kilned stoneware in Mexico to incorporating a harmony of traditional textiles and textures.

Ofrenda, translated from Spanish means offering, and is often used today to describe altars of remembrance. This new restaurant aims to offer its guests an experience of food and atmosphere that will be remembered.

The Cave Creek establishment has one of the most extensive spirits and wine lists in Arizona along with a fresh, bold, and decadent Latin-influenced menu. Guests sit on serape-upholstered seats at hand-crafted rosewood tables while eating from handmade bowls and plates that celebrate artisans and craftsmanship.

Michael Stone, owner of Taco Guild, and Carlos Marquez launched the new concept in the location previously leased by Marquez’s Indigo Crow. The two have been itching to get together and formalize a partnership for quite some time. SVC Restaurant Group is the developer for the project.

“After several conversations we came to a decision,” Stone says. “Both Carlos and I experienced some recent tragic losses in our lives, and then the pandemic. We decided to change the concept to something more meaningful; something that reflects our intent and feeling for the brands we create. Like all our restaurants, we want the atmosphere, the food, and the design to all tell a story.”

The name for Ofrenda comes from tradition rooted in Aztecan culture nearly 3,000 years ago when families created altars to honor the eternal souls of loved ones. It originated as a mixture of pagan Aztecan practices and Christianity when Spanish explorers traveled from Europe to Central America. In the Southwest, the observance takes place Nov. 1 and is celebrated in modern times as Día des Muertos, or Day of the Dead.

A focal point of the restaurant is an ofrenda that guests see as they enter. An intricately designed metal marigold is the cornerstone of the altar, which also includes candles and photos. The restaurant is about 6,500 square feet and seats 300 guests. A wrap-around patio gives guests plenty of dining options.

The menu features salads and appetizers ($10-$20) such as Pork Empanada (roasted pork, wild onion mole, peas, and radish) and a Carbon Board (pepita hummus, carbon-grilled vegetables, fried hominy, guacamole and fresh tortillas). Ofrenda’s delicious tacos includes: Carne Asada, Lobster, Duck and Soft-Shelled Crab. Entrees, which will start at $25, include: Tomahawk (bone-in ribeye, cumin honey roasted carrots, frite street fries, escabeche, and charred onion butter); Huarache Nopales (grilled nopales, fried blue corn masa, black beans, vegan cheese, pea tendrils, and huitlacoche); and Carne (house-marinated sirloin steak, black bean puree, ash-roasted papas, and rojo).

Ofrenda also features a vast selection of agave spirits in its extensive Agave Library, Mexican wines, a wide variety of draft beers, and cocktails such as the Marigold (gin, strawberry, pineapple, aperol, lime and serrano).

Stone says the theme for Ofrenda is “a place to taste and remember.”

For more information about Ofrenda, visit theofrenda.com.