Diners will find a variety of fresh, new Sonoran-inspired dishes this fall on the menu at downtown Phoenix’s Carcara restaurant (submitted photo).

Carcara, located in the Sheraton Phoenix Downtown, is debuting an exciting new menu this fall, curated by Executive Chef John Marchetti. Emphasizing locally-sourced ingredients, the restaurant’s offerings draw inspiration from the rich culinary traditions of the Southwest, particularly Native American and Sonoran cuisines.

This season, breakfast menu highlights include huevos rancheros, featuring two cage-free eggs, crispy tostadas, chorizo, black beans, corn salsa, and avocado crema. Another standout is the brioche French toast, adorned with dulce de leche, spiced hazelnuts, raspberry compote, and whipped cream.

For those visiting during brunch hours, the menu boasts Sonoran tacos filled with Schreiner’s chorizo, scrambled cage-free eggs, queso fresco, pico de gallo, and avocado. Additionally, food enthusiasts can try the espresso bacon jam short rib prime burger, which includes Wisconsin cheddar and a range of toppings, served with house fries.

Lunchtime options introduce the chipotle black bean burger, complemented by peppers, dried tart cherries, and roasted corn. Moreover, the power bowl impresses with its vibrant combination of red rice, rainbow chard, grilled winter squash, and marcona almonds, all drizzled with blood orange garlic vinaigrette.

Dinner at Carcara offers an array of delectable dishes, such as pan-seared halibut served with heirloom carrot puree and Meyer lemon herb butter. Alternatively, the cashew parmesan risotto, enriched with flavors of baby spinach and roasted sweet potatoes, is a must-try for vegetarians.

No meal is complete without dessert. Options like the orange caramelito budino and mesquite chocolate cake provide satisfying finishes to any dining experience at Carcara.

For reservations or more information, guests can call 602-262-2500 or visit the restaurant’s website.