Bacanora

I’d heard that this place was very good - good food, chill vibes, tasty drinks. I was definitely disappointed with portion size and cost. We were a party of 4 and the waitress recommended we get 3-4 appetizers and 2-3 main entrees. That sounded like a lot to me, but after receiving our first appetizer it was obvious why. We order “Aguacate” which was a guacamole dish with some tostadas. The guacamole portion was laughable and covered about half of the plate. For the price, I thought it we’d get a good amount of guacamole and a generous amount of tostadas. The drinks were also $15+ but they were served in the tiniest of glasses. As for the main entree, we shared the 40oz ribeye. It was ok tasting and to me it did not seem like 40oz 🤷🏻‍♀️. The beans were super salty, but the salsas did have a good flavor. Overall, if it’s a special occasion and you have some money to spend, go for it. Otherwise save your money. Not worth it for me.

Phenomenal dining experience that showcased why Bacanora is a must-visit spot in Phoenix. The menu is so smart, you simply cannot fail with any combination of choices. It was tough for our group of 4 to chat at the bar, to be expected at a small, noisy, bustling spot. The flavors and service more than made up for it and we’ll plan accordingly to request a table on a future visit. A few starters + the pollo asado was a perfect spread for our group and we still went home with a pile of delicious leftovers. Plus, weeks later and continuing to reminisce about the spot-on tortillas. Looking forward to a return visit.

Even though my partner and I went overboard with the amount of food we had ordered, we had a very good experience here and I understood why they were so popular, because I could only grab a reservation for 11am since all other times have already been taken. Pretty much as soon as the restaurant opened, it was almost full, since the place was pretty tiny. And it pretty much remained that way on that Sunday. Pretty much every item was a hit, in terms of both quality and amount. The aguacate used a type of chiltepin cheese which was representative of Sonoran culture, and that provided a good spicy flavor to the dish. The cucumber salad was defined by salsa macha, which offered a different kind of spice, along with the vinaigrette that provided a hint of sourness, and then with the queso bits that neutralized the flavor a bit. The carnitas torta was huge in size and very flavorful. The escabeche mayo made all the difference because together with the tender carnitas, it was just juicy and succulent. The birria had an abundant amount of meat, which sometimes could be a hit or miss for consomé in general. I thought it was very appropriate for tortillas offered on the side as a result of the way they made the consomé. My partner had the pulpo con chorizo and had good feedback about it, citing its overall tastiness and how there was an abundant amount, as well as how the eggs and beans were made nicely. Since we sat at the first table next to the door, I sometimes stepped outside to enjoy the sunshine after that nice meal. I also want to mention that our server Loghan was very nice and even offered to customize a mocktail for my partner upon learning about their allergies. It was very nice for my partner and I to finally have some Mexican food since a lot of Mexican spots in our home of Minneapolis were closed at the time.

Get to Bacanora while you still can. Will win a Michelin star soon to match their James Beard award and what is a hard reservation will become impossible. The awards are for good reason, some of the most delicious, original cooking anywhere - all Sonoran ingredients and techniques, including open flame for meat and fish. It’s pricey but not insane. Also, an outstanding bartender who does a fantastic cocktail service.

Finally, a great meal in Phoenix! From the featured cocktail and elote to the prawns and short ribs, every bite was delightful. Thoughtfully crafted, colorful dishes with balanced flavors that let each ingredient shine. Highly recommend for anyone looking to explore beyond the usual menu.