"Because Arizona borders the Mexican state of Sonora, Phoenicians have long assumed they know what’s what when it comes to Sonoran food. Then René Andrade opened his tiny, hot pink Grand Avenue restaurant and devoted it to all things Sonoran. He chars steak, local chicken, elote and just about everything else on a Santa Maria grill; sources local vegetables for light, beautiful salads; hauls up fiery chiltepins from his family’s ranch; and pours Sonora’s signature spirit — bacanora — in a dramatic, cinnamon-scented presentation of fire and smoke. He demonstrates that Sonoran cooking can be simple yet complex, rustic yet sophisticated, a regional cuisine this city is only beginning to fully appreciate." - Mcconnell Quinn, Chris Malloy, Nikki Buchanan
