Nestled in a vibrant Phoenix neighborhood, this cozy, award-winning joint serves up exquisite Sonoran dishes and craft cocktails that'll make your taste buds dance.
"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
"You’ll find this Grand Avenue spot inside the restored Bragg’s Pie Factory building, but with the exception of the dessert menu, you won’t find many sugary treats. Instead, you’ll get a solid introduction to the different cuisines of the Mexican state of Sonora, which on any given day, might include a list of specials like the lime-cured halibut aguachile or bone-in ribeyes. Reservations open at the start of each month, but you can try your luck at the bar—you might even find an empty seat next to an Arizona Cardinals starter." - Lauren Topor
"Rene Andrades has built an empire in the Valley food scene, thanks in part to his iconic tomahawk steak that has won over the city. While every dish on the menu is outstanding, the tomahawk is a true highlight of Chef Rene’s open flame Sonoran-style cooking, where meat often takes center stage. This hefty bone-in ribeye steak is cooked over a bed of desert mesquite wood, resulting in the most tender and juicy, perfectly-kissed-by-the-grill steak. It’s not cheap, at around $150, but it’s more than worth it. Rene’s tomahawk captures the identity of modern Phoenix and perfectly blends its new and old identities." - Mcconnell Quinn
"You’ll find this Grand Avenue spot inside the restored Bragg’s Pie Factory building, but with the exception of the dessert menu, you won’t find many sugary treats. Instead, you’ll get a solid introduction to the different cuisines of the Mexican state of Sonora, which on any given day, might include a list of specials like the lime-cured halibut aguachile or bone-in ribeyes. Reservations open at the start of each month, but you can try your luck at the bar. You might even find an empty seat next to an Arizona Cardinals starter." - lauren topor
"Phoenix-based chef Rene Andrade of Bacanora has received the James Beard Award for Best Chef: Southwest. Bacanora, which focuses on Sonoran comfort food, opened in 2021." - Missy Frederick
