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Informal Mexican restaurant doling out Sonoran specialties & cocktails in colorful digs.
Hours
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | 11 AM–3 PM |
| Monday | 5–10 PM |
| Tuesday | 5–10 PM |
| Wednesday | 5–10 PM |
| Thursday | 5–10 PM |
Address and Contact Information
Address: 1301 Grand Ave #1, Phoenix, AZ 85007
Website: https://www.bacanoraphx.com/
Menu Photos
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Book now at Bacanora in Phoenix, AZ. Explore menu, see photos and read 434 reviews: “Bacanora is an amazing part of the Phoenix food scene.
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… Bacanora is an inspiring experience through and through. 1301 NW Grand Ave Phoenix, AZ 85007 Tip: Reservations for Bacanora go live at 9 AM MST on the …
Reviews
Jay Shen
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.
… morePretty 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.
Ryan Resmer
Don’t miss this place. The food the service and the cute ambiance is unforgettable. I tried so many dishes and everyone was as refined and bold and punchy and flavourful and subtle all mixed in one. All the textures sweetness saltines sour and smoky and umami on every plate was just amazing. Best Mexican food maybe I’ve ever eaten and definitely the best meal I’ve had in a few months.
Don’t miss the short ribs, the mango and scallop salad was the winner for me… Also the octopus the street corn and anything at the skilful grill master is gonna throw over that fire will blow your mind. Highly recommended for a date for a chill night with a friend for a unique dining experience anytime. I would come back here any night of the week… In fact I think I’m looking for a table now for tomorrow lol thank you to the wonderful bartender for the selection of drinks and my first shot of Fernet-Vallet. Definitely bringing a bottle of that home from Trevor’s liquors
… moreDon’t miss the short ribs, the mango and scallop salad was the winner for me… Also the octopus the street corn and anything at the skilful grill master is gonna throw over that fire will blow your mind. Highly recommended for a date for a chill night with a friend for a unique dining experience anytime. I would come back here any night of the week… In fact I think I’m looking for a table now for tomorrow lol thank you to the wonderful bartender for the selection of drinks and my first shot of Fernet-Vallet. Definitely bringing a bottle of that home from Trevor’s liquors
Kevin Dykeman
Bacanora is a quaint and relaxed restaurant serving Mexican food in a way most people have not seen it. They use chiltepin, epazote, and other native ingredients and cook up dishes with a deft hand. The service is good and attentive and so casual that you imagine the staff are just pals that opened a restaurant. And somehow that is a nice thing because you feel relaxed and cozy. It really makes this restaurant special.
The only negative is that the desert feels like an afterthought. Like it is thrown together just because they have to offer it.
If they pulled in a pastry chef that really thought out the dessert this place would be a truly special restaurant
… moreThe only negative is that the desert feels like an afterthought. Like it is thrown together just because they have to offer it.
If they pulled in a pastry chef that really thought out the dessert this place would be a truly special restaurant
Matt Flintrop
My buddy Mike suggested I try Bacanora for dinner. He’s got great taste, and I am thrilled that I took him up on it.
They opened it fine when I got there a little early. They had a sign up to wait out front. When I did, they were already lined up behind me. I didn’t have a reservation, but they let me take a seat at the bar for dinner.
The drink when you looked great, but I was just there for dinner. I had the short rib Asada, which was absolutely awesome! Handmade tortillas, tender beef, and beef ribs cut crosswise. The cucumber salad was incredible. A little bit of heat from the Serranos with a creamy sauce that had a hint of lime and cilantro.
The atmosphere inside of the restaurant is terrific. It is absolutely 100% authentic and was a joy.
I’m anxious to come back and bring my wife next time. I know that she’ll love it! Great job everybody!
By the way, the bartender was friendly and delightful. It was her suggestion that I tried the steak and I’m so thrilled that she mentioned it.
If I went back again, I would have to get the steak for my wife so that she could try it, but I would have to try something new. I’m certain that everything on their menu is just as good.
Thanks!
… moreThey opened it fine when I got there a little early. They had a sign up to wait out front. When I did, they were already lined up behind me. I didn’t have a reservation, but they let me take a seat at the bar for dinner.
The drink when you looked great, but I was just there for dinner. I had the short rib Asada, which was absolutely awesome! Handmade tortillas, tender beef, and beef ribs cut crosswise. The cucumber salad was incredible. A little bit of heat from the Serranos with a creamy sauce that had a hint of lime and cilantro.
The atmosphere inside of the restaurant is terrific. It is absolutely 100% authentic and was a joy.
I’m anxious to come back and bring my wife next time. I know that she’ll love it! Great job everybody!
By the way, the bartender was friendly and delightful. It was her suggestion that I tried the steak and I’m so thrilled that she mentioned it.
If I went back again, I would have to get the steak for my wife so that she could try it, but I would have to try something new. I’m certain that everything on their menu is just as good.
Thanks!
Bee Mingos
We thought we made a reso. But forgot to submit. Showed up right at 5 and got the perfect seat at the bar. To watch the show. Amazing wood fired food. Cocktails were divine. Fantastic agave list. Truly a corner of joy.
… moreDavid Williamson
I read online that this was one of the must try restaurants in Phoenix. It did not disappoint. I was able to make a reservation for one (albeit I did make the reservation just a few hours before hand and it was an early meal, the rest of the options were taken).
The service was wonderful. Helpful with recommendations on both drinks and food, patient and welcoming. I ordered the Old Fashioned (made with Mescal) and the Burrito. The burrito was filled with carne asada and the flavors were outrageously good.
Bancora is a must visit, I’d certainly go again in a heartbeat!
… moreThe service was wonderful. Helpful with recommendations on both drinks and food, patient and welcoming. I ordered the Old Fashioned (made with Mescal) and the Burrito. The burrito was filled with carne asada and the flavors were outrageously good.
Bancora is a must visit, I’d certainly go again in a heartbeat!
stu b
What a wonderful experience it was dining at Bacanora…a friendly greeting upon arrival and a delicious Bacanorita swiftly placed in front of me…the staff were warm and attentive and the surroundings comfortable…great music played all evening, befitting of the food and vibe…every dish was spot on…the Elote was smoky, creamy and delicious…the Hamachi Crudo wowed with its freshness and balance of flavours…the bone marrow and oyster mushrooms dish was rich and satisfying, as was a shot of Bacanota poured into my mouth via the scooped out bone of the bone marrow dish…what fun! Lastly the pulpo and golden beets dish was tender and beautifully simple…don’t yourself a favour and visit this truly special restaurant
… moreHD
We recently dined at Bacanora and had a mixed experience.
On the positive side, the service was excellent—Skye took great care of us throughout the evening and even brought us a couple of shots on the house to make up for the issues with our bone marrow dishes. Both the Bacanorita and the michelada were solid drinks, and the octopus made for a very good appetizer.
Unfortunately, the bone marrow dish was a disappointment. The first serving had less than a tablespoon of marrow. Our server acknowledged it should have been more and kindly brought a second one, but it came out undercooked—pink and cold. The third attempt was finally what it should have been and was amazing, but the inconsistency was hard to overlook. The short rib was fine, though it leaned heavily toward a sweet Korean BBQ flavor, which wasn’t quite what we expected.
We were tempted by the ribeye, but at $300, the price felt extremely high.
Overall, we’re glad we tried Bacanora, but between the inconsistencies and pricing, it’s not a place we’d return to.
… moreOn the positive side, the service was excellent—Skye took great care of us throughout the evening and even brought us a couple of shots on the house to make up for the issues with our bone marrow dishes. Both the Bacanorita and the michelada were solid drinks, and the octopus made for a very good appetizer.
Unfortunately, the bone marrow dish was a disappointment. The first serving had less than a tablespoon of marrow. Our server acknowledged it should have been more and kindly brought a second one, but it came out undercooked—pink and cold. The third attempt was finally what it should have been and was amazing, but the inconsistency was hard to overlook. The short rib was fine, though it leaned heavily toward a sweet Korean BBQ flavor, which wasn’t quite what we expected.
We were tempted by the ribeye, but at $300, the price felt extremely high.
Overall, we’re glad we tried Bacanora, but between the inconsistencies and pricing, it’s not a place we’d return to.
Daisy
Had such a great experience at Bacanora! The staff was super friendly and welcoming, and the food was absolutely delicious — every bite was packed with flavor. You can feel the good energy in this place. Definitely one of my new favorite spots!
… moreben Smith
First off the restaurant can seat only 30 people that why it’s hard to get it. We got the $300 ribeye and it was a little tough for me to justify spending $300 on it. They said it was a dry aged prime steak but it didn’t taste like a dry aged steak at all. I’ve had them before. Salsas and the sides they give you with the steak are really good. Flour tortillas are really good too. Overall cool spot just not a prime steakhouse. Just keep that in mind.
… more