If you love tapas & grilled meats- Make a REServation !!! This place is WoNderful !!! Our friends sister brought us - Group of 8. This is an EXPErience of Tastiness We Will Be Back !!!

We were able to snag a last minute reservation for two past Friday. We have been trying hard to get one but never really successful. The food magic is real here and I totally understand the hype behind Bacanora. The flavors are crafted with love for sure. I have many favorites from this meal but the most unforgettable is the scallop ceviche and the beans oh man just even writing about it makes me so hungry. It is special when a side dish shines slightly brighter than the main dish. I loved the theme of the restaurant and the way it is decorated. It is smaller like about 6 tables and a bar so understandably difficult to get a rez from if the prime focus is to deliver quality and memorable meals. I hope to be back in the future!

Food not my type - too spicy. Like the Mexican coke - always. If you are not a fan of Mexican food regularly, no need to come.

All hype? I will start by saying it's more 3.5 but I'll give it a boost. This restaurant is very hyped and very hard to get a reservation. We went in the middle of the week and still very hard to get a table. The inside is very small and crammed. The food- very pricey! Small menu and portions are a bit small. Flavor was amazing on everything we tried though. We got quesadillas, tostadas, corn and guacamole all very good. Would we go back? Probably not. But still nice to try!

I was amazed by the flavor in the bone marrow esquites. It was so full of rich flavor from the bone marrow but also not overwhelming. I would definitely get it again. This time 3 of us shared the pollo asado and I couldn't get enough. It came out with a quesadilla, tortillas, vegetables potatoes and more. It was plenty of food for the three of us and every bite was delicious. For dessert we all seemed to like the banana ice cream over the flan, but I liked the little kick of spice that was in the flan

"Hardest reservation to get in Phoenix" based on other Instagram posts, so I jumped when I saw an open reservation. The restaurant itself is quite small on the inside, probably 6-8 tables, which is probably why it's so hard to get a resy. We were early for our reservation time and easily got seats at the bar for drinks beforehand. You can also order and eat at the bar. Street parking around was easy as well. The drinks were honestly great. Probably the best margarita I've had, the "bacanorita" that's rimmed with sugar. The seasonal cocktails were also very smooth and delicious. We had four people and ordered three appetizers and two entrees and that was more than enough. The embered elote is a must when going. The scallop ceviche was tasty and had a kick at the end. The cucumber salad was just okay. For entrees we got the snapper all pastor which was my favorite of the night. So tender, flavorful, and juicy. If you like fish tacos then definitely order. We got the chicken since it was limited availability and there was only one left. It was moist and the beans that came with were good. Everyone says to get the tomahawk but for $300, we were happy with everything else that we got and it ended up being a little over $300 for everything, including drinks. Overall I think it's really great food, wouldn't wait hours for a table though. If you happen to get a resy then do go.

Look, I've seen plenty of one-man shows in my day, but this might be the first time I've witnessed a one-man, one-grill performance art piece that made me want to give a standing ovation with a tortilla in each hand. Chef Rene Andrade is basically the Grill Whisperer of Phoenix, turning his mesquite-fired stage into a symphony of sizzles. This isn't just cooking - it's like watching a man conduct an orchestra where every instrument is made of fire and beef. And let me tell you, this conductor knows his way around a meat movement. Speaking of beef, the carne asada here is so good it should come with a warning label: "May cause spontaneous happy dances and inappropriate food noises." The steaks? They're not just thick; they're the kind of thick that makes other steaks feel like they need to hit the gym. The menu changes more often than my excuses for ordering dessert, but that's part of the charm. One day you might find grilled octopus (yes, even the sea creatures can't resist coming to this landlocked grill paradise), and another day you'll discover shrimp aguachiles that taste like Andrade bottled his youth and served it on a plate. The beans - oh, the beans! They're so flavorful they'll make you question everything you thought you knew about legumes. These aren't your average "I guess I should eat something healthy" beans. These are "where have you bean all my life?" beans. But the caramelo? Sweet mother of all things grilled! Imagine if a regular taco went to finishing school, got a PhD in deliciousness, and then decided to show off. The flour tortilla is so perfectly crisp it probably has its own Instagram following. The cheese melts with the kind of precision that would make a Swiss watchmaker jealous. And the beef? It's the kind of rich that doesn't need to show you its bank account - you just know. Fair warning: after eating here, you might find yourself in the middle of the night, staring at your ceiling, thinking about that radish-and-cucumber salad. Yes, I'm telling you you'll be dreaming about salad. That's how good this place is - it makes you hallucinate about vegetables. One man. One grill. Infinite reasons to loosen your belt. Bacanora isn't just a restaurant; it's a love letter to Sonoran cuisine written in smoke signals and sealed with a mesquite kiss. Just remember to make reservations, because apparently, I'm not the only one who's figured out that this is where food dreams come true. P.S. If you see someone in the corner having an emotional moment with their caramelo, don't judge. We've all been there.

My wife was able to grab a 5pm reservation and we were so excited. It had been about a year since or first Bacanora experience and we have been dying to get back. Food was just as amazing as the first time we visited. The cucumber salad was amazing. The ceviche was to die for. So many delicious flavors. Can't wait to come back again someday.

We've been to Bacanora a few times -- our server was excellent this visit. We enjoyed the ceviche, chuleta, and snapper. The ceviche was our favorite by far. I forgot to take a picture of the Snapper (we were well into enjoying our meal when it arrived). In addition to our food, we enjoyed a Paloma and the Bacanorita -- both delicious. If you've never been, the restaurant is quite small, and almost always busy. It's quite loud, but a fun vibe with charming decor if you're ready for it. Expect to be seated close to others and a loud atmosphere. The food is undeniably delicious, but it does come with a hefty price tag for what I would not consider a fine dining experience.