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Bacanora PHX Phoenix Reviews
Great ambience and great service.
Food is ok but for the price point and hype... it feels overpriced and overated. We ordered guac and chips, ceviche, a charred pumpking and ribs. The best was the charred pumpkin. ribs lacked flavor. The bar is good. Overall, we were a bit dissapointed considering all the hype surrounding the place.
Imagine if a restaurant didn't open up reservations for a
Imagine if a restaurant didn't open up reservations for a month until the first day of that month. That would make no sense. Fortunately this is not how Bacanora does it. They open up reservations for the following month on the first of each month. And once one understands this calculus, they will be able to enjoy the experience it is to eat at Bacanora. It's hard to resist ordering the 40 Oz ribeye. So hard in fact that Jimi could not resist. Bacanora has the revolutionary idea to provide not only tortillas but also ready made quesadillas for you to put your steak into. Not since sliced bread or pickled herring has there been such a simple but transformative idea. When Jimi returns (since he understands how to make a rezzy ergo knows calculus), he plans to explore another portion of the menu, perhaps the pollo asado. 5 stars
The food was delicious, we shared 3 different items and
The food was delicious, we shared 3 different items and every bite was phenomenal. The service was on point and the food came out quickly.
Bacanora is an absolute gem! I don't have anything bad to
Bacanora is an absolute gem! I don't have anything bad to say about my experience here. It's amazing how carefully crafted all the dishes were and how they honored the flavors of each and every ingredient. We had the mushroom tacos - they were lovely, the Caramelo which is a tostada with beans and carne asada - it was to die for, as was the bone marrow, one of my favorite things of all time. We also got a couple specials, one was some cut short ribs and the other was octopus. Both were utterly amazing! I took some of the short ribs home because we ordered wayyy too much food, and they were even better later. The accompaniments with both dishes were so perfect and refreshing. The food was ultimately such a celebration of smoke and fire and how it transforms each dish. Just delicious and so thoughtful. The drinks were great as well - the Oaxaca Old Fashioned was my favorite. I wish we had room for desert but we sadly did not, definitely will be back to try it next time. Book a reservation if you want to ensure you'll get a table! It's a small space. You can also order the full menu at the bar, I believe, so if you're lucky you might stop in and snag some barstools without booking in advance.
Amazing meal! Service was excellent too.
We had a feast. Ribeye was perfect, tortillas were amazing and the cocktails great too.
Save your time and money.
It's one of those let's not and say we did circumstances. Their website has menu items that are NOT being served, the chicken was dry, they gave 3 shrimp for 36$, overpriced drinks, and the bean dip was too spicy for most people at our table. Don't get me started on the tables, be prepared to drop a plate on your lap due to lack of room. The majority of my dining experience was spent trying to figure out how this restaurant made it this far.
I was excited to finally get a reservation.
Brought my parents to celebrate my father's birthday. Lots of hype for this place so I decided to take a chance. I typically wouldn't invite other people unless I'm familiar with a place. Pros: The food was edible and the service team was polite and professional. Everything was clean. The short ribs and beans were very tasty. We were seated on time. Cons: Well, unfortunately the best part of my meal was my mom's drink. Portions are too small for the price. The plates DO NOT fit well on the table. My father ended up dropping his and ruined his pants. Very frustrating. I wouldn't normally mention the table but all four of us were having a hard time. The shrimp was disappointing. Weird consistency, flavor was off and very small portion. I wish we would've ordered another round of the short ribs instead but you live and you learn. The short ribs were the only thing that saved the dinner. The chicken was dry as well and just simply not worth the price point. The menu online is literally NOT available at the restaurant. At all. That was very misleading. When I inquired about it I was told "That menu is not what we have". They handed me a paper menu with different items and VERY different price points. That was a red flag. Looking back, I should've left at that moment but I wasn't alone so we went along with it. All in all, I unfortunately would not return. The service was good and the drinks were very tasty but it's not a place for cocktails. It did not live up to the hype surrounding it. We ordered 4 entrees and an appetizer and we weren't full when we left.
If the service was better and wait times were less than it
If the service was better and wait times were less than it would deserve 4 stars for the overall experience. Food was not good enough to have such poor service and long wait times.
Bacanora, nestled near the RoRo neighborhood at Roosevelt
Bacanora, nestled near the RoRo neighborhood at Roosevelt and Grand Ave in Phoenix, has earned its place among culinary elites with a nomination for Best New Restaurant by the prestigious James Beard Foundation - a testament to its exceptional offerings. Our journey commenced with two expertly crafted drinks, the traditional Paloma and the innovative Tepache, both exemplifying a perfect balance of ingredients. As we ventured into the menu, it became evident that Bacanora's magic lies in transforming seemingly ordinary dishes into culinary masterpieces. The charred cabbage with chiltepin vinaigrette and queso cremoso, the refreshing Cucumber Salad with tomato, radish, salsa macha, and tomatillo vinaigrette, and the Steak Aquachile, a blend of charred hanger steak, smoked pepino, seabean salsa, and roasted mushrooms, all revealed layers of flavors that lingered in our memory. Bacanora offers a culinary journey like no other, bursting with rich, memorable flavors, and while reservations are a prized commodity, even landing on the waiting list is well worth the effort for a chance to savor this exceptional dining experience in Phoenix.
I hate leaving a bad reviews but if the Manager of the
I hate leaving a bad reviews but if the Manager of the establishment sees this than it was worth it. Let's start finding parking is a bit hard and scary, since it's in a pretty sketch neighborhood that you do worry about your car parked on the street. Now as for the restaurant, it's a small corner with tight seating inside it's very tight and you will hear everyone else's conversations. Now this is the part for the Manager. The restaurant needs to upgrade the ac unit on the roof. Someone with breathing problems will have to get medical help. I mention to one of the waitresses if they can crank the ac and what I got in return is attitude, she says "we are all hot, the ac is at full potential and we have a fan on and it's a old building so sorry we can't do anything " that's not a reply to a customer with health concerns. Is the owner of the building does not want to put a bigger AC unit I would say at least a 10 ton unit, then the owner of the restaurant should buy one, I mean it's a write-off regardless but more important you don't have to worry about someone suing the restaurant if something happens. Food had great presentation every dish looked great. Unfortunately all the dishes where over salted to the point I did not finish any of them, I do feel maybe just a bad day and chefs measurementswhere of so I think they probably have great food. But the waitress gives tap water but with no ice at room temp dehydration from the salty food no ac in a 100 degrees restaurant and to top it of room temperature water, someone is going to pass out in there. I must say drinks are good tried 2 different ones and enjoyed them both. Overall I am not the biggest fan but maybe one day I might be willing to give them a chance, it would have to be in winter because in the summer you are asking for a heat stroke.
Bacanora is the hot ticket in Phoenix now, getting a James
Bacanora is the hot ticket in Phoenix now, getting a James Beard nomination and write-ups in all the big publications. Since we couldn't score a reservation we decided to try coming on a Saturday morning at ten a.m. The good news is we walked right in. The sad news for me is that the two dishes I had my heart set on trying (pollo asado and caramelo) were not available at this time. You will see brunch-type items that aren't on the website (like waffles) so I gave one of these a try. My Baca Waffle No. 1 was delicious. It had roasted pineapple and a luxardo cherry sauce with a bit of powdered sugar. I should have asked what leche quemada nieve was, as having a scoop of ice cream on my waffle in the morning is really too decadent for me. More of a dessert thing. The restaurant has such a great energy. Everyone who works here is friendly and welcoming. I love how they've decorated the trees out front with yarn and random items. My waffle was overpriced but executed well. I'd like to come back and try the Mexican food I'd hoped to sample - if I can possibly luck into a nighttime reservation.
Yum, yum, yum.
Really fun place with delicious and inventive and perfectly executed food. Great, friendly and helpful staff. The pollo asado was the best and the sides perhaps stole the show with the rajas as a standout. Only thing that was just ok was the ellote. Everything else was sublime.
Well friends, the hype is REAL.
It may take you a real long time to get a lucky reservation, but when you do, get excited because your tastebuds will be dancing. The restaurant itself has about 6 tables and a few seats at the bar, hence the tough-to-get res because it is so small, and well, very tasty. You only have 90 mins to dine here, so they take your order pretty quickly. We started with cocktails and they were phenomenal, and the shrimp ceviche. Their main margarita is made with Mezcal but I swapped for regular tequila and it was fresh and delicious. The shrimp ceviche was to die for - I wanted to drink the sauce! Next, we got the warm cabbage salad. YUM! It definitely had a spicy kick but again, the flavors were out of this world. For entrees, we split the carne asada tostada and the pollo platter (a MUSTTTT). The platter was absolutely incredible. It came with moist/flavorful chicken, warm tortillas, beans, quesadillas, potatoes, peppers, onions, green chilis in broth - wow, wow. I am salivating just typing this! We definitely had leftovers and made burritos at home a few days later. We will absolutely be back if we can get a lucky res again! Thank you for the awesome experience.
This place was an experience, that's for sure.
We were lucky enough to snag an 8pm, Friday reservation and it did not disappoint. The charred cabbage was fantastic. The elote was pretty small for the price. Service was extremely knowledgeable and helpful. 4 stars because someone puked all over the single stall bathroom, so that stunk. Literally.
It was really good! The small atmosphere made it feel more
It was really good! The small atmosphere made it feel more intimate. The corn was good but it was a very small cob and I like when they offer to cut it off for you (which they did not). The carne asada burrito was incredible and the green salsa packed so much flavor. The bowl with the lamb birria and octopus was very tasty and interesting. The margaritas were also really special! You can always go in a snag a seat at the bar if you can't get a reservation.
For our party, there was too restrictive of a menu for our
For our party, there was too restrictive of a menu for our large group. In addition, we all felt that our servers were unknowledgeable and unhelpful, especially in helping us figure out how much food was appropriate for our party. Ask for the large party menu in advanced.
Absolutely incredible experience! It was our first time
Absolutely incredible experience! It was our first time there, on Valentine's Day. Complimentary champagne was provided upon being sat. The service was impeccable. The food was excellent, fresh, quality ingredients prepared thoughtfully. The new Hongos dish blew me away. Smokey, perfectly tender oyster mushrooms, unbelievable flavor, salsas had a kick, but weren't overwhelmingly spicy. The entire meal was wonderful, we also had the ceviche, caramelo, and the short ribs. Highly recommend Bacanora, and would come back regularly for the hongos. Thank you team!
This review is focused for vegans/vegetarians After
This review is focused for vegans/vegetarians After waiting months and months we finally made it to this place! Honestly, we'd hyped it up in our minds, we were hoping to some of the best food in Phoenix. We were...disappointed. Service and Ambiance - 5/5. Everyone was absolutely fantastic the minute we walked in. Super nice, very informative, and willing to cater to our dietary needs. The actual food, though? Boring and truly not worth the wait. The charred cabbage was the saving grace of the entire night. But the Burrito and the Caramello just...weren't good. The problem was simply - they used potato as the main ingredient in both dishes - and failed on execution. The edges of the potatoes were reasonably seasoned, but they basically put these big slabs of potato in, so we were basically eating an unflavored baked potato surrounded by vegetables and tortilla. I personally eat cheese, but even the cheese and sauces couldn't hide how bland both dishes were. I guess I can understand not using any vegan protein, but then you actually have to harmonize the flavors, and both dishes failed to do this on any level. Simple fix? Use smaller pieces and actually spice everything - OR mash and make a patty to blend the spices in. Tl;dr: their vegetarian/vegan food is bland and was a bad experience - but honestly very fixable with simple changes. The people were really nice though! I'd come back if they made edits.
Great Sat morning breakfast
My wife and I are from out of state and my sister and brother in law booked breakfast reservations for the 4 of us. Great service and amazing meals. We all got something different and did shared plates. Favorite meals the trip!!
Look, anybody that considers themselves a foodie.
..has at one time or another...wondered if their opinion was influenced by another review. It's human nature. No matter how unbiased and candid I consider myself, when a place makes the top 50 NYT restaurant list...it's hard not to take notice. That said, I tend to be a little contrarian. It keeps me grounded. It makes me question things. And I was skeptical another wood fired, taco and steak place was going to move the needle. I've done the Tomahawk Steak thing. I've seen a wood fired grill. Are we sure this place isn't over hyped? Narrator: this place is NOT overhyped. Yes I've seen things very similar to what we ordered here. Nothing you order here is going to be revolutionary. The pic I'm posting below looks like a LOT of other steaks. But listen man, the NYT knows what it's doing. Every bite was rich and interesting and sublime. Yes the steak is cooked perfectly, it should be. But the salsas/beans/tortilla and peppers elevate everything on the plate. They all come together like a symphony to transcend you to some place you can't quite place. I ate too much, but who wouldn't? I started looking for things to nitpick. I couldn't really find any. Yes it's small and crowded...no you can't make a three hour meal out of it...they are going to move you along quickly...other people read reviews too and want in. I hate waiting too, but this place is worth it. Set an alarm and make a reservation 60 days out. Or show up and be prepared to wait for a bar seat. Either way, be ready. Be ready to get your dumb, contrarian face punched in.
Such a cool experience.
Been wanting to try Bacanora for a long time and it didn't disappoint. Make sure to get the elote. And also be ready for a little spice in a lot the dishes. The burrito and Tierra y mar were a little spicier than expected but super flavorful! Service was great and such a cool vibe inside being able to watch them cook.
Cozy, Hip and Delicious
We were lucky enough to get a last minute reservation- we visited in person the day before- and we weren’t disappointed! The food was delicious- each dish was flavorful and different. We ordered cucumber salad and a charred cabbage side dishes. These were my favorites! The ceviche was limey and outstanding. We also had the hanger steak and the roasted chicken - both were accompanied with saucy beans and herb sauces. Yum! The roasted oyster mushrooms weee lovely. Even though we were full we ordered two desserts - ice cream and their flan! The flan was unlike any I’ve had and was perfect. They had a pretty large drink menu but we all had Palomas! The wait staff was friendly and helpful. The only disappointment was the narrow window we had the table for - 1.5 hours - only because we were two couples catching up but for a couple alone that would be fine!
Birthday Dinner
We were excited to have scored a reservation for dinner last week. When we we arrived for our 5:00 reservation, there wasn't a line and one table and a handful of bar seating was open for the first hour. I know every evening is different, but if you don't have a reservation, showing up a little before 5:00 could be a good startegy. Waitstaff was friendly and our server did a nice job of explaing the dishes. Cocktails arrived promptly. We shared the bone marrow...enjoyable, aguachile...very tasty and fish was very fresh, and the elote for starters. Our shared larger dishes were the pollo asado....delicious and chicken was very tender, and ribeye...meat was tough but the accompaniments were tasty. We were up against our 90 minute time allotment and checked out rather quickly. It wasn’t until we got home later in the evening when I looked at the receipt. I was quite stunned by the $200 cost of the ribeye we shared. The flavor was good, but the meat was tough and $200 is quite a bit higher than we’ve ever been charged at high end steak restaurants. We were at fault for not asking the market price. I might suggest for that kind of a ticket item that the server should probably mention the cost. We certainly wouldn’t have ordered it knowing this. As well, for that price it really should have wowed us. Sadly it didn't. I would have given Bacanora 4 stars, except for 2 things. The server came by to see if we wanted dessert and we asked for a few minutes. She said we only had 9 minutes left on our reservation. There would have been no time for dessert even if we knew what we wanted when she'd asked. The server should check in earlier in the time allotment about dessert to help manage the time. I also called the restaurant when we got home from dinner to talk about the ribeye cost and left a message requesting a call back. I followed up with an email the next day. I never heard back from anyone.
Always an amazing meal - have the steak
My wife and I came in for a date night while in Phoenix. We were able to get a reservation just before closing (but I understand you can now get reservations on Resy where you used to have to show up right at 5 pm at opening or face waiting several hours). They have slightly reconfigured the inside, which eliminated a few seats, but they were three rail seats that had you facing out the window. This place is very small, so be prepared to be near other people and you will be fine. The best items in this place are the long bone-in ribeye and any seafood specials they may have. While the steak is expensive, it is a meal that easily feeds two with leftovers and can feed up to four if you have some additional sides and appetizers. It comes out carved off the bone and sliced with salsas, tortillas, quesadillas, roasted and stewed vegetables, and the best bowl of pinto beans you have ever had. Seriously, I would just show up for a bowl of beans here if I could. We also shared a couple of cocktails and the flan, which is amazing. There is a hint of pepper heat in it and it is some of the best textured and tasting flan I have had anywhere. I look forward to coming back whenever I can make it to town.
No where near worth the hype.
After seeing this restaurant be compared to and featured along side great restaurants I'd enjoyed around the country I was interested in trying it out. Starting with the service, being very subpar. If you were under the impression that being a "50 best" or "best new restaurant" meant good service you would be severely wrong. We were on time which meant being about 30 minutes earlier than our actual dining time and even with that buffer were told that it was going to be two hours. After waiting the service inside was no better. After waiting for that period of time I'm now told "we have limited time for you at this table" so now we have 40 minutes to figure everything out eat and drink in 40 minutes... Now with all those nominations and mentions the food has to be on par with the "50 best" right? No, we got the pollo asado, aguacate, burrito, caramelo and elote (the sides aren't even worth mentioning). The chicken is extremely dry as if it was sat on the grill all day. Salsa was okay but I don't pay $40 for salsa. The rest followed in tow, dry, underwhelming and boring food that wouldn't t be fit for a stand on the corner the drinks were also unbalanced messy concoction's. We live in Arizona, there are way better places to eat at if you're willing to take a step away from the gentrified neighborhoods. The neon signs, pink interior, and flatiron silhouette are cool and all but this was a major let down when you compare it with the places around the country it's on these lists with and the other Sonoran options in Phoenix.
Is not as great as they say.
Food is way overpriced. Too much for the fame, they don't treat you right is not the most exclusive place calm down. is ok
Finally got to eat here.
I assumed given the hype and unavailability of reservations that you absolutely needed one to get in. To my luck, a friend "gifted" me their reservation as they couldn't attend anymore. Yeah that's what I thought it took to eat here.Arrive 5pm on Friday and we were one of the first ones in. Throughout the duration of the meal, the restaurant remained less than half capacity. Clearly, as reservation was not needed. It's possible we came on an off-night? Not sure.I am a big fan of their sister restaurant Espiritu which I find exceptional so naturally I've always wanted to eat here. Started with ceviche, which was very good, and essentially tasted like what they serve at Espiritu. Also got some bread dish with beans and pickled veg (forgot the name). I found it to be slightly too salty but the flavor was delicious. Cocktail menu was small, but the oaxacan old fashioned was probably the best rendition of said drink I have had.Main event was the $180 tomahawk. It comes with some great sides, such as their famous beans, roasted green chile, salsas, (overly grilled) quesadillas. It was cooked perfectly to be sure, just found the flavor slightly missing the mark on this one. Maybe it needed a bit more salt, our steak in particular was very grisly and fatty. Overall delicious and something you have to try once, but I may not order it again. Funny enough I found the $50 steak dish at Espiritu a lot tastier.This place has a great vibe and I will be back, now that I know reservations are not seemingly required.
It's really tough for any restaurant with this much hype
It's really tough for any restaurant with this much hype and attention to exceed expectations, but man, they pulled it off. Elote, ceviche verde, hamachi crudo, cucumber salad, and the TOMAHAWK PLATTER. Absolutely tremendous food. The tomahawk is certainly the main event and is worth every penny, but the flavors they coax out of the other dishes - particularly the ceviche verde - are outstanding. Don't be afraid to venture into some of the more unique dishes. That's where the kitchen's talent and creativity really shine.Cocktails were excellent, service was fantastic. Awesome vibe.I can't say enough good things about what Rene and his team have cultivated here. Come hungry. Worth the wait.
I was hyped to try this place, and it lived up to all of my
I was hyped to try this place, and it lived up to all of my expectations. Everything was amazing. Get the cabbage! Single best thing I've eaten in years.
It has great decor and a nice atmosphere.
They seem to be quite the busy little restaurant. There was an hour wait if we wanted to sit inside. The other inside seating is booked out for a whole month. You can only reserve a table from one place online but unfortunately I haven't forgotten what that is. We were able to be seated outside and the wait was minor. The staff was not to on their toes and even though my friend ordered a large cup of ice water, we had to not only wait while, then remind them about it, but they kept just filling up the tiny glass they initially give you. I'll chalk the slowness up to they were busy. The food was fantastic though! Sauces were on point. So freaking goood.
On the first of the month in February the Bacanora
On the first of the month in February the Bacanora reservations opened up for the month of March. I quickly logged on to the site and selected my date, before I could submit with my information, it had already been filled. I grabbed the next available with barely a glance and ended up with patio seating, which unfortunately does not allow for alcoholic beverages, but we were happy to get. Luckily for us, we got a super rare rain day and they moved our reservation inside to the bar. From our vantage point we could watch the cooks grilling the meat and elote, and converse with the friendly and knowledgeable bartender, Fiona. In the words of the great poet of our time, T-Pain, "she made us drink to drink, we drunk em". We had the Bacanora signature margarita made spicy and a prickly pear agua fresca, both were delightful, no notes. We ordered with friendly Cecelia who made great recommendations and shortly after, our sides came out, elote and papas al horno. I'm a potato girl and I fell in love with the potatoes, cooked perfectly with delicious seasoning. The Elote was probably the best I've ever had. Next came our main course, the 32 oz tomahawk. The steak was cooked perfectly, rare inside and crispy on the outside. It came with the most incredible tortillas, quesadillas, frijoles and more. I couldn't stop eating the tortillas even though they were piping hot fresh off the stove. The steak was to die for. When I thought I was too full to even move, Fiona asked about desserts and mentioned the goat cheese flan, which of course we had to have. I managed two bites, but it was worth it. I can't wait to come back and try the rest of the menu. Big props to the whole staff who made it an unforgettable experience.
Do not miss this place!
Outstanding food! You know when you read a review that waxes poetic about food and then You go and it’s ok… this place is outstanding. No joke! The flavors were memorable. We had the ceviche… outstanding. We had Chuleta Con Huevo and the Short Ribs. This restaurant was named one of the best new restaurants in the US and truly deserves that distinction. A youthful vibe and an artsy scene… perfect!
Outstanding food! You know when you read a review that
Outstanding food! You know when you read a review that waxes poetic about food and then You go and it's ok... this place is outstanding. No joke! The flavors were memorable. We had the ceviche... outstanding. We had Chuleta Con Huevo and the Short Ribs. This restaurant was named one of the best new restaurants in the US and truly deserves that distinction. A youthful vibe and an artsy scene... perfect!
Restaurant in 4 months didn't return call to make
Restaurant in 4 months didn't return call to make reservationUnable to book a table on line
I wanted to update my review as I have recently come a
I wanted to update my review as I have recently come a couple of times for their brunch. Getting a reservation for dinner is so hard that I've given up on that and I think showing up for brunch is way better since they have many similar menu items. Brunch is typically first come first serve. Both times we've been able to be seated right away on their outdoor tables. I had papas sucias both times and it's so rich and flavorful. I would say it's a little salty but can't beat the flavor. I have also tried their horchata 4 leches and flan brûlée, both delicious. Service is overall good. I would say one of my favorite restaurants and definitely a place I bring visitors to. Most recently my sister was visiting town and she absolutely loved brunch.
Just superb food!
The chef deserves a wet kiss! That was such a fantastic brunch that I hope he has some love in his life!! (Just not from me). I arrived early on a Sunday and really didn't know what to expect. That was totally fortunate as the place is TINY and the line got long. I was maybe 4th party in line and sat at the bar. Fortunately for me the guy next to me in line was a regular and told everyone who asked him to get the Chuleta con Huevo. I had an idea what I wanted, but after I was seated at the bar (where I wanted to go) I changed my mind. Wow, that was SO good!! He was not wrong. I'm generally not a pork chop guy, but this was perfectly cooked and the spices, egg, beans, the whole shooting match was just sublime. I've been to 8 countries in the last year traveling for work & fun and in each place I journey, I always try to get something good, unique or enjoyable. Not bragging, just setting the scene. Out of ALL of these, this was the finest meal if not a top 3. Really, that good. The place was small, stylish. Everyone working there from the waitresses to the awesome hostess and just the kick-butt bartender were top knotch professionals. My only disappointment is that I don't live in Phoenix and it may be a lonnngggg time before I can return.
Fire. Flame. Lives up to all the hype. The ribeye is a
Fire. Flame. Lives up to all the hype. The ribeye is a must. Worth the wait for both a walk-in table and the struggle to get a reservation.
The chef deserves a wet kiss! That was such a fantastic
The chef deserves a wet kiss! That was such a fantastic brunch that I hope he has some love in his life!! (Just not from me). I arrived early on a Sunday and really didn't know what to expect. That was totally fortunate as the place is TINY and the line got long. I was maybe 4th party in line and sat at the bar. Fortunately for me the guy next to me in line was a regular and told everyone who asked him to get the Chuleta con Huevo. I had an idea what I wanted, but after I was seated at the bar (where I wanted to go) I changed my mind.Wow, that was SO good!! He was not wrong. I'm generally not a pork chop guy, but this was perfectly cooked and the spices, egg, beans, the whole shooting match was just sublime. I've been to 8 countries in the last year traveling for work & fun and in each place I journey, I always try to get something good, unique or enjoyable. Not bragging, just setting the scene. Out of ALL of these, this was the finest meal if not a top 3. Really, that good. The place was small, stylish. Everyone working there from the waitresses to the awesome hostess and just the kick-butt bartender were top knotch professionals. My only disappointment is that I don't live in Phoenix and it may be a lonnngggg time before I can return.
Exceptional restaurant
Simply, one of the best meals I've had in Phoenix. It was not surprising that Roberto Centeno, he grill master at Bacanora, won first place in an episode of the Food Network show "Chopped."
DOES NOT MEET HYPE. BAD CUSTOMER SERVICE. STAY AWAY.
Having eaten at some of the finest restaurants across the globe. I know service and I know food. I have attempted to eat here 2 times. It has never happened because of the service and poor quality of this business. This place is striving to be something it isn't. It is anything but quality and this starts with the service, which is atrocious. This starts with the front door lady. Her attitude and tone is condescending and rude. She finds every possible way to turn you away. And DOES NOT ANSWER THE PHONE. Very bad customer service and the front door lady is very very rude. We had a reservation and called 3 times to confirm. Nobody answered the phone. We arrive and are told our space is given away and it's all our fault. Not answering the phone was "too busy" and nothing we can do. This place is a complete joke and is not worth the fame or attention it is currently getting. No food is worth being treated like trash and insulted. Take your money and time elsewhere.
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* At this stage, the reservation does not exist yet.
2.) A Community User Picks Up the Bid
* MaternalRecord73, an experienced AT user, has a strong track record of successfully securing reservations and low refund requests, they receive a notification about Peter's bid.
* MaternalRecord73 picks up the bid, meaning they will now work on securing the reservation.
* Peter can now talk to MaternalRecord73 for any questions Peter may have as MaternalRecord73 user fills the bid.
3.) Finding the Reservation
* MaternalRecord73 now uses their connections at Bacanora PHX Phoenix to secure the table.
* If they successfully get the 6 PM table for four, Peter receives a confirmation that the reservation has been secured.
* If MaternalRecord73 fails to secure the reservation, the bid is returned to the pool so another user can try.
4.) Payment & Protection
* Once the reservation is secured, MaternalRecord73 receives the $200 reward which is credited to MaternalRecord73's AT balance, where users manage their own funds and can withdraw via available payout options such as bank transfer, PayPal, or Zelle.
* Peter can now enjoy the dinner with his friends at Bacanora PHX Phoenix!
* As with all transactions on AT, disputes and no-show fees are handled through the platform's community-driven resolution system. Users with a strong track record are incentivized to fulfill bids successfully, and community members can report issues to maintain trust in the marketplace.
