"Three years in, Chef Rene Andrade’s tiny, bright pink restaurant, an ode to his native Sonora, remains one of Phoenix’s hottest restaurants. Getting a reservation is damned near impossible for a slew of reasons. To name a few, there’s the blackened elote; juicy, spatchcocked chicken; and flame-licked steaks, all cooked over mesquite on a custom-made Santa Maria grill. Small-plate specials might include a radish and cucumber salad (made with local ingredients), aguachile (containing Sonora’s fiery chiltepin pepper), or grilled octopus, which is among the best in town. Taken first or last, a shot of bacanora (Sonora’s agave-based spirit), presented with cinnamon, piloncillo, and smoke, is a showstopper." - Nikki Buchanan
Rene Andrade