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The electric pink neon sign is your landmark, and the shareable platters are the reason you came. This Sonoran taqueria from James Beard Award winner Rene Andrade runs on big, festive plates of ribeye or carnitas surrounded by beans, elote, and salsas, all meant to be wrapped into soft tortillas at the table. The cocktail program runs wilder than you'd expect from a taqueria. Bring people; the portions assume you did.
The awards strongest first
- USA Today Restaurants of the Year
- Michelin Guide Bib Gourmand
- The Infatuation The 20 Best Restaurants In Phoenix
- Phoenix New Times The top 50 restaurants in Phoenix right now
- AZ Central The 100 Best Metro Phoenix Restaurants
- Phoenix New Times 2025 · Best Massive Portions · Best of Phoenix
- Phoenix Magazine 2025 · Best Low-Key Cocktail Menu · Best of the Valley
- The Infatuation The Best Restaurants In Phoenix
- Eater The 38 Best Restaurants in Phoenix
- Spirited Awards 2026 · Regional Top 10 Honoree · Best U.S. Restaurant Bar – U.S. West
- Spirited Awards 2025 · Regional Top 10 Honoree · Best U.S. Restaurant Bar – U.S. West
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Carnitas platter
“The menu is built around generous, shareable plates, including a carnitas platter served family-style with house-made flour tortillas, beans, potatoes, elote and multiple salsas, encouraging a build-your-own approach at the table.”
Michelin Guide -
Smoked-and-confited pork carnitas
“Choose from ribeye, roasted chicken or smoked-and-confited pork carnitas.”
Phoenix New Times
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