There are a number of restaurants across the globe for which reservations are notoriously difficult to get. Securing a table at The Lost Kitchen in Freedom, Maine, for example, is widely considered the hardest reservation in the world. Instead of going online or calling, hopefuls must mail a physical postcard to the restaurant just to enter a lottery. From a mountain of mail, only a lucky few are drawn for a chance to dine at the 40-seat restaurant. Then there’s Rao’s in New York City, an old-school Italian spot where tables are privately “owned” by regulars and newcomers can only dine through personal invitations. For sheer exclusivity, you can’t beat (or get reservations to) Kawamura in Tokyo, Japan. This exclusive, seven-seat Ginza steakhouse is effectively booked entirely by regulars who reserve their next meal before leaving, making it virtually inaccessible to outsiders
In comparison, you might find it easier to make reservations for Bacanora which in 2026 is consistently ranked as the single hardest restaurant reservation to secure in Phoenix. Secure your spot by booking on the OpenTable Bacanora Page. Tables are extremely difficult to get. They are released on the 1st of each month at 9AM for the entire following month and sell out instantly. The small, 25-seat Sonoran-style restaurant reknowned for its wood-fired cooking on Grand Avenue in downtown Phoenix has gained immense popularity, particularly after Chef Rene Andrade was named Best Chef Southwest by the James Beard Foundation in 2024.
Chef Andrade has probably done more before age thirty than some chefs will accomplish in a career. He’s certainly earned an “I Love Me” wall in which to showcase personal and professional achievements. Within a year of launching Bacanora in 2021, he led his Lilliputian eatery to recognition as one of the country’s best new restaurants of 2022 by both The New York Times and Esquire. In his first year at Bacanora, the Phoenix New Times acclaimed him the city’s “Best New Chef.” He was steered Bacanora to the finals for a James Beard “Best New Restaurant” award that year. In 2023, Andrade was a semi-finalist for Beard’s “Best Chef Southwest,” an honor he took home a year later.
Publications have declared Chef Andrade’s wood-fired cooking as “a love letter to Sonora” and an “affectionate ode to his home state.” Moreover, they’ve anointed Bacanora as one of the very best restaurants in the United States. The fact that Chef Andrade can achieve such praise in a restaurant with no oven or stove is especially amazing. He creates his chef-d’oeuvre on a seven-by-four grill. That’s not creatio ex nihilo (creating something from nothing) because his cooking techniques are so refined and his passion so inspired. My sister Anita, an Ahwatuke resident (and the only one in my family I trust for restaurant recommendations), raves about Bacanora. The fact that she’s managed to obtain reservations has nothing to do with closer proximity to Bacanora. I simply haven’t planned well enough.
Admittedly another reason I haven’t had much enthusiasm about visiting Bacanora is because I’m not much for crowds and crowd-noise. So it’s ironic and maybe poetic justice that on the day I visited Huarachis Taqueria, the crowded room became raucous with revelry when I walked in. Argentina had just shanked the Adidas Trionda (term for the soccer ball used during the World Cup) and the partisan Spain crowd was expressing much rejoicing. (I’m not egotistic enough to believe a roomful would cheer for me unless I was leaving.) Nearly every table was occupied so a server directed me to the bar. No, not the salad bar; the one where adult beverages are dispensed.
Huarachis Taqueria is Chef Andrade’s second restaurant in Downtown Phoenix. It’s a larger space than Bacanora with an exterior that’s decidedly unmasculine if you believe in gender-based stereotypes. I don’t especially since my very favorite cartoon character of all time is the Pink Panther. Huarachis’ bubblegum-pink stucco exterior left me unfazed. East-facing windows are mostly covered, probably to prevent the infernal summer heat from roasting customers and the houseplants in the space. Decor is somewhat eclectic. A a colorful array of Mexican papel picado banners (traditional folk art banners resembling decorative handkerchiefs) hang from the ceiling. Shelves around the room are replete with curated art, hubcaps, and assorted bric-a-brac, while the bar features mirrored tiles that reflect the neon lights
In early February, 2026, USA Today named Huarachis Taqueria one of its restaurants of the year. The taqueria has earned a massive local following, drawing prominent visitors (including former Vice President Kamala Harris and Phoenix Mayor Kate Gallego). Harris praised the carne asada tacos while Mayor Gallego declared Chef Andrede “one of the best food ambassadors in our city.” Though the James Beard Foundation prevents past winners of regional “Best Chef” categories from that specific award for three years, Chef Andrade is eligible to enter other prestigious, non-regional categories such as Outstanding Chef or Outstanding Restaurateur. Here’s betting he’ll soon be in contention for one of those honors. I don’t know if Huarachis is the equivalent of Bacanora, but if it’s in the same class, it’s worthy of James Beard honors.
The Huarachis menu is segmented into sensical categories: Starters, Huarachis, Vampiros, Tacos, Platos, Asada Fries, Tortas, Sides and Postres. The only aguas frescas available during my visit were Agua de Jamaica (hibiscus tea) and Agua de Sandia (watermelon) but I may have been the only person in the room not imbibing adult beverages. The “Platos” section of the menu may give diners a case of sticker shock. A bistec ranchero goes for $100, pollo asado for $75 and carnitas for $65. These pulchritudinous proteins are prepared over a wood fire and are served with a bounty of complements including crispy potatoes, “world famous” pinto beans, lightly charred elote, salsas and more that with which to engorge one of Huarachis’ pliant tortillas. I was led to understand that these are among the menu items brought over from Bacanora.
On my way to the bar, I espied frijol dip (queso fresco, olive oil, chiltepin, tostadas) being lustily consumed in between yelling at Argentina (or maybe the referees). It reminded me that when first stationed outside of Boston, the only “beans” I could find were Frito Lays bean dip and being a New Mexican, I missed and needed beans. Huarachis’ frijol dip is several orders of magnitude superior to Frito Lays. Most noteable is the bright and zesty flavor of the subtly fruity and fiercely piquancy of the chiltepin pepper (between 50,000 and 100,000 Scoville Units). The tostadas were reminiscent of hard taco shells, but they did their job and didn’t break even with Gil-sized scoops.
Scooping was also in order with my second starter, the ceviche (shrimp, michi mix, mayonessa picante, pepino, cebolla, cilantro, limon, tostadas). Unlike some Mexican ceviche, the Huarachis version wasn’t overly citrusy and it was certainly more complex. Credit some of that to the spicy mayonnaise and the Michi mix (a traditional blend of real lime juice, chile de árbol, salt, and savory spices) both of which imbued the shrimp with a piquancy that paired well with the natural sweetness of the shrimp. Every element in this ceviche played a part in explosions of flavor. This was one of the best ceviche dishes I’ve had in many years.
In days of yore when I was growing up and out, our favorite terror-inspiring creature was the vampire, a blood-sucking menace who preyed at night and slept during the day. It’s not for the cinematic vampire that the Vampiro taco is named, but because the tortilla in which cheese is heaped is concave like a bat’s wings. Vampiro tacos originated in Sinaloa and are made by griddling two corn tortillas and a heaping amount of cheese until crispy. Huarachis offers six varieties of vampiro. My choice was the lala lengua vampiro. Never has better lengua (cow’s tongue) crossed my lips. It was tender, moist and absolutely delicious with a flavor profile similar to that of barbacoa.
After having visited Huarachis Taqueria and been blown away, I don’t feel as compelled to visit Bacanora. Surely Bacanora can’t be that much better.
Huarachis Taqueria
814 North Central Avenue
Phoenix, Arizona
(602) 773-1413
Website |
LATEST VISIT: 19 July 2026
# OF VISITS: 1
RATING: N/R
COST: $$$
BEST BET: Vampiro LaLa Lengua, Ceviche, Frijol Dip, Agua Fresca de Sandia
REVIEW #1533