Bacanora

Name: Bacanora
Address: 1301 NW Grand Ave Unit 1, Phoenix, AZ, 85007, US

Sonoran Mexican

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Mon-Sat 5-10pm

1301 NW Grand Ave Unit 1, Phoenix, AZ 85007
Last verified: August 2026
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Wood-fired Sonoran dish with roasted vegetables and fresh garnishes at Bacanora

Appetizers

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Embered Elote$11
Spicy limon crema, cotija, elote spice + chiltepin
Frijol Dip$16
- Vegetarian
Queso, cilantro, escabeche, cebolla, quesadillas, tostadas
Cucumber Salad$18
- Vegetarian
Tomato, radish, salsa macha, tomatillo vinaigrette, quesos
Bone Marrow$24
Charred mixed mushrooms, brown butter macha, quark, hoja santa
Durazno Salad$22
- Vegetarian
Confit tomatillo, apricot, serrano, cilantro, goat cheese, pepitas
Calabasitas$22
- Vegetarian
Elote foam, nopal salsa, cotija, cebolla, cilantro, cherry tomato

Entrées

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Short Rib Asado$84
- Signature
Escabeche agave glaze, serrano crema, cucumber salad, cilantro, tortillas
Bone-In NY$84
NY strip, chorizo confit, frijoles, papas campesinas, tortillas
Pollo Asado$76
Roasted half chicken, papas, quesadillas, frijoles con queso, rajas in caldo, tortillas (limited availability)
Forty Ounce Bone-In Ribeye$300
- Signature
Quesadillas, frijoles con queso, roasted chiles, tortillas, salsas

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Short Rib Asado · Pollo Asado.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Embered Elote · Frijoles Con Queso.
Tortillas: corn vs. flour: Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant. On this menu as: Side of Tortillas.
Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Side Tostadas.
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Burrito.

Bacanora

Menu

Appetizers

Entrées

Quick Bites

Sides

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