Huarachis Taqueria

Huarachis Taqueria is, in some ways, a classic younger sibling. It’s always mentioned alongside James Beard Award-winning chef Rene Andrade’s first, hot-ticket Grand Avenue eatery, Bacanora. That’s in part because there is some overlap with the menu and the two downtown restaurants are a stone’s throw from each other. But, Huarachis shines on its own, bathed in the electric pink neon hue of its sign. Its menu builds on Andrade’s approach to serving Sonoran cuisine with “puro amor” while also having some fun. There are shareable snacks including a creamy, spicy frijole dip, a gut-busting half-sheet pan of loaded asada fries and one of Phoenix’s most imaginative restaurant cocktail programs. Bring a group and plan to share one of Huarachis’ platters for the main event. Choose from ribeye, roasted chicken or smoked-and-confited pork carnitas. These meats are served with a cornucopia of accompaniments including crispy potatoes, “world famous” pinto beans, lightly charred elote, salsas and more that can be tucked into one of Huarachis’ pliant tortillas. These festive plates, plus an energetic dining room and an engaged staff keep us coming back for more.