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El Bravo

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8338 N. 7th St. Phoenix, AZ 85020

602-943-9753 

 

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8338 N. 7th St. Phoenix AZ 85020

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  • Mexican
    Mon-Thu 10am-8pm, Fri-Sat 10am-9pm
    $ $
    MasterCard, Visa, American Express, cash
  • casual
    Patio/Sidewalk Dining, Takeout, Private Party, Banquet Facilities, Wheelchair Accessible
    Brunch, Dinner, Lunch
    Beer/Wine
  • Not Accepted
    Lot Available
Description

You haven't lived until you've tried El Bravo's machaca burro. This small, pleasant restaurant makes some of the best flour tortillas around, and its green chile burros are hard to beat, too. It's also one of the few places in town serving Navajo tacos, and popovers with honey and powdered sugar.








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Back to Top Phoenix New Times Awards | Visit the Best Of Website

  • 2012 | Best Tamales

    For 30 years, this Sunnyslope restaurant serving Arizona-style Mexican food has been one popular joint. And with good reason: This is where you take the family for inexpensive renditions of the staples, especially the tamales. What makes them so good? Well, for starters, there's the key ingredient: masa. Here, it's a little sweet, moist, fresh-tasting, and light -- none of that super-dense dry stuff. Then, there's the meat, tender shredded beef or juicy chicken. Finally, there are the... More »

  • 2007 | BEST TAMALES

    What makes the green corn tamales at El Bravo so addicting? Is it the moist, sweet masa, or the creamy, tangy green sauce? We're not sure, but we know that every time we visit this cheerful, family-run nook, we can't resist ordering one. The menu's filled with other temptations, too -- like burros made with thin, homemade tortillas, and a unique, house-specialty machaca made with dried beef and eggs -- but we can always save room for a tamale. And now that El Bravo has a second... More »

  • 2000 | Best AZ-Mex Restaurant

    A glance at El Bravo's menu is deceptively ho-hum -- beef burros, chicken tacos, chimichangas, combo plates. Don't be fooled. This food may sound like Taco Bell, but it tastes authentic. Everything is made fresh in the restaurant's open kitchen, and owner Carmen Tafoya isn't shy about sneaking in the spices where appropriate -- her red chile beef packs a mean left hook. The tanker-size tamales are fluffy; the chicken green corn positively floats off the plate, studded with lots of fresh... More »

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