Cocina Madrigal Tacos Tequila - Phoenix

A real hole in the wall, but due to the good reviews on TA our family group of 12 visited before a baseball game. Wow Glad we did! The chips were warm and crunchy, the beer was cold, the margaritas were yummy, and the beef tenderloin tacos were the BEST I’ve ever had! The marinade is truly delicious. Chef and owner Leo visited with us, thanked us for coming, and shared stories of his time in Houston which is where we were all from. A very delightful meal…I just wish this Cocina was closer to home!

Yes it can be a bit loud and they may have squeezed a few too many tables into the place and it’s not in the high rent district but every time we’ve been there, we’ve had a very good meal. Definitely recommended

Cocina Madrigal has been on my list of places to try for awhile. It was packed on a Sunday afternoon, which I thought was a good sign. We were told it was a 30 minute wait for the two of us to sit inside, despite there being 4 empty tables and no one else in line. Maybe it was because they take reservations. We opted for the outdoor seating since we were starving, but that was a mistake on our part. The flies were unbearable.Our server seemed to have forgotten us. I had to walk inside to the bar to get our waters refilled, and even then, it took awhile to even be acknowledged with my two obviously empty cups of water.You have to pay for chips and salsa, which sucks, especially when you consider the cost of the entrees here. And speaking of the entrees, while they sure do look pretty, I can’t say there was anything special to warrant coming out of our way to eat here. I will say, the mushroom enchilada was pretty fire, even though it’s far from authentic. As for the birria enchilada…. that wasn’t birria, my friends. It was dry barbacoa with none of the color or seasoning one expects with birria. If it is indeed birria as they claim, it’s some of the worst birria I’ve ever eaten, and I’ve had a lot of it, and I’ve even made it myself. To say I felt let down is an understatement, and I’d even go as far as saying they’re intentionally misleading customers.The “sides” of rice and beans come in tiny little plastic cups that are meant to hold ketchup, and were good enough for only a few bites of each.The experience as a whole was a mixed bag. The food sure does look pretty, and everyone clearly hypes this place up online; it wasn’t bad by any means, but if the food was “out of this world” good it could’ve saved the the experience as a whole. In the end, we felt forgotten and unwanted, nickel and dimed for chips, salsa, and the world’s smallest sides of rice and beans, and misled by barbacoa pretending to be birria.Word to the wise: don’t sit outside. It’s loud, it’s hot (no fans, with misters they don’t use), but at least the flies will give you attention even if the staff won’t.

Everything was amazing! This honestly lived up to all of the reviews. The Chicken, Artichoke Mushroom Stack was exquisite. We can't wait to return!Food: 5/5

First time at Cocina Madrigal. It was our anniversary dinner. We arrived at 6:20 for a 6:30 reservation and we were seated right away. Our server brought us water and took our drink order soon after. We also ordered chips and salsa. The restaurant seemed to be a converted house, but I wasn’t sure. Sadly they had hard surfaces everywhere, so it was extremely loud. There were two TVs in the dining area and another in the bar. The restaurant was nearly full, including tables outside, with people going in and out all evening. Our server, after bringing us our chips and salsa, disappeared for 20 mins. I had to flag down another server to go get him. My wife and I each got the taco trio, which were three street tacos plus small sides of beans and rice. Sadly, we didn’t get our meals until an hour went by from when we walked in. Our drinks were ignored during the entire meal as well. The bill came to $59.30 for an app, two drinks and two entrees. The food was excellent and I would return but the service was horrendous. It seemed as if the servers didn’t have set zones cuz our server worked the dining room plus both patios. Perhaps they were short-staffed?