Terraces of tortillas tower over simmering mole, a special recipe that has been passed down for three generations, on tables in the 15-year-old eatery with a family atmosphere. Here, in Blue Iguana's kitchens, Chef Castillo imparts the culinary arts of the Aztec empire to his team of cooks using his knowledge of Chihuahua, Mexico. In this province, families fiercely guard such traditions to honor their forebears and preserve their culture's legacy for future generations. Castillo specializes in mole recipes, which teem with rich ingredients such as chocolate, almonds, and pumpkin seeds. Guests seeking a lighter meal can customize tacos with a choice of more than 10 fillings, including grilled yellowfin, charbroiled sirloin, sautéed mushrooms, and spicy pork chorizo. The margaritas are mixed with the restaurant's brimming top-shelf tequilas such as Patron Silver and Don Julio. Diners can also visit the Park City location for breakfast dishes.
Reyes Adobe Restaurant composes scratch-made Mexican dishes of homemade corn tortillas and fresh ingredients for lunch and dinner. Dining duos can bite into appetizers such as quesadillas, nachos, or chicken taquitos, or opt to feed each other bites while other diners look on in quiet wonder at the teamwork on display. After sharing a starter, each diner mollify piqued taste buds with an entree, which range from the tender steak pieces of the carne asada plate to the tightly wrapped tidings of a bean and cheese burrito or grilled shrimp burrito. Chicken tortilla soup soothes south-of-the-border souls, while the taco fajita salad is the result of a standoffish taco opening up at last to offer diners a lettuce-filled embrace. Conclude the feast with the sweet flavors of flan, a mexican tart, or with the deliciously contrasting flavor notes of deep-fried ice cream.
Like the earliest alchemists, 501 On Main's Chef Andrew Sargent transforms organic and local produce into gourmet fare worth its weight in edible gold. After he puts the finishing touches on ratatouille, diners can knock down each layer of marinara-infused squash, eggplant, and red pepper in a controlled fork demolition. Fresh from the ocean, deep-sea scallops rest on beds of squash purée and braised leek, and grilled salmon burgers coexist with red onions and herbs between a toasted ciabatta roll. Chef Sargent also creates a unique dish for every night, forgoing the need to make meals exclusive by stamping them with the day's date. The eatery's interior matches the menu's casual yet elegant feel, offering high ceilings, huge windows on every wall, and hanging lights that fill the room with more warmth than a hanging coal furnace.
Nacho's Libre Mexican Restaurant taps into traditional Mexican culture through a varied menu of seafood and meat dishes wrapped in tortillas and paired with imported beers. After entering through the bright-pink façade, guests take in the dining room’s paintings and servers occasionally clad in a Mexican luchador’s traditional mask, cape, and Van Halen T-shirt. Chefs craft mole sauce in 10 variations of chilies, spices, and chocolate, and diners can create their own platter combinations of burritos, enchiladas, and chimichangas. Nacho's Libre also slings fare for quick delivery as well as catering for parties, meetings, and ocean-liner christenings.
In business more than 30 years, La Frontera prepares an authentic menu of Mexican dishes using select ingredients, homespun recipes, and fresh hand-rolled tortillas. Kick off savory adventuring with chips and salsa made from scratch daily ($2–$2.50), or dive in with Frontera nachos, a mishmash of meat, veggies, beans, jalapeños, guacamole, and sour cream ($8.75). The chili platter boasts a lineup of red or green chili, beans, rice, salad, and two tortillas ($7.75), and the renowned chili verde, made fresh every morning, slathers savory cuts throughout the menu.
Hosting human feedings in a cozy restaurant, Caterbee's friendly staff bedecks tables with dishes from a multifarious menu of American fare. Sandwiches ($5.99) set sail on white or whole-wheat bread and are anchored with fresh deli meats such as roasted turkey and honey ham, and a cheeseburger ($1.99), hot dog ($1.59), and side of fries ($1.59) allow customers to consume Americana without swallowing a 30-pack of flag pins. Patrons can assemble a combination of two Asian entrees, which include dishes such as spicy pork and orange chicken nestled atop a bed of chow mein, fried rice, or white rice ($5.99). Patrons may dine in Caterbee or carryout to devour meals in a beloved alley.