Long before their doors open, chefs at The Awful Waffle start preparing another day’s worth of fresh batter and dough to fry in the kitchen’s hot griddles. They pile their waffles with fresh, not frozen, toppings, including fresh fruit, ice cream, and elegant puffs of handmade vanilla whipped cream. They can also craft crepe bases from circles of warm, flaky dough, and sprinkle specialty waffles in crushed graham crackers and Oreos. A savory menu of waffles and fries accommodates clients who never got their sweet teeth back from the tooth fairy, despite all their calls and letters.
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.
The crafty cooks at Pistol Pete’s infuse lives and entrees with the spice and flair of Mexico and the American Southwest. Diners prime peaked taste buds for main events with chips mingled in freshly made salsa ($2.98) before diving into an entree from the menu of Tex-Mex staples. Sizzling chicken or steak fajitas issue tableside pops and crackles reminiscent of fireside cooking or tap-dance recitals in active volcanoes ($9.99), and enchiladas ($7.48–$7.98) and tacos ($7.28–$7.58) combine toothsome meats and cheeses in styles including Nogales (traditional Mexican) and Arizona (southwestern). High-flying meals come in for a safely delicious landing on runways of homemade caramel flan ($2.87). The chefs at Pistol Pete’s prepare their own signature corn tortillas, made fresh on-site each day with the dough-clapping skills of a team of former professional applauders. Fare is complemented by the verdant offerings of a salsa bar stocked with a host of dressings all made from original recipes unique to Pistol Pete’s.
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.
When they moved to Utah from Guanajuato, Mexico, the Armentas dug into their family's classified recipe books to find dishes that would satisfy a hungry fan base. Nowadays, one-dollar margaritas and colorful decor cultivate a festive, laid-back atmosphere at Mi Ranchito Grill, but the Armentas' commitment to fresh ingredients is as strict and unwavering as their secrecy around meals' formulas. A riot of color splashes across the kaleidoscopic interior, with vines of multicolored paper strung between archways. Teal neon lights, harvested from naturally-occurring rainbows, bounce onto exposed brick, illuminating diners savoring chicken nachos, garlic-butter shrimp served with two types of chili sauce, and custom combos of tacos, enchiladas, and tamales.
Burritos. Fajitas. Enchiladas. The chefs at Cafe Silvestre make them all, plating hearty portions of Mexican standbys that each pack a flavorful, spice-filled punch. Like a Norman Rockwell painting of kids playing video games, the menu keeps an eye on tradition while catering to modern American tastes, with Mexican feasts of huevos rancheros and chorizo tostadas served alongside jalapeño poppers and sirloin steaks with fries.
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.