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.
Ever since Barbacoa Mexican Grill opened in 1998, ordering a meal has turned into a creative pursuit. At the fingertips of everyone who walks in the door is an edible artist's palette that they draw upon as they orchestrate the creation of their dream burrito, burrito bowl, or tacos. Inspiration begins with a foundation: hand-trimmed barbacoa beef slow cooked in a chipotle paste, shredded pork with roasted pineapple and a honey glaze, or even steamed vegetables. Then a rainbow of salsas, a choice of beans, and individually monogrammed grains of rice combine to create a fully personalized meal.
Now spread throughout Utah, Barbacoa Mexican Grill has also branched out beyond its inimitable meals. It strives to establish and strengthen communities by working with local nonprofit and charitable organizations. The primary focus of the restaurants' grassroots endeavors falls on the promotion of healthy, active lifestyles and the support of underserved children—evidenced by their cooperation with Big Brothers Big Sisters of Utah.
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.
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.