From Our Editors
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.