Tarahumara Mexican Restaurant & Saveur 100 | Wine | Salt Lake City | Salt Lake City Weekly
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Eat & Drink » Wine

Tarahumara Mexican Restaurant & Saveur 100



Mexico via Midway:
nIf you should find yourself in Midway and are looking for something not so faux-Swiss, I highly recommend Greg Grass’s Tarahumara Mexican restaurant. It’s named for the native Tarahumara people of Chihuahua, Mexico. Best of all, this isn’t just a good Mexican eatery for Midway; it’s one of the best Mexican restaurants I’ve found in the entire state and worth a Wasatch County sojourn. There’s a salsa bar with more than 20 different homemade salsas to compliment dishes such as pollo asado, barbacoa (braised lamb), scrumptious pork loin braised in chile verde, mole poblano, seared scallops in passion fruit & tomatillo sauce, and a lot more. Tarahumara also recently added a bakery where you can purchase homemade flan, donuts, conchas, Mexican cookies, tres leches cake and lots of other breads and pastries. Beer, wine and sangria are also served at Tarahumara. Find them on the Web at Tarahumara.biz or in person at 380 East Main, Midway. Its phone is 435-654-3465, and it’s closed Sundays.


Savoring Saveur
nThe annual Saveur 100 published January/February 2009, always one of my favorite special magazine issues. This year’s Saveur 100 is dedicated to home cooking: the meals we make in the “heart of the home,” our own kitchens. Along with can’t-miss recipes like Sara Jenkins’ roast chicken with sage and garlic, French cassoulet, and Puerto Rican sofrito, are recipes for kitchen staples like homemade ketchup, mustard, hot sauce, harissa, and Worcestershire sauce, plus lots of great reading in essays about and by the likes of John Thorne, Lidia Bastianich and Paul Newman, late founder of the charity Newman’s Own. Plus, there are plenty of practical tips for selecting everything from pots and pans for braising and sautéing to choosing peelers, spatulas, whisks, and kitchen shears. You can visit Saveur online at Saveur.com.


Quote of the week: Small plates are the only way to fully experience a great chef’s style and flavors. —Jean-Georges Vongerichten


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