Have you ever met a chef that you would follow regardless of where their kitchen is?. That’s how I feel about Matthew Lake from Alamexo, the new Mexican restaurant in downtown Salt Lake City. We first discovered him at Zy, then had him cook for our SLC Mixer at La Nay Ferme. We’re hooked. His new endeavor with Alamexo is no different, every bite of every dish was bursting with flavor.
You enter Alamexo with Mexican style tiling on the hostess stand and the bar. Quickly after sitting the fun begins with a house margarita and incomparably fresh guacamole made table-side and spiced to your liking. We easily finished off our pestle of medium spiced guacamole and moved onto an appetizer of crispy taquitos filled with juicy chicken and topped with queso cojita and salsa verde. At our table, we fought over who would get the last taquito.
For entrees, it was a hard decision. Everything sounded intriguing and I didn’t want to miss out on anything. I ended up splitting two dishes with a friend: the Enchilada Suizas and the Salmon served over plantains and a pineapple salsa. Others at the table ordered more enchiladas and Carne Asada Tacos. Beans and Rice also came out to the table to enjoy family style. The Enchilada Suizas where swimming in a bold tomatillo sauce and topped with melted queso Chihuahua. My favorite taste of the evening was the salmon, cooked perfectly and paired perfectly, with plantains, pineapple pico de gallo, and mole monchmanteles. All at our table were satisfied and content.
We’ll be coming back to Alamexo.