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.
I’m new to your blog. I’m a huge follower of “Cooking With Mr. C.” on Facebook. It’s also a wonderful blog filled with recipes and celebrity photos. I tell all of my friends to “Like” the Facebook page. I’m glad I found your blog also. Erin
Foodie, While I am happy your experience at Alamexo was good, that is either a fluke or a lack of knowledge of the great tradition of Mexican cuisine. From lots if mistranslations ands misspellings on the menu to bland and poorly thought our good Alamexo is a miss. It’s concept and idea are wonderful, but the chef and staff need to improve their realization.
The tiling that you found here at Alamexo, dubbed here as “Spanish Style,” is certainly not Spanish, but Mexican, from Puebla. Its name is “talavera.”
Thanks for taking the time to leave a comment about that. We fixed it!
Everything was up until we got our entrees. I ordered cochinita pibil and it was beef not pork. My husbands pork was nothing but gristle. Oh and the guac needed salt.