Last month over on our Instagram channel we showcased some of the more interesting dishes you can find at Alamexo in downtown SLC. As ever, for those that don’t follow us over there (and really, come on now, take a break from Pokemon Go and follow us stat) here’s a recap of some of those eye popping dishes.
As I wrote about back in March, Alamexo is anything but a typical Mexican restaurant. In fact scratch that. Alamexo is perhaps the most traditional Mexican restaurant you’ll find in SLC, just not necessarily in the way most Americans might perceive; Mexican cuisine being much like Chinese cuisine, one storied in centuries of rich culinary tradition, but adapted, molded and reworked to local taste buds over the decades.
The refined menu at Alamexo is a humble nod to kitchen customs that stretch back generations before the word smothered skeezily creeped into the menu dictionary. Check out the pictures below to see what I mean.
If you haven’t yet tried Alamexo, put the next few Thursday’s in your diary. Every Thursday, 5.00 p.m. to 6.30 p.m. in their bar area, enjoy $1 tacos. Each week will see both a meat and vegetarian option, plus a specialty cocktail too. I got a sneak peak last week – scroll down for this weeks menu.
Despite the ridiculously cheap price, you can expect the same commitment to ingredients and methodical prep as you would ordering from the main menu. “We can do some really fun and adventuresome tacos that I normally wouldn’t be able to put on my daily menus.” according to chef/owner Matt Lake. As such, expect creations like tacos carnitas y salsa verde cruda, tacos flor de calabaza y salsa frijoles y hoja Santa, tacos de bistek y salsa molcajete, tacos Hongos y salsa guajillo.
All for a measly buck. An absolute steal. Don’t miss out.
Guacamole made tableside, to preference of mild, medium or spicy. Heat lovers, ask for their additional special hot sauce, to really liven things up.
Ceviche del dia, daily ceviche served with crispy plantains. Pictured with house margarita for good measure.
Pulled pork seasoned with avocado leaf, baked in traditional mole poblano, topped with queso fresco, esquites, white onion & toasted sesame seeds.
Guajillo & garlic marinated scallops & shrimp, comal seared. Served over arroz con leche with wild mushrooms & roasted vegetables.
Slow cooked salmon filet with crispy bananas, pineapple pico de gallo & mole manchamanteles.
Wall art besides the bar area at Alamexo.
Menu for the inaugural taco Thursday, coming up on June 21st.
Vegetarian tacos and pork tacos respectively.
268 State St #110, Salt Lake City, UT 84111
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.
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