Recently in Mexican Category

For eating Mexican food, the Red Iguana is a landmark in Salt Lake City. Whenever a discussion about where to get good Mexican food occurs, it will always get a mention. When I figured out that it had chimichangas on their menu, we put it on the list of places we needed to evaluate as part of our ongoing Chimi project.

Suprisingly, due to the distance between my house and the Red Iguana it has been many years since I've eaten there. Fortunately, the ideal opportunity presented itself recently and we made a visit.

This entry is a little late in posting as we visited Cafe Pierpont about a week ago. I had to squeeze a short trip to Disneyland in during the last half of last week and I didn't get the review written before I left.

Chimichangas and you might even say most mexican food is all about the textures. The crunch of a fried tortilla offset by the creaminess of refried beans or the give of rice cooked and seasoned. One thing that my brother and I spend a lot time discussing whenever we are evaluating a new chimichanga is whether or not they got the texture right. And by texture, this means does the crunch of the fried tortilla encasing all the ingredients hold up until it reaches us, ready to be consumed.

My brother and I continued our survey of chimichangas available in the greater Salt Lake area. Today was stop number 2. See our first stop in the previous post on Su Casa.

Today was Bajio Mexican Grill. For those not close to a Bajio, it is a regional mexican chain that started here in Utah. From what I've heard, although it's unconfirmed, the guy who started it used to be one of the partners in another Mexican place in Provo called Rosa's which has since closed. After Rosa's he opened Bajio. Another unconfirmed piece of info that I've heard is that Bajio is at least partially owned by or has an investment from Subway. Bajio, which may have been local to Utah at one point, now has locations in several states and is actively franchising additional ones.

Su Casa is a small Mexican restaurant in downtown Salt Lake City. I was recently reading the editor's monthly message in a local Utah business magazine and he was drawing a comparison between chimichangas and advertising. I won't go into the details, but...