SONORA GRILL

Let Sonora Grill help you accomplish your Top 3 New Year Resolutions

1. Lose Weight and Get in Better Shape: Going out to eat on a diet can be hard, but Sonora Grill makes it easy. We offer many healthy entrees made from fresh ingredients, like our Achiote Salmon that is steamed in a banana leaf and served with a black bean puree and sautéed plantains.  Our beans and rice contain no animal fat or chicken stock, cutting out unnessary fats and preservatives. And you really must try the Turkey Tostada Salad. You won’t be disappointed. 

2. Spend More Time with Family and Friends: This one is easy. Everyone loves going to Sonora Grill, and you might find yourself with more friends than you ever imagined. Sonora Grill has an amazing private dining room that is perfect for 8-10 people. It’s tucked away in the back of the restaurant, so you can keep things as loud or as quiet as you’d like. 

3. Use a Budget: Do you know about our Early Bird Special? At Sonora Grill you can get two entrees and two drinks for just $20 from 3:00 p.m. to 6:00 p.m. everyday. And be sure to join the Sonora Club so you can enjoy a FREE entree on your birthday and a FREE dessert on your anniversary.

There’s still time.

Give that hard-to-shop-for person on your list a gift card to Sonora Grill for a one-of-a-kind dining experience. 

We won’t even tell anyone you bought it at the last minute. 

We’ll be open Christmas Eve until 7:00 p.m.

Do we have a tortilla machine? Yes. Her name is Pamela. Do you see how blurry the pictures are? Pamela just doesn’t slow down enough to ever get her in focus. 

Pamela makes each and every corn tortilla we use at Sonora Grill by hand with a wooden tortilla press. Some folks use cast iron, aluminum, or even electric tortilla presses, but we prefer the traditional wooden presses, or “tortilladoras” since that are still commonly used in Mexico.

Lots of folks ask me where we go to get our great fruits and vegetables. I’m happy to say we don’t have to go very far. (Seven blocks, if you really want to know.)

Carlo’s Produce on Washington Boulevard is the place for fresh avocados, tomatoes, cilantro, tomatillos, pineapples, and more. Go check them out and support Ogden’s local businesses.

-Chef Chris

5 lbs. tomatillos (remove the husks, wash ‘em real good)
2 white onions, peeled and diced
1 lb. fresh cilantro, cleaned
2 whole serrano chiles
Juice from 6 limes
Kosher salt and fresh ground black pepper

Put everything in a blender or food processor and puree. Salt and pepper to taste.

Don’t think I’m giving away all of my secrets. I have plenty more up my sleeve. 

-Chef Chris

Dustin Fabis is the Manager at Sonora Grill. He is from the Second City and aspires to own a Chicago-style Italian Beef Sandwich shop. We’re glad he’s content working at Sonora Grill for now.

And for all of you ladies out there, Dustin is single. Please drop in and introduce yourself on Mondays.

Sorry, we can’t feed you every night.

We will be closed on Thursday, November 27 to spend time with our families.

Some of us will eat a turkey and some of us will talk to one.

12 ears fresh sweet white corn
1 white onion
4 cloves of garlic
1 Tablespoon olive oil
1 quart chicken stock
1/2 cup half and half
kosher salt and freshly ground black pepper

Slice the corn kernels off the cobs. (If fresh corn isn’t available, you can substitute 1.5 lbs. frozen corn.) Slice the onion, mix with the corn kernels, whole peeled cloves of garlic and toss with the olive oil. Roast the corn/onion/garlic mixture, uncovered, in the oven at 350 degrees until everything gets nicely browned. Heat chicken stock in a large pot and add the corn/onion/garlic. Simmer everything together for thirty minutes, and then add the half and half. Bring it back to a boil and then puree. Add the salt and pepper to taste. Garnish with tortilla strips, cilantro, sour cream, and pico de gallo.

-Chef Chris

Retired NBA basketball player, Thurl Bailey, will be the featured guest at the Weber State Football Coach’s Show on Tuesday, November 4. The Imagination Company, along with the Weber State University Athletic Department hosts The Sonora Grill Coach’s Show with Ron McBride every Tuesday night at 6:30 p.m.

The public is invited to come down and meet “Big T” Thurl Bailey, see player interviews, meet the coaches and staff, and enjoy some impressive Mexican food. Sonora Grill offers a special “Wildcat” menu from $7-10.

Did you know…?

Thurl and his wife Cindy have four children: Thurl Jr., Tevaun, Bre Elle and Brendan.

Thurl plays the tuba, trombone, piano and saxophone and also has an excellent singing voice.

Thurl served as a guest coordinator for the Utah Symphony in September, 1990.

Thurl would like to own his own radio station.