Not just a free trip . . . the lucky winner and a guest will join Steve and Dalton, (the owners of Sonora Grill) on a guided excursion to Mexico, just south of Puerto Vallarta.
FREE airfare
FREE accommodations in a private beach house (3 days, 2 nights)
FREE meals
FREE transfers
Be prepared for some relaxing on the beach and lots of great Mexican food!
To be eligible for the contest, enter the Sonora Club by Sunday, February 5th. The winner will be randomly selected from the entire Sonora Club and need not be present to win. The drawing will take place Monday, February 6th and the winner’s name will be posted that night. One entry per person. Sonora Grill employees and family members are not eligible to win. Must be 18 years or older. Must live within 100 miles of Sonora Grill. Passport required. Prize is non-negtioable, non-transferrable, and not redeemable for cash.
Click here to enter Sonora Club or go to http://www.thesonoragrill.com/sonora-club/
]]>All people love hot dogs. That’s not an opinion it’s a fact. And we, being like other people, wanted to have some. So we did. They were pretty standard hot dogs. The condiments were quite different. Mayo was offered, not mustard. No hot dog relish or sauerkraut, only pickled jalapenos and onions. They were fine enough. Nothing to write home about, but the atmosphere is what real makes the meal and standing in a crowd of people downtown in the sweaty heat eating dogs is an experience not to be missed.
It’s worlds apart from where we are now.
I had a completely different hot dog experience in Hermosillo years later, hunting down a particular local hot dog stand until we finally found it at one in the morning, a crowd of people waiting to eat. I can’t describe the scene. Fortunately someone took this picture.
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Sonora Grill is now taking reservations for holiday parties. We have many different options to suit your needs. Our private party room in the back is perfect for a small gathering with friends and the private banquet room is great for larger family or business parties. We also host parties in the main dining room and in the bar and lounge area.
Special holiday menus are available, with prices starting at $9.99. Everything is fresh and made from scratch, so we can easily cater to your vegetarian and gluten-free needs. Call or email for more information.
]]>We jump in the vehicle and he drives us down to Zaachila. There is very little light pollution here. You look up at night and you see stars. We go to the nicest restaurant in town. He waits for us on the sidewalk…he is already stuffed. His wife, he says, she makes the finest food in town…we go through the front door. A waiter escorts us to a courtyard. We eat a fascinating stuffed crab dish…the crab’s shell is stuffed with crabmeat, topped with hollandaise and a little cheese on top and baked under bread crumbs…it’s not unlike oysters Rockefeller except, of course that it’s crab and it’s served with saltine crackers and lime wedges…we devour chile rellenos, empanadas con hongos and flor de calabasa.…we roll out of the place. He is standing respectfully, talking with another man. He smiles greatly at me. How was everything?
Incredible!
Good, where would you like to go, my friend? The night is just started. Down to the zocolo? Have a brandy, a coffee? A postre?
Yeah…let’s go do that…go downtown.
Do you like to do shopping?
At night? Here?
Many good shops downtown…I take you.
In his car, we hear the radio, Zaachila radio. He gives us the monologue…it’s radical, political, some kind of peace movement..nobody likes the government here…some violence…the soldiers will come, he says….it’s easy to see…you look out the window, you see stars.
So we got off at the airport, grabbed a cab to the hotel and checked in. Way earlier than expected. After examining the hotel room for snakes and spiders, and finding none, we changed into our swimwear and huaraches and hit the beach. I recall thinking that we were starving to death, but the water distracted us…the water on the island’s west side is amazing. It was so clear, so blue with just a touch of clear greenness to it. The island itself is just a big flat rock, with very little surface water, i.e., no rivers or lakes…it’s just a great big plateau sticking up no more than 49 feet above the sea. There is some soil, lots of trees, but it’s really not very habitable…the drinking water comes mostly from a desalinization facility located on the island’s south shore. All the food is flown in from the mainland. The hotel served an odd kind of cuisine, food that wasn’t indigenous to the island, cooked by local cooks who were…to be eaten by tourists who, by and large, weren’t all that interested in local food or not local food to begin with…and yet, it was quite good…grilled beef steaks marinated in Dos Equis beer, slabs of grilled onions, canned diced tomato and canned pickled jalapenos, mixed together with fresh cilantro into a kind of de facto pico de gallo…long curly yellow fried plantains, fresh panela cheese from the mainland, packaged white flour tortillas and fried jalapeno poppers (the manufactured chile popper product having come from a box)…K. and I were surprised at the dearth of local culture here, but when you follow the tourists, that’s what you get. We stayed in the water till we were burnt to bacon. Next morning we got back in the water again. We still had a lot of Mexico to take care of but being in the ocean here, with its subtropical weather and underwater visibility like maybe a hundred feet, maybe 200 feet…swimming in this crystal water seems more like flying…it’s hard to just get up and get out, put on your sandals and simply walk away.
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K. and I got out and wandered downstairs through the cement interior of the tiny Mexican airport. It was under construction at the time. We walked out into the sun and within seconds we had a local quote tour guide. He said where you going? Are you going across to the island? I get you tickets.
Thanks but we have tickets.
For when? How long do you want to wait here? I can get you there right now. A plane is leaving in like ten minutes.
Yes, but I’m not in any hurry. Are we in any hurry, K.?
No.
How long you two wanna hang out here to get bothered by guys like me? Come on give me 20 bucks each and you be on a plane over to the island in like fifteen minutes.
Well, how do I know you’ll come back? I stupidly asked.
Come on man, what are we talking about? 40 bucks? You a rich guy.
I gave him 40 bucks.
K. says what are you doing?
I go why not?
The ’guide’ said follow me, so we did. We never even put down our bags or took off our backpacks. We just followed him. Next thing you know, we’re in a plane that’s skimming over the sea to the island. The water goes all the way to the horizon at those low altitudes…we haven’t eaten anything that didn’t come out of a Mexican vending machine for days.
Every Friday and Saturday the Sonora Grill flies in fresh fish from Hawaii. Fish so fresh that when you come down to get your ceviche, it’s really going to blow you away. Chef Courtney is creating exciting new dishes utilizing this seafood that has been out of the pacific literally about 20 hours. You’ll be able to taste the freshness. My favorite today is the seared Tasmanian salmon with achiote, lime and honey glaze…It’s crazy how delicious this thing is! So delicious! So crazy!
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MARGARITA SPECIAL – ECLIPSE MARGARITA, IN HONOR OF THAT TWILIGHT MOVIE COMING OUT. YAY! JOSE CUERVO, BLUE CURACAO ORANGE LIQUOR, FRESH LIME, CRANBERRY JUICE, CHATEAU MONET RASPBERRY LIQUEUR. ONCE YOU STIR IT, IT TURNS BLACK LIKE A VAMPIRE`S HEART! WE STILL HAVE HEINKEN LIGHT FOR THREE DOLLARS. GO TEAM EDWARD!
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Local First Ogden Kickoff Party
Thursday, July 1, 7:00 p.m.
Sonora Grill, 2310 Kiesel Avenue, Ogden
Tasty food samplers, a silent auction, and live, local music will be offered to celebrate the launch of Local First Ogden. Get to know the small-business community and come out to show support for buying local in Ogden. Sponsored by local eatery, Wing Nutz. Free to the public
Almost immediately upon landing I found myself in Spice Market with my uncles Gene and Roger. None of us had been there. I’d only read about it online. From Ogden, it seemed like it would be my kind of restaurant. These 2 live in NYC, but had never gone to eat at that place and it’s a kind of party scene so they really needed an excuse to go. This really isn’t where most 65 year olds go. Then again, my uncles are way beyond cool.
The menu was amazing. We ordered a prix fixe dinner, which included ‘5 courses with 10 tastes each’ in the words of our stunning waitress, who I later found out was studying to be an actress. The food was intoxicating. And there was so much food with so many spicy flavors. An abundance of decadence. I was lavished with essences, soups, salads, slaws and ingredients, components, hints, scents, suggestions, forks and knives. Lime leaves, galangal, taro,sumac, Thai basil, saffron, lemongrass, ramps, papaya, eel, douchi, halo halo, the kitchen sink!…they had stuff coming out of all over Asia. It was amazing. Someone had told the maitre d’ I was the Executive Chef of the Sonora Grill, the Best Mexican Restaurant in Utah, USA, I think it was Gene, because the next thing you know, here comes the maitre d’, with another course of food, and followed by a young man, Felix, with more food, and then more food and more food. O this isn’t my first rodeo. I’ve been here before…Felix and the maitre d’…and they were really chatting me up too. I would have said something but my mouth was full of food! They were peeling grapes and stuffing em in my mouth!As it turns out, by the time several courses had passed, I found out that those two were studying to be actors too! I half expected Chef Vongerichten himself, you know, he could be an actor. He always reminded me of Martin Scorsese anyway, but then I came to my senses. I was suffering from sensory overload. I got a hold of myself. I saved room for dessert. I got a quick cab ride down to Union Square Park and went out for late night espressos with an old friend!… Sleep?… Sleep Shmeep bleeped the sheep. I’ll sleep when I’m dead!