10 reasons you’ve never had mexican like this before

Reason #1 Made From Scratch

Reason #2 Huge Chips and award winning Salsas

The staff at City Weekly just released their awards for Best of Utah 2010: Food & Drink.

Sonora Grill won Best Salsa. Here’s what they had to say:

“At Ogden’s Sonora Grill, meals begin with great chips and salsa. The “chips” aren’t typical: These are whole, intact, deep-fried corn tortillas that need to be smashed into chips. But it’s the salsas that star. There’s a lively, bright-green tomatillo salsa that is delicious, and also a rich red salsa made with roasted morita peppers that has the perfect amount of zippiness, smokiness and depth of flavor to make it a truly world-class salsa.”

Reason #3 Tableside Guacamole

Watch Steve work his magic with some avocados by clicking here.

Enjoy the recipe here:

2 large Hass avocados, perfectly ripe
Juice from one lime
Pinch of Kosher salt
1 tsp. white onion, diced
2 Tbsp. Roma tomatoes, diced
1 tsp. cilantro, chopped
Pinch of serrano chile, minced (more if you like it really spicy)

Reason #4 Utah’s First Ceviche Bar

Follow this link to learn about our Ceviche Bar

Reason #5 Handmade Flour and Corn Tortillas

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.

Reason #6 Authentic Mexican cheeses

Reason #7 Vegetarian beans and rice

Reason #8 The “Cadillac of all Utah Margaritas”

Reason #9 Ambiance and atmosphere

Reason #10 Gluten free, vegan, vegetarian, no MSG, no preservatives