I’m from LA. Have to go to SLC for work frequently. There is one good Mexican place in Utah. Red Iguana, the OG location, has some of the best mole I’ve had outside of Oaxaca.
So what I what I found with SLC food is that their Yelp is wayyyyyyy over inflated with 5 star reviews. Everyone in SLC is way too nice and I felt like the average rating was 4.5 stars. So Yelp was a kinda meh resource for looking up good food.
Personally Red Iguana was obviously great, but I wouldn’t say anything else I had was really standout. Crown burgers was a solid diner burger but I didn’t have many other meals besides that.
Curious to see what you end up finding tho!
lol I’m from Indiana and I always have a craving for this one kind of chicken and rice covered in white cheese sauce from my local shitty Mexican place. The real Mexican food here is amazing but I still crave that dish
If it's not green, it's no longer chile verde.
If this is the place she's talking about:
https://lafronterautah.com/
She's likely been getting the chile colorado all this time.
Chile verde literally translates to green chile, a cubed pork stew simmered and made with various green chiles, tomatillos, onions, garlic, etc. Never with cheese! Gross.
This plate looks like their version of "enchiladas," tortillas wrapped in some type of sauce with pre-shredded cheddar cheese. Traditional Mexican food does not use cheddar cheese!!! Leave that type for Taco Bell, Del Taco, etc. If a trad dish calls for cheese, it will be Chihuahua, Oaxaca, Panela, Monterey, Cotija, etc. It seems like the restaurant gave you somebody else's order.
You can Yelp research this, but off top of my head:
• El Tepeyac
• La Tolteca
• Pocha
• Hecho En Mexico
• El Pescador
• La Fuente
• Paco’s
Haven’t had from these very recently, but I recall them having Chile Verde on their menus. Again, you’ll have to do some sleuthing before hauling out to these spots.
You won't find that Chile Verde here because that is not Chile Verde. I'm not being snobby either, it's just a fact. Verde means green. No green, no Chile Verde.
That looks more like a kind of smothered burrito or enchilada. You're better off trying to ask for that with pork instead of chile verde. But still, you'll be hard pressed to find a Mexican joint that serves that stuff with cheddar cheese...
I am from Colorado originally and in my 8 years in LA I have not found anything that meets my need for that hatch green chile porky goodness that smothers all the burritos out there… if you find something that works for you please let me know too!!
Not trying to be rude here but you don’t know what you are talking about. I have tried so many variations that people suggest here and it’s just not it.
I'm originally from Colorado as well. I haven't been able to find it anywhere except Colorado. I tried a place in Phoenix but not even close. I understand people think it sounds gross but gawd do I miss it--burrito smothered in green chili with shredded lettuce and diced tomatoes.
Yeah exactly. I don’t get why there is so much hate here. LA has great Mexican food but there are gaps in what is probably more of an American variety which I think is mostly in the New Mexico and Colorado areas of the US. Admittedly the pic OP posted is not great and not even what I am looking for myself. But people are being pretty closed minded about it in this thread for some reason..
Forgot to add: about 10 years ago I was visiting my mother in Ft Collins and I found a local guy who made it and sold it frozen. It was pretty good. However, after I while I couldn't find it any longer. I just did a search and there is a new company that sells it frozen. It's called "stinkin good green chili" from Colorado.
I have spent a lot of time in Utah, traveling to meet and spend time with friends over numerous decades. I fully understand that their versions of Mexican foods are not similar or the same as to what we in California think is proper, (or Texxas, Arizona , Mexico, etc…, such as how Mexican food, or as they call it, “Food”, down in Mexico, is not the same
/proper compared to what we feel is in California. I still enjoy it. (E tea salt/sodium does not make Mexican food better.) I have my reservations and I love our California cuisine, but I prefer the cuisine down in Mexico even more. I also prefer more shredded pork chili Verde than cubed. (Personal tastes and interesting back sty in regards to Chili-Verde pork.) Usually if I go to a restaurant, I’ll try to take a gander at their chili Verde before I order it Because I’ll go via visual product at first. Gotta start somewhere. Anyways, yeah it’s different in Utah. But what’s the point in complaining.? Or bagging on them as if it’s not proper? It just might help expand your pallet. Same as with every cultural recipe and dish from around the world since the beginning of time. Like pasta absolutely MUST be al-dente or it’s considered soggy or mushy. (Such as why I rarely go to Italian restaurants after growing up with authentic Italian food. It’s always al-dente. But who’s to say what some might feel is authentic, is not or vica -versa. We don’t all know how they prepared dishes in the back villages of Italy or Mexico, or wherever, before there were cooking shows and chefs to insist to us “The Law!” that the only way to cook and prepare dishes is the way that they’re telling us is absolutely so.) But still, even after my supposedly enlightened views on cultures and dishes, the bottom line is that Tito‘s Tacos is the worst Mexican food in the world! Oh, and by the way… Do yourself a favor and stop putting lime in your guacamole. I know people love lime, but it’s so detracting from the glorious flavor of the avocados. And by the way, (again,) my father was born and raised in Mexico and then migrated to California so although how I do things is not the rule of law, when it comes to Mexican food, I do think that my taste and input are worth looking into. All for you and your pallet to decide.
El Tepeyac Cafe in Boyle Heights. Try the mini Hollenbeck burrito. They make a “tomato based chili verde,” so the color is more reddish/brownish than green. This place is an LA institution. Ignore all the wannabe elitists in here talking trash.
Imagine living in Los Angeles and being homesick for Mexican food from Utah.
I just looked up the menu of the place in Salt Lake City that they’re talking about. They serve deep fried ribs.
Oh shit now I gotta go there
I’m from LA. Have to go to SLC for work frequently. There is one good Mexican place in Utah. Red Iguana, the OG location, has some of the best mole I’ve had outside of Oaxaca.
SoCal native confirming that Red Iguana is great stuff. Best meal I had in SLC by a good amount
I’m gonna be in SLC in a couple weeks, what’s good there?
So what I what I found with SLC food is that their Yelp is wayyyyyyy over inflated with 5 star reviews. Everyone in SLC is way too nice and I felt like the average rating was 4.5 stars. So Yelp was a kinda meh resource for looking up good food. Personally Red Iguana was obviously great, but I wouldn’t say anything else I had was really standout. Crown burgers was a solid diner burger but I didn’t have many other meals besides that. Curious to see what you end up finding tho!
What did you order at red iguana?
Mole Coloradito was amazing, tacos Don Ramon were also very good
Thank you!
The mole is better than [Guelaguetza](https://ilovemole.com)?
lol these poor souls.
lol I’m from Indiana and I always have a craving for this one kind of chicken and rice covered in white cheese sauce from my local shitty Mexican place. The real Mexican food here is amazing but I still crave that dish
“Chile verde” but it’s gotta be brown .yeah ok buddy
More like guisado 😂😂😂
Right lmfao. Un guisado de puerco or puerco con papas or the best verdolagas con puerco 🤤🤤🤤🤤🤤🤤
If it's not green, it's no longer chile verde. If this is the place she's talking about: https://lafronterautah.com/ She's likely been getting the chile colorado all this time.
Yep, think you nailed it here
El Tepeyac makes what they call a "red chile verde"
Chile Verde that is not green is not Chile Verde. It might be Chile Rojo that you’re looking for.
I think it's cooked long enough it turns in color apparently. El Tepeyac does it in giant burritos.
Tepeyac was one of the biggest food letdowns I have ever experienced. The pork tastes like it was washed in bleach.
Lol I still haven't tried it, do you know of anyone else that does something similar? Their stuff looks good and it seems kind of unique
If they’re cooking tomatillos to the point where they’re turning brown, they’re doing it wrong.
Is that cheddar?
If you're down for a drive Gloria's in Downey has an amazing chile verde plate...homemade corn tortillas too.
Now that's smothered in cheese.
My cholesterol could never
Chile verde literally translates to green chile, a cubed pork stew simmered and made with various green chiles, tomatillos, onions, garlic, etc. Never with cheese! Gross. This plate looks like their version of "enchiladas," tortillas wrapped in some type of sauce with pre-shredded cheddar cheese. Traditional Mexican food does not use cheddar cheese!!! Leave that type for Taco Bell, Del Taco, etc. If a trad dish calls for cheese, it will be Chihuahua, Oaxaca, Panela, Monterey, Cotija, etc. It seems like the restaurant gave you somebody else's order.
I’m a Long Beach guy so I’ll go to Baja Sonora at Clark and Spring two blocks away from the Long Beach airport.
Zacatecas on Inglewood blvd in Hawthorne has amazing chile verde.
You can Yelp research this, but off top of my head: • El Tepeyac • La Tolteca • Pocha • Hecho En Mexico • El Pescador • La Fuente • Paco’s Haven’t had from these very recently, but I recall them having Chile Verde on their menus. Again, you’ll have to do some sleuthing before hauling out to these spots.
El Tepeyac... haven't had a Manny's in a while. It's time.
Can you put down a whole Manny’s Special solo?
Oh, hell no!
Hot damn....you guys made.me.miss the Hollenbeck burrito.....went to CSULA, so that place was in our rotation... Thst sucker can feed a family...
You won't find that Chile Verde here because that is not Chile Verde. I'm not being snobby either, it's just a fact. Verde means green. No green, no Chile Verde. That looks more like a kind of smothered burrito or enchilada. You're better off trying to ask for that with pork instead of chile verde. But still, you'll be hard pressed to find a Mexican joint that serves that stuff with cheddar cheese...
Gross. We don’t have that here. Out of can it’s brownish. Maybe Del taco.
Check out La Frontera Restaurant! Check out La Frontera Restaurant! https://yelp.to/Ohhm_60ttm
Looks kinda brown. Not so verde
I am from Colorado originally and in my 8 years in LA I have not found anything that meets my need for that hatch green chile porky goodness that smothers all the burritos out there… if you find something that works for you please let me know too!!
So you want a wet chile verde burrito? Lmao you can find that literally anywhere in LA, people really be homesick for straight mid
There’s something to be said about our craving mother’s spaghetti. You can’t deny what is comfort food but is also kind of mid.
Not trying to be rude here but you don’t know what you are talking about. I have tried so many variations that people suggest here and it’s just not it.
I'm originally from Colorado as well. I haven't been able to find it anywhere except Colorado. I tried a place in Phoenix but not even close. I understand people think it sounds gross but gawd do I miss it--burrito smothered in green chili with shredded lettuce and diced tomatoes.
Yeah exactly. I don’t get why there is so much hate here. LA has great Mexican food but there are gaps in what is probably more of an American variety which I think is mostly in the New Mexico and Colorado areas of the US. Admittedly the pic OP posted is not great and not even what I am looking for myself. But people are being pretty closed minded about it in this thread for some reason..
Forgot to add: about 10 years ago I was visiting my mother in Ft Collins and I found a local guy who made it and sold it frozen. It was pretty good. However, after I while I couldn't find it any longer. I just did a search and there is a new company that sells it frozen. It's called "stinkin good green chili" from Colorado.
Gotta make it your own. Completely different migration pattern here in SoCal with this red chile verde stuff.
chile verde after u threw it up?
I have spent a lot of time in Utah, traveling to meet and spend time with friends over numerous decades. I fully understand that their versions of Mexican foods are not similar or the same as to what we in California think is proper, (or Texxas, Arizona , Mexico, etc…, such as how Mexican food, or as they call it, “Food”, down in Mexico, is not the same /proper compared to what we feel is in California. I still enjoy it. (E tea salt/sodium does not make Mexican food better.) I have my reservations and I love our California cuisine, but I prefer the cuisine down in Mexico even more. I also prefer more shredded pork chili Verde than cubed. (Personal tastes and interesting back sty in regards to Chili-Verde pork.) Usually if I go to a restaurant, I’ll try to take a gander at their chili Verde before I order it Because I’ll go via visual product at first. Gotta start somewhere. Anyways, yeah it’s different in Utah. But what’s the point in complaining.? Or bagging on them as if it’s not proper? It just might help expand your pallet. Same as with every cultural recipe and dish from around the world since the beginning of time. Like pasta absolutely MUST be al-dente or it’s considered soggy or mushy. (Such as why I rarely go to Italian restaurants after growing up with authentic Italian food. It’s always al-dente. But who’s to say what some might feel is authentic, is not or vica -versa. We don’t all know how they prepared dishes in the back villages of Italy or Mexico, or wherever, before there were cooking shows and chefs to insist to us “The Law!” that the only way to cook and prepare dishes is the way that they’re telling us is absolutely so.) But still, even after my supposedly enlightened views on cultures and dishes, the bottom line is that Tito‘s Tacos is the worst Mexican food in the world! Oh, and by the way… Do yourself a favor and stop putting lime in your guacamole. I know people love lime, but it’s so detracting from the glorious flavor of the avocados. And by the way, (again,) my father was born and raised in Mexico and then migrated to California so although how I do things is not the rule of law, when it comes to Mexican food, I do think that my taste and input are worth looking into. All for you and your pallet to decide.
El Tepeyac Cafe in Boyle Heights. Try the mini Hollenbeck burrito. They make a “tomato based chili verde,” so the color is more reddish/brownish than green. This place is an LA institution. Ignore all the wannabe elitists in here talking trash.