Recently, my SO took me back to his ancestral home in New England
otherwise known to me as the land of no Burritos
So, as we prepared for our trip to Utah, I joked to him about having one last Burrito here in L.A. before we go. He snickered and let me know there was indeed decent Mexican in Utah
I bit my tongue because seeing would be believing
And what did I see pretty much the instant we arrived into Heber?! A Panaderia, El Molino Bakery! Then, a little further down the road home, two little Mexican Supermarkets! When I made note of all this to our host, he mentioned there also was a new Taqueria in town, Los Hermanos, which was pretty darn good (Our host had traveled through out Mexico, so I trusted his opinion!). And that was when what was to be a sleepy little ski trip turned into a total chowhound expedition. I previously didnt do any hounding research because to be honest, I believed there no interesting chow could be found in Utah (My Utah friends pretty much validated that feeling when the only thing they told me to seek out was Fry Sauce). So in planning this trip, focused on skiing and became resigned to the fact that I would let my meals fall where they may But once that inner hound starts sniffing He cant be stopped and so I began to embark on a risky chowy journey to see if I could indeed Survive Utah by not only trying those two Mexican places, but also by sampling some Utah Sushi, ordering the Clam Chowder at a sports bar, and having a high end sandwich at a tourist trap Can my chow spirit carry me and my stomach through this quest, or will Fry Sauce indeed be the culinary highlight of our trip? We shall see
Our first morning was when we hit the bakery. Located right on Main Street near the start of the town, its brand new. Open just a few weeks. I was a bit surprised when I walked in and saw that most of the stores space was filled up with Novelty Candy (Ring Pops, Fruity Candy Canes, etc ) and there was only a very small case of baked goods. Most of the goods were indeed the Mexican Pan Dulce Standards though (They did offer turnovers and croissants as well) and they all looked wonderfully fresh made (Which they were!). We picked up quite a few things. A Mexican Palmier (Oreja its usually called because it resembles an ear) which was wonderfully flakey and not too sugary so it remained crisp. Also some Mexican Bread pudding, dense, but not dry and wonderfully spiced. My favorite though was the Concha (named for its shell shape). It was smaller than the typical ones, but wonderful dense and the topping sweet. SO had a turnover, fresh out the oven again, amazing flakey (But not buttery or heavy) and the filling was an oozy rich, tangy, sweet cream cheese.
Seeing how wonderful everything looked and the potential of the space and kitchen, I asked the cashier if they were planning to sell Tamales. She said, no, not at the moment, I warned her she was going to asked that question a lot :)
While I spent my first breakfast in Utah savoring wonderful pan dulce, I spent my last diner in Utah having my beloved burrito. From what I was told, Los Hermanos Taqueria used to be a Subway. It also used to be more taqueria-ish and recently raised the prices a bit to serve more combo dinner type things. Still, the menu is pure taqueria. Tacos of Carnias, Asada, Birria, Lengua, they even have lamb! The only major thing missing that I noted was Cabeza. Another funny thing is that the translated menu didnt include Lengua nor Birria For drinks, they had a light, but well flavored Horchata as well as Mexican Sodas including Mexican Coke! :)
To eat, I actually ordered something rare for me, a Chile Verde Burrito. Rare because its actually pretty hard to find in the Taco Stands here in LA (Chile Verde is more of a Southwest thing). But I LOVE it and instantly fell in love with my big huge burrito as it arrived! The toritilla was well cooked on a griddle (No gumminess at all!) and it came with a side of soupy sour cream and fresh made Guacamole. I cut into my burrito and the lust calmed down as the actual Chile Verde was about evenly mixed into the rice and beans of the burrito. So it wasnt a big and meaty as I would have liked in the end, but the flavors were great. I hardly had to put on any of their ULTRA spicy Salsa Verde (Which appeared to be made of Canned Tomatillos but still very tasty).
SO had the Tacos of Birria and Barbacoa, which were also large and absolutely stuffed with meat. The meats were well flavored, although a little too much because the juice made the tortillas fall apart (Something I love because I grew up on Cochinita, but something my Asada loving SO didnt find so wonderful). There was also ordered a Taco of Carnitas, which is of the salty crisp school.
All in all these places werent amazing, but they really hit the spot. If you Utah folks do find yourself driving through Heber, jonesing for a Taco de Lengua or a Pastelito de Camote (Pumpkin!), do check these guys out! :)
Taqueria Los Hermanos (across the street and a little down is El Molino Bakery)
458 N Main St
Heber City, UT 84032
Between E 500 N and E 400 N
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