I had met Steve and Tricia Stanley who brought the concept to Salt Lake. I was impressed with their business acumen. And I liked their desire to offer more people the opportunity to experience the traditional recipes and cooking techniques from the Rio Grande Valley regions of Northern Mexico, Texas and New Mexico. I had to tell people not to be turned off or turned away when they saw lines at the restaurant. The concept is that you do stand in line but only long enough to tell the cook exactly how you want your meal prepared.
Every single meal is custom made for every single customer.
The line moves fast and you get to watch the progress of your meal as you move towards the cashier station. All meals are made from scratch and the tortillas are hand stretched. Burritos, enchiladas, tacos, salads and soups are all on the menu. Steve and Tricia really pleased me recently when they announced that a new location is coming to my neighborhood. E. 3300 South sometime next month.