Update: Tortilla Bar has indeed closed. :( I heard they went to California but I'm not sure when and where. They will be missed!
|Butternut Squash Black Bean Soup w/ shallot oil sauce|
Tortilla Bar's chef/owner is Sam Oteo. His father and two brothers work along-side him. For more info on Sam's history, read this excellent article from the UVU Review. I'm deeply impressed with the unique style and flavors that come out of this place. I place it somewhere along the lines of Modern Mexican or Modern Southwestern.
|Granny Apple a la Andres: granny apple, manchego, meyer lemon vinaigrette|
|Avocado Tacos: avocado, utah goat cheese, beets, shallot oil|
Here we have a vegetarian taco. Amazing. I love thinly sliced veggies, especially on house-made corn tortillas.
|Molote: corn masa, organic protein (chicken on this day), salsa, frijoles|
I love dumpling-like food items. This dish had a good amount of heat. The depth of flavor was impressive. You WILL miss out if you let the heat stop you from ordering this dish.
|Calamari Empanada w/ cabbage|
My mom decided she'd be brave and order these calamari empanadas. So glad she did! The flavors and crunchy calamari is something to be craved. I want these again soon.
|Pork Belly Tacos: christiansen's farm berkshire pork, pickled onions/cucumber, chicharrón|
I almost have no words for how good everything, and I mean EVERYTHING, was/is. Ha, I wish there had been a hidden video of all of our first reactions. I mean, wide eyes, and "Mmm's", and I-can't-believe-how-good-this-is, all happened.
|Chicken Tacos: louise's wild range chicken, meyer lemon aioli, carrot, lime zest|
|Sweet Empanadas: sweet cheese, figs, crunchy quinoa, lime zest|
Listen up. I'm serious. This place is delicious. It's a small place (gotta start somewhere), so I recommend going at a slow hour or make reservations, but if you have to wait (and you will be waiting and standing outside), believe me when I say it's worth it.
The menu changes, so hurry over and try things that I have pictured so we can talk about it!