Update: Tortilla Bar has indeed closed. :( I heard they went to California but I'm not sure when and where. They will be missed!
This is one of those places that I spotted, did a double-take, and practically flipped around on busy State Street just to get a second look. So glad I didn't get in an accident.....
I was excited that the sign looked rustic (good style), and I was excited that it said "tortilla" (Mexican food). Pretty sure this is the same day I spotted Yuki Shaved Ice, and the first thing I did when I got home was add them both to Urbanspoon because they were THAT new. Tortilla Bar had to work through a few hoops to be able to open. It took awhile. I waited patiently, okay a little impatiently, and when they finally opened, I was still unable to go for two or three months--torture. By the time I finally went, I was happy that they already had a huge following. I knew I was going to love it.
|Butternut Squash Black Bean Soup w/ shallot oil sauce|
Tortilla Bar's chef/owner is Sam Oteo, and 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. Makes me so happy.
|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 have to have 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|
Remember how I don't like chicken unless it's awesome right? These chicken tacos may have been my favorite out of the two visits, and they weren't even mine. They smelled incredible, too.
|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!