salt Lake magazine Dining Award winners pull flavors, ingredients and techniques from cuisines all over the world, becoming ever more particular in the source of their ingredients. Take a peek into the pantries of Utah’s best restaurants.
The Secret Ingredient: Guajillo Chile
To come up with the ingredient, Chef Ferran convened with his staff. “The consensus regarding unique items seems to be the variety of chilies we use in a restaurant not really known for spicy food. The most ubiquitous in our recipes would be the quajillo chile. It is a primary ingredient in our mole rojo, our smoked chile Rosso buck, as well as our ahi tuna poke.”
2019 Dining Award Winner Cucina
- Cucina, 1026 2nd Avenue, SLC, 801-322-3055, cucinawinebar.com
Working with Chef Joey Ferran, owner Dean Pierose recreated his casual Avenues deli into a bistro and wine bar where the mellow atmosphere soothes your spirit while the cuisine excites your taste buds. Pulling together a small world of flavors, Chef Ferran seasons cauliflower with red mole, sweetens a duck breast with saba, finishes a fried avocado with tamarind-coconut curry. This is by no means a Southwestern restaurant and you wouldn’t call the food spicy but Chef Ferran does rely on some of those flavors.
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