Mark September 16th as the perfect day to visit Alamexo for a day ripe with avocado-inspired dishes. Not only is it Mexican Independence Day, but also National Guacamole Day. Alamexo’s chef, Matthew Lake, named Food & Wine magazine’s Best New Chef in 1996, offers four tableside-made guacamoles for the occasion. Enjoy Alamexo’s house guacamole with chips and salsa or guacamole con fruitas (with mango, grapes and stone fruits), guacamole y chicharron con verde (with salsa verde and pork chicharrones) or guacamole y langosta (with over one pound of lobster). Here are Chef Lake’s four easy steps to perfect guacamole.
“I’m so excited to offer some new, creative guacamoles for the occasion,” said Lake. “Guacamole has been part of traditional Mexican cuisine since the time of the Aztecs.”
In addition to the nightly dinner menu, entrée specials and a specialty cocktail made for the occasion will be offered as well. General Manager Susan Bouldin concocted “Up in Smoke,” a cocktail that pairs together Mezcal, lime and hoja santa simple syrup with a chile molido rim. “Hoja santa is a dinner-plate sized herb often called the ‘root beer plant.’ With its pleasant herbal and flinty undertones of pepper and anise, it’s easy to like and it makes a fantastic pairing with Mezcal,” Bouldin said.
With a menu made with the finest organic, natural, and locally-sourced ingredients, Alamexo promises a guided tour through regional Mexican cuisine. Dine on classic offerings of tostadas, ceviche, tacos, tamales, quesadillas and ensalada in this approachable, yet refined dining experience.
Alamexo Mexican Kitchen is located at 268 So. State Street in downtown Salt Lake City. Visit their website at http://www.alamexo.com/Reservations for reservations.