Dos Amigos, Mexican Fast Food, Kind Of.

Dos Amigos

861 South Main Street (Located inside Shell Station)
Blanding, Utah, 84511

Phone: (435) 678-2991 (Main Number for Shell Station)




Originally, Taco Time resided inside the Shell Station in Blanding and Monticello.  After being taken over by the 7-11 Corporation, Taco Time was to be replaced with Dos Amigos; Blanding opened, but Monticello did not.  It has now been one year, so it was time to try out this new Mexican restaurant which is basically Mexican "fast" food of sorts.



Chicken Taquitos
 

The shredded beef, sweet pork and chicken are cooked up fresh each morning; while the vegetables are chopped and diced fresh as well.  However, several of the items, such as Taquitos and French fries, are purchased frozen; tortillas are also purchased in bulk.  Each order is cooked up as needed, so no premade items are sitting under a heat lamp all day long.  The menus are written on chalk boards over the counter; read them well as there are several choices on how you want your food cooked...plain, smothered or loaded.





Chimi Plate

The Grande Burrito and Chimi Plate are bursting with your choice of filling; the Tacos have just enough to keep the tortilla from falling apart in your hand.  All come with shredded lettuce and diced tomatoes; sour cream, guacamole and dressings are considered extras.  Now while we're used to burritos and chimichangas being deep fried, these were rolled and put through a rolling heat unit.  Therefore, it's recommended you get the smothered version for added texture and flavor; plain just doesn't cut it.  However, if you want something really different, order the Rolled Taco Plate; three tacos that are stuffed, rolled, then deep fried; now this is good stuff!  The Spanish Rice has a slightly spicy flavoring and is moist, while the Refried Beans are firm and served with melted cheese on top.

Grande Burrito - Smothered



Crisp Taco Plate

Taco Salad

Booths line the window side of the building for dining in, but your orders can easily be boxed up for picnicking in the park.  The staff are friendly; smiling while taking your order, or helping you decide what would satisfy your appetite the best.  Do not be dismayed by the idea of Mexican food being served out of a gas station; you might just be pleasantly surprised.











Mary Cokenour

Good Food, not Fast Food, at the Patio Drive-In.

Patio Drive-In

95 N Grayson Pkwy. (Route 191)

Blanding, Utah, 84511

Phone: (435) 678-2177

Hours of Operation: Monday-Saturday, 10:30am – 9pm; Closed Sunday






In the late 1950s, an A&W opened up in Blanding, Utah; with a secondary franchise in Monticello.  While the Monticello location went bust after only two years due to lack of business; the Blanding location was holding strong.  Not wanting to be reigned over by A&W overlords, the owner left the franchise in the mid-1960s and the Patio Drive-In was born.  Since then, as told by Steve Bronson at the Blanding Visitors Center, “The list of people who didn’t own it at one time is far shorter than those who did.”

Patio Drive-In is an example of the 1950s drive-in diner; not as large as “Al’s” on Happy Days, but just as busy with both happy customers and employees.  The current owners, Lana and Ricky Arthur, have owned the restaurant since 2009; they have developed a strict vision statement, “WE ARE NOT A FAST FOOD RESTAURANT. We are a food establishment reminiscent of a bygone era where the quality of the food meant more to America than how fast it could be served.”  Anyone visiting the Patio can see, and experience, the truth of this statement; people talking, laughing and eating without worrying about the time; no one is rushed out.  Warmer weather can find visitors and locals alike sitting under covered umbrellas at the tables outside, or even sitting on the grassy lawn. 

 

Where's Waldo and Carmen Sandiego; probably at Patio Drive-In.

Order Area

Menu and Server, Heidi

 At Patio, the food is made to order; there are no heat lamp units, the one microwave is for employee personal use only; the food is freshly prepped and freshly cooked…period!  To make the quarter, or half, pound burgers (dependent on type ordered), the meat is partially cooked on the grill, then take a bath in house made au jus before going back onto the grill.  Did you ever wonder why they tasted so beefy and juicy? Now you know the secret, and here’s one more; the grilled chicken soaks in Sierra Mist soda, and another ingredient I swore not to reveal, before hitting the grill.  Do you love melt in the mouth onion rings?  Thinly sliced, separated and soaked in a buttermilk bath; hand dredged through a seasoned flour mixture; then deep fried to a golden brown.  Excuse me while I wipe the drool off the side of my chin.

Cheddar Melt

Chicken Ham and Swiss

Chicken Philly

Lil Buff Burger - 1/4 pound real Buffalo meat

Buttermilk soaked, hand dredged Onion Rings

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Orders can be called in for pick up, or use the drive-thru window, but be prepared to turn off the engine and wait.  Freshly cooked means freshly cooked; this ain’t no McDonald’s and everyone is so happy for that!  Welcoming atmosphere, friendly owners and staff, fresh made to order food; there is no way I could not put a positive perspective on Patio Drive-In.  Visit them, if you have not already, and I bet you will feel the same as I do.

 

Mary Cokenour

Went Back to the Branding Iron and Loved It.

Susie's Branding Iron

2971 South Highway 191 (across from Shell Station)
Moab, Utah, 84535

Phone: (435) 259-6275

Website: http://www.susiesbrandingiron.com/

Hours of Operation: Monday - Sunday, 11am to 10pm

On July 22, 1989, Karl Tangren opened up The Branding Iron; a place where locals could get good food, and play music.  Now we had visited this place about four years ago, and truthfully, we weren't that impressed.  It was only open for dinner and it didn't seem worth the travel, so wrote it off as a to-go place.  After being closed for a little while, and undergoing major renovation, it reopened on September 3, 2012 with new management of sorts, Karl's daughter, Susie Taylor.  The name was slightly changed to Susie's Branding Iron, now open for lunch and dinner.  We kept remembering our first experience there, so didn't rush to try it out; that was a major loss on our parts.

We finally went there on a Saturday night and it was an amazing experience.  After being warmly greeted and seated, our waitress, Melena, took our drink orders.  Melena is a doll, very efficient, attentive and makes sure you are enjoying your meal.  More and more diners kept coming in, some greeted by name; talking and laughter filled the air.  The restaurant is more open now, southwestern/cowboy décor; there is a bar that opens at 4pm every day, and a beautiful patio area.

Wednesday, Friday and Saturday nights is the Prime Rib special; 16 ounce slab (about 1 to 1 and 1/2 inches thick) of the most delicious beef we've tasted.  This Prime Rib was tender, juicy, perfectly cooked, and I swear it did melt in the mouth...chewing was optional.  It came with choice of potato (mashed potatoes are two scoops and homemade!), gravy and Navajo Fry Bread.  It also came with a generous side salad; the salad dressings, as well as the gravies, are house made; no bottled stuff.


I decided to try out the Country Fried Steak; a meal that no restaurant should mess up, and Susie's does a most excellent job.  The breading on the steak is one I've not tasted before, lightly seasoned, yet hearty; crispy, yet combines with the meat to create a wonderful mouth feel.  I too had the mashed potatoes, and corn for my vegetable; the gravy was peppery, but didn't take flavor away from the meat or potatoes.  Honey is a basic condiment on the table, so we saved our fry bread for dessert...it was a perfect finish to a perfect meal.

The atmosphere and staff are both welcoming and friendly; the food is top notch; whether for lunch or dinner, you must try out Susie's Branding Iron when in the Moab area...and they do take out service too.

Mary Cokenour

Twins Rocks Cafe is Still Buff in Bluff.

Twin Rocks Cafe and Gift Shop

913 East, Navajo Twins Drive
Bluff, Utah, 84512

Phone: (435) 672-2341

Website: http://www.twinrockscafe.com/

Navajo Twins and the Sunbonnet

Down in Bluff, one of the most popular places for any visitor to stop in at is the Twin Rocks Café and Gift Shop. The lure of the Navajo Twins in the background, and the Sunbonnet taking up residence on the front porch, is difficult to resist. More difficult to resist is the scent wafting out of the kitchen, and the sound of laughter from happy diners. Residents of San Juan County, however, already know this is the place to get a delicious, home cooked meal, and local favorites such as Navajo Taco, Navajo Pizza, Beef Stew, Sheepherder Sandwiches, Fry Bread and Ash Bread.

So, after doing some hoodoo hunting, it was no wonder we ended up at the Café for a much deserved lunch, and a friend joined us.  The menu is still not huge, but the variety listed has something pleasing for any palette.  Absolutely begin with the Buffalo Chicken Wings appetizer; baked, then deep fried to keep the chicken tender, but give that crispy coating that’s craved. The wings don’t sit in a puddle of sauce, but are perfectly coated (medium heat), served with celery and carrot sticks plus ranch dressing for dipping. These Buffalo Wings were so good, we got another order to munch on later.



The main entrees chosen were the BLT, Navajo Taco, and the special of the day, Prime Rib Sandwich.  The BLT was packed with veggies, plus slices of thick cut bacon; no mayonnaise though, so make sure to order some if you want it.  A side of fries is a must, as the ones at Twin Rocks are so good, you almost forget to eat your sandwich; of course they come with that Utah condiment, fry sauce.



How about a puffy round of fry bread topped with homemade chili, tomatoes, lettuce, olives, onions and shredded cheese…oh yes, it’s a Navajo Taco.  The fry bread is house made, and you cannot truly have a Southwestern experience without trying it; plain, as a taco, or even a pizza.








The special the day we were there was the Prime Rib Sandwich; meat so tender it melts in the mouth with sautéed onions and mushrooms.






Dessert was a three way split for us, Peaches de Chelly, a special treat of spiced peaches atop Fry Bread with ice cream, whipped cream and caramel sauce.  Afterwards it was a consensus, "Stick a fork in me, I'm done!!!"









A leisurely walk through the Gift Shop which offers up clothing (hats, t-shirts), books (cooking, local history, natural wonders), local foods (beans, sauces, Real Salt products), and all manner of souvenirs is a shopper's delight. 

The Trading Post next door features paintings, sculptures and more crafts from local artisans.  Twin Rocks Café and Gift shop is not just a place to eat and run, but an experience in itself. Take the time to enjoy!

Mary Cokenour

Shake Shack Built on Frozen Royalty.

Shake Shack

364 North Main Street (Route 191)
Monticello, Utah, 84535

Phone: (435) 587-2966

Facebook Page: https://www.facebook.com/frosteezshakeshack

Hours of Operation: Tuesday - Saturday; 12pm to 9pm

I first reviewed Shake Shack in August 2011, and I've got good news and good news.  First, the good news is that Shake Shack is still open every year during the warmer months.  Second, the good news is that the service, food, ice cream products and 1950s atmosphere is still going strong.

After the sale of the “Bailey and Wood Market”, Ralph Arthur Bailey needed a new venture. In 1954, the Dairy Queen Company was offering franchises throughout the United States. With his experience with freezers and food sales, Ralph decided bringing ice cream to Monticello would be a great idea, and he was correct. Monticello’s Dairy Queen (original address 612 North Main Street) opened that year; a simple walk up to the window store that offered up soft serve cones or in cups, and other frozen treats.

In 1972, Ralph passed on; the store was purchased by Jan and Grayson Redd; 1975 the interior dining room was added to the building. Their relationship with Dairy Queen ended in 1987; Shake Shack was born, but here’s a nifty piece of history for you…they are still using the original ice cream maker from 1954! The ice cream and dining menus built up over the years, and it was in 2007 that the Redds decided it was time to go on a diet. The parents of Teresa Brooks purchased the Shack, but quickly sold it off to their daughter and she is still running it today…thank you Teresa!


The Shake Shack is reminiscent of those 50s style diners where you can still get a burger, fries, with a drink or shake, and not leave your wallet empty. It's the type of place where you can sit down with friends and/or family, enjoy a good meal or just dessert; not feel rushed out or unwelcome. The menu is not huge in variety which is fine as it gives Teresa, and her friendly staff, the benefit of getting orders done up quickly and correctly. Another important point, the beef for burgers, potatoes for fries, and ice cream ingredients are locally sourced through Blue Mountain Meats.

Enough history, let’s get to the good stuff; the food and desserts! All food is cooked to order, not premade and sitting under a heat lamp; burgers are juicy half pounders with a variety of toppings offered, even an old fashioned patty melt. Chicken sandwiches, grilled sandwiches, hot dogs, French or curly fries, and the yummiest onion rings. 

Mushroom Melt, Patty Melt, Onion Rings, French Fries

Inside the Patty Melt
 

So, you already know that the soft serve is still made with the original Dairy Queen machine from 1954. But did you know that the shakes are thick, hand mixed and…wait for it…above the rim!?! Dairy Queen’s Blizzards may have started the trend, but Shake Shack has perfected it with real pieces of fruit, and cake, yes, cake! Take, for example, the raspberry cheesecake shake; real chopped up raspberries and cheesecake pieces…cheesecake!!! Not in the mood for a shake, how about a whopping banana split, sundae, float or freezer? Soft serve or hard served, the ice cream is awesomely great in a cone or dish. You so want to try out the newest item on the menu, homemade waffle cones; crunchy goodness! Teresa loves to play inventor and come up with winning combinations for our taste buds.

Real Cheesecake pieces folded into the shake.

Built on ice cream royalty, Dairy Queen; Shake Shack is proving to locals and visitors alike that a brand name can be outdone when you love and enjoy what you do.

Mary Cokenour