Gustavo’s Fine Guadalajara Cuisine

Gustavo’s Mexican Restaurant

216 East Center Street

Monticello, UT, 84535

Phone: (435) 298-8270

Facebook Page: https://www.facebook.com/profile.php?id=100076579636108

Entering the fifth week of their opening in Monticello, Gustavo’s Mexican Restaurant is doing well, and keeping the staff busy.  An offshoot of the original Gustavo’s, located in Cortez, CO, this cuisine is completely unique from other Mexican based restaurants. The owner, Gustavo, and the majority of his staff are from Guadalajara, and the cuisine of that region can only be defined as “fancified”.

Upon entering, expect to be warmly greeted by Kelyn, a local resident, who is being trained for the wait staff.  Gustavo believes in giving back to, and sharing with, the community.  Training of the staff is of utmost importance, as everyone will benefit from learning and knowledge.  Our waiter though was Angel (also the manager), who hails from Guadalajara, and lives up to his name.  Very friendly, ready and willing to serve, and a wealth of knowledge about the menu selections, and the cuisine of the region.  A truly excellent bonus to the diners is the chef, Miguel.  He is a graduate of the University of Guadalajara, with a degree in culinary arts; and his assistant cooks are trained to do it up delicious!

 

The building is the old PJ’s, a rustic A-frame design with open floor plan and wood planking on the floor and walls.  Happy Mexican music plays in the background, and I swear one of the songs was from Ricky Martin…ai-ai-ai, caliente!  Speaking of caliente, salsa and chips are served up immediately; and made in house.  

The salsa has a kick, but then you crave more; in the words of John Cougar Mellencamp, “it hurts so good!”  In fact, even though all supplies are shipped in from Gustavo’s in Cortez, all main dishes, appetizers, salads, desserts, and condiments (except ketchup) are made freshly in house.

 

Bestselling main dishes are the vast selection of Street Tacos, Chile Rellanos Crispie and Gustavo’s Enchiladas.  My hubby, Roy, went for the Rellanos, while I looked forward to a diverse selection of enchilada and chimichanga. 

Both choices are served with rice and beans; the refried beans creamy with cheese, and rice lightly seasoned and fluffy.

Now be warned, the food you receive will not be what you are used to seeing.  In fact, it is so pretty, a wave of guilt occurs when cutting into the food, for who wants to destroy artwork!?!

The Chile Rellanos Crispie is topped with a Caesar salad that mixes with the chiles and cheese; a slight crunch comes from the tortilla wrapped around each rellano and deep fried.  This dish is packed with flavors, perfectly cooked; the Hatch chiles sweet and filled with a creamy cheese.

 

My chicken enchilada was stuffed with shredded chicken, a mild red sauce intermingled with piped over crème fraiche; the flavors are mild.  The chimichanga is filled with a mildly seasoned ground beef, surrounded with a crispy exterior, almost like a delicate puff pastry.  While I wanted to finish up every bite, room for dessert had to be left.  All the mild seasoning allows the palette to experience the various tastes, while spicy heat would only hide the flavors.

 

Angel recommended Gustavo’s Pie, and it was definitely a very good choice to end with.  This dessert can only be described as a square of lemony cheesecake flan; light, creamy and rich, but not overwhelming in sweetness.  While whipped cream and chocolate sauce are nice complements, this dessert is delicious just as is.

 

By the way, after ordering, the food does come out quickly, but do not expect to be rushed to eat and leave.  The atmosphere at Gustavo’s is casual, so just relax and enjoy.  Looking around at other diners, everyone was either eating heartedly, or laughing and talking between bites.  Recently, Gustavo’s was awarded a liquor license, so if you are looking for a more potent potion to have with your meal, they will have it.

Monticello locals, or their taste buds I should say, have gained plenty from the addition of Gustavo’s to its restaurant lineup.  Currently hours of operation are Monday thru Saturday, 11am – 9pm; closed on Sunday.  Located on Center Street, catty-corner to Maverik, it will not be a surprise to see tourists and truckers also flocking into Gustavo’s.

Keep an eye out for advertising on their Facebook page, and shared to locally based groups; a Valentine’s Day Special is in the works.

Mary Cokenour

 

 

 

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

Pepperhead is hot stuff!!!

Pepperhead

44 West Main Street

Cortez, CO, 81321

(970) 565-3303

Hours: Mon thur Sat – 11am to 8:30pm

Website: http://www.pepperheadcortez.com

Pepperhead is an open, airy restaurant with beautiful paintings and rugs adorning the walls.  The tables are along the walls, leaving the main walking area free, but spaced apart so diners have a sense of privacy.  The feel of a Mexican cantina, but with a quiet and calming atmosphere.  Tess, the co-owner, and the wait staff is very friendly; and answer questions with a smile.  Her father, Pete, is the other co-owner, but we did not meet him the day we were there.  The menu is small, but enables Pepperhead to concentrate on serving quality, not just quantity; and the meals are large.

Chimichanga — Large tortilla is filled with a choice of chicken, beef or pork and cheese, rolled and fried, and then smothered in red or green chile sauce.  Roy had the shredded beef with the red chile sauce; the Chimichanga is no light weight, so good thing he was hungry.   First we each tried a bite with just the red chile sauce, and it made the mouth explode; the beef tender and flavorful.  A bit hotter than I like, so I tried a bite with a little sour cream, and the difference was huge.  First you get the heat, but then the sour cream eases the heat down to a feel good experience.

Tampequeña -- Lightly seasoned thin-cut steak, cheese enchilada and a carne seca taco; served with rice and beans, sour cream, guacamole and tortillas. The steak comes folded, so you get more than you see at first; the seasoning was hot for me, but with a dollop of beans and sour cream, wrapped in one of the small, warm corn tortillas....heavenly. The carne seca taco opened my eyes; the grill taste of the meat was surprisingly awesome. They use white Monterey cheese, imported from Mexico, in the enchilada; it is mild, gooey and a plaything for the mouth. The rice is lightly seasoned and moister than most rice you get on a Mexican menu; the beans are the best refried beans I've ever had...not dry and very yummy.

We made sure to leave a little room for dessert and ordered one of our favorites.

Sopapilla – A hot, puffy flour tortilla with just a hint of crispness to the outside.  Tearing it open, steam is released; the interior is bread soft and begging for a good dose of honey.  We each had one of our own; it was the perfect dessert and contrast to the spiciness of the meals we enjoyed.

Salsa and Guacamole are made fresh on the premises.

The Salsa, if just looking at it, looks unimpressive; basically tomatoes, but it holds a secret surprise.  Put some on a tortilla chip, eat it and then….wait for it…wait for it…oh, a nice slow burn that eases down the back of the throat, and the Salsa becomes alive.

I’m not a big fan of Guacamole, but the one at Pepperhead happens to go great as a condiment, or as a chip dip.  It is slightly chunky, garlicky with a hint of sweetness, and a fine accessory to any of their dishes.

Not a fan of large, chainlike Mexican restaurants; then Pepperhead is the place you want to sit, relax and eat in.

Mary Cokenour