"My son and his fiancee took the family out to dinner because they were going to be gone for a while. I had the large platter of chile verde wet burrito with an enchilada, tostada, rice and beans. Also ordered a ground beef taco. Helen ordered the chile rellano platter and Evan had the menudo which was fantastic. My wet burrito did not have a great cheese sauce as I was anticipating, it tasted like a dull enchilada sauce instead. The taco, had a manufactured shell, and the beef had no flavor. The tostada, same. Manufactured shell. The rellano perfect. I think if you are going to be authentic, you should not cut corners and put out Manufactured shells. The salsa, for the chips and salsa, tasted like Pace picante with jalapeño and cilantro added. They need to up their game. Fresh needs to be a priority and maybe hire a professional tortilla maker that makes Fresh on the spot. I wouldn't mind going in there and teaching them how to make hot sauces and Pico salsas, that are Fresh. The difference between California authentic Mexican food, and Utah Mexican food, needs to learn to make it better. Helen and I would love to teach the cooks a few things."
