268 SOUTH STATE STREET
SALT LAKE CITY, UTAH 84111
(801) 779-4747
MATTHEW LAKE, CHEF/OWNER
Alamexo embodies a hybrid of Chef Matthew Lake’s past and Salt Lake City’s future. Whether it’s Mezzo Chocolate, Red Iguana, the slew of taco carts, or Frida Bistro, Salt Lake City is interested in Mexican tradition with an elevated twist as well as a traditional emphasis.
Salt Lake City continues to build its food credibility by importing great chefs. Enter Matthew Lake and his Mexican concept, Alamexo. Many of the great chefs who make SLC a destination for foodies cut their teeth and sharpened their knives in other cities. There’s no shame in it. Every city has its story, and Salt Lake City’s is partially a tale of culinary experts finding a home among the urban/mountain setting and making their mark after time spent at other culinary destinations.
Chef Matthew Lake comes to town by way of some of the best East Coast eateries, learning from some of the best chefs around. In 1996, while working at New Heights in Washington, DC, Matt won Food & Wine’s prestigious Best New Chef award. Before his westward trek, Lake was in the kitchen at Rosa Mexicana with Josefina Howard, learning the nuance and craft of contemporary Mexican food.
Needless to say, Matt brings a pedigree to Salt Lake City that legitimizes Alamexo (and really anything he attempts).
Bright Mexican colors combined with clean modern lines proclaim a traditional Mexican-meets-fine-dining melting pot that comes together cleanly after a quick look at the menu—table-side guacamole (fresh guacamole prepared by the server in front of the patrons), Enchiladas Suizas (roasted pulled chicken seasoned with epazote, baked in a tomatillo cream salsa topped with melted queso Chihuahua, cilantro, and white onion), and a selection of twenty tequilas to match the flavors waiting in the kitchen. Something intentional and rich with tradition is happening within the walls of Alamexo.
Take a drive down State Street and you’ll pass the city’s heirlooms that will be around for years to come—Eagle Gate, the state capitol, the city building—but don’t miss the places like Alamexo that are changing the face of the city. Juxtaposed against the staples, Alamexo is a bite of freshness in a city falsely stereotyped for the opposite.
(SERVES 4)
For the salsa verde con crema por suizas:
16 (64 ounces) tomatillos, washed and peeled
5 jalapeños, roasted and stems removed
3 ounces garlic cloves
1 bunch cilantro
½ cup vegetable oil
Salt to taste
½ cup heavy cream
For the enchiladas:
Lard or vegetable oil
8 (6-inch) corn tortillas
1 whole (3-pound) chicken, roasted and shredded, seasoned with fresh epazote
16 ounces salsa verde (see recipe)
12 ounces Chihuahua cheese, grated
1 white onion, minced
1 bunch cilantro, chopped
To make the salsa verde con crema por suizas: Start by boiling the tomatillos until soft. Blend the tomatillos, jalapeños, garlic, and cilantro in a blender until smooth, leaving behind a few speckles. Fry the sauce in the oil, then let simmer for 45 minutes. Salt to taste and finish with cream. Cool and store.
To prepare the enchiladas: Preheat oven to broil. Put a spoonful of lard (or vegetable oil) in a 10-inch skillet and heat. When the lard or oil is hot, put the tortillas in one at a time and sear for 5 seconds on each side. Remove from the skillet and place on an oven pan.
Put 4 ounces of chicken into each tortilla and roll into an enchilada. Place all eight enchiladas in the oven pan and cover completely with the salsa verde con crema por suizas. Top with the Chihuahua cheese.
Cook the enchiladas in the oven for 3–4 minutes or until the cheese is light brown. Top with minced onion and finish with chopped cilantro.
