1615 SOUTH FOOTHILL DRIVE
SALT LAKE CITY, UTAH 84108
(385) 259-0712
TODD GARDINER, CHEF/OWNER
Tacos and tequila put Taqueria 27 on the map. You’ll find this taqueria on your way up to the mountains or as you’re heading toward downtown and the university. It’s easy to miss from the street but too memorable to forget once you’ve visited. These are not your traditional tacos and margaritas but a whole new wave of sophistication for these Mexican favorites.
The chef, Todd Gardiner, chose a style of food for the way it lent itself to his creativity. After years of working at other local restaurants, he knew exactly what he wanted when he opened up his own spot: a menu that could evolve, with plenty of opportunity for inspiration.
As a few examples of his innovative spirit, fried chicken tacos with mint salsa and Sriracha are a weekly special, PBLTA tacos (Pork Belly Lettuce Tomato Avocado) are a regular menu item, and wild mushroom tacos are a unique favorite for meat eaters and vegetarians alike. If you’re really going out on a limb, the pear and beet taco with balsamic and blue cheese is a real treasure.
The menu also offers six varieties of guacamole, from traditional guac to spicy mango. The guac of the day helps keep things fresh. You’d never think to put green apple, pickled red onion, and Serrano peppers in your guac, but you’ll be glad Todd thought of it.
Flavors of every component of the menu stand out. Even the corn tortillas are made fresh in-house. The ingredients are so fresh at Taqueria 27 that they don’t even own a freezer. And if you’re into tequila, the selection is vast. As Todd says, “Meals at Taqueria are best shared, family style, so you can try more on the menu.” And everyone in the family will find something to enjoy.
(MAKES 8 TACOS, SERVES 2–4)
For the tacos:
8 pieces pork belly (about 1 pound)
8 corn or flour tortillas
3 tablespoons jalapeño aioli (see recipe)
½ cup shredded lettuce
8 slices ripe avocado
8 slices ripe tomato
For the jalapeño aioli:
1½ cups mayonnaise
2 tablespoons red wine vinegar
2 teaspoons salsa chile morita or chipotle puree
½ ounce raw jalapeño
¼ ounce cilantro
2 tablespoons fresh lime juice
¼ tablespoon chili powder
½ teaspoon black pepper
To prepare tacos: Sear both sides of the pork belly on a cast-iron griddle over medium-high heat. While the belly is cooking, warm the tortillas and lay flat to build the tacos. Slice the pork belly into eight even slices. Begin by spreading some jalapeño aioli on the tortillas, then add lettuce, avocado, and tomato and top with one piece of pork belly per taco. Fold tacos and serve.
To prepare jalapeño aioli: Place all ingredients in a bowl and mix well using an immersion blender, or whisk by hand.
