In a new feature to the site, I will be sitting down with chefs from across Utah and through a mix of charm, persuasion and outright bribery – wrangling out their expert knowledge and experience in the kitchen. First up, chef Matt Lake of Alamexo in downtown Salt Lake City.
Lake is a life long student of the cuisine and culture of all the regions of Mexico and his passion for tradition can be seen throughout the menu at at Alamexo; which in true aficionado fashion borders on the obsessive and lunatic at times, in the most flattering ways of course. It’s why I can’t think of a better chef to start this series with.
So if you have any question about this often times under appreciated cuisine let me know: ingredients, technique, history, you name it. Whether you’re confused by cascabels or jinxed by jicama send me your culinary query to email@example.com. I can’t promise your cooking will reach the heights of Alamexo or the upcoming Cantina De Alamexo – but why not try?
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.