Preview: Alamexo Cantina

During his travels throughout Mexico, Chef Matt Lake, owner of Alamexo, most enjoyed eating at the vibrant local cantinas. These open-air restaurants, some more boisterous than others, emphasize community and togetherness as friends and families gather around tables to share in various freshly-prepared dishes.

These memories have informed Matt’s latest culinary project: Alamexo Cantina, opening in May in the 9th and 9th neighborhood. The cantina will be the lower-key little brother to Alamexo, keeping the same attention to ingredients and the cooking process, but trading white tablecloths for bottles of cerveza and a six-foot comal.

I stopped by to taste some of Matt’s planned dishes for the cantina. I would expect nothing less than exceptional from Matt, and judging by these test plates, he’s well on his way towards that goal.

Alamexo Cantina, opening mid-May

1059 East, 900 South, Salt Lake City.

Tlaycoyo, filled with green chile and oaxaca cheese

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Flautas, filled with house-made chorizo and potatoes

Carnitas

Shredded chicken enchiladas with pumpkin seeds and green chile

Plantain cakes, seasoned with chile and garlic

Pork and duck meatballs in yellow mole