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Scott Porter Written by Scott Porter
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Sobe Eats Sandy

7 months ago1 min readAdd comment

In the attitude of pre-gaming for tomorrow’s feast and wearing estretchy pants, run and don’t walk to @SobeEatsUT for their tacos, tostadas, bowls…ANYTHING. They are culinary geniuses and get all the rich, savory combos of salty, fresh, juicy, crunchy right! Here’s the carnitas up close and personal. My absolute fave…the birria (short rib) with their salsa macha. Dream about it. And it’s all going to be in abundance at #Churros4Change next week. And chased by all-you-can-eat @sandiablochurros.

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@smokedtaco_ fans please help me! I’m pretty sure this is the Fleeing Californian (that fried avocado!), the Money Muscle (teriyaki pulled pork with Fresno peppers was 💵 fo sho), Smoking Pastor (pulled pork with creamy chimichurri was on point) and I *think* the special Banh Mi with its carrots and cilantro. Am I remembering correctly? All I know is this is GOOD. Smokey meat goodness with deliciously paired veggies! Yes Utah County! Yes!! I’m fully on board with taco innovation in some fusion tacos — would be even better with some handmade tortillas!
Recently a friend described it as “kinda like hummus and mud.” 😂 Still makes me laugh. I instantly thought of this insanely delicious Oaxacan mole negro I had coming back from our #exectacotour last March. 🖤 I’m pretty sure there are concourses of angels in the cocina bringing the divine recipes of Sta. Celia and St. Alam to life. 👼🏼 Perfectly balanced chocolatey sweetness with savory spices and smoky burnt blackness that gives it the characteristic Oaxacan depth. (Had them swap out the mole rojo for mole negro because duh and #offmenu). And then they crisped the chicken skin on the breast?! What?! Incredible and ideal for sopping up the heaven’s muddy Mexican sauce. Where there’s smoke there fire and seriously everything at @pasillodehumo was 🔥🔥🔥. The sopa Oaxaqueña and the dose of #vitaminT with tasajo tacos … best entradas! Cannot wait to go back and take everyone!
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