Salt Lake City is one of my favorite places. While we were out for a late breakfast, I asked Richard why I liked Salt Lake so much? “It’s young. It’s clean. There’s a lot of energy,” he replied.
And that’s exactly why I love it. It’s vibrant. The city is surrounded by mountains, the home of the University of Utah, and host of the 2002 Winter Olympics. And the food. Over several visits to SLC, we’ve had as many awesome meals. One place on my food bucket list was the Red Iguana.
Here’s one dining experience to die for – Killer Mexican Food
Red Iguana is a Salt Lake City institution that started business in 1965 with traditional Mexican recipes from the Cardenas family. The restaurant remains owned and operated by the family.
Red Iguana’s legacy is the mole – seven different kinds!
We were greeted with a basket of tortilla chips and homemade salsa. Because the restaurant is known for it’s mole variations, our waitress brought us a “flight” of their seven different moles – all made by Red Iguana. We scooped up samples with tortilla chips. Richard preferred Mole Amarillomade with golden raisins, yellow tomatoes, yellow zucchini, guajillo, aji and habanero chile. I liked the traditional Mole Negro. (I use a powered version in Turkey Enchiladas in Mole.)
Richard ordered a chimichanga with Mole Amarillo, served with homemade refried beans that were perfectly done, and homemade flour tortillas, perfect, too.
I came for much heartier fare. Yes – the Red Iguana Killer Combo Plate! Come to Mimi! One-cheese enchilada, a Taco a la Iguana, a beef flauta topped with guacamole and sour cream, a chile relleno and . .
a beef tostada. OMG – seriously yummy. And a Negro Modelo with lime to wash it all down. Ole!!!
Such happy campers are we! And, yes, my husband drove me from Jackson, Wyoming to Salt Lake City just so I could eat here! I am loved, beyond comprehension – lucky girl.
Red Iguana is very popular, so be prepared to come early or late (closed on Sundays). During normal dinner hours, the wait can be up to two hours, but so well worth the wait! There are two other locations in the city. This location, close to downtown (736 W. North Temple), does not have a bar where you can sit and have a drink while waiting for your table. But there’s free valet parking in an adjacent, on-site lot, and the serving staff is phenomenal.
My niece was married recently, and with her marriage came one of my favorite people, my sister! Carol & I are seven years apart, (I won’t tell you who is older) and we’ve been very close since our childhood. Boy, I was glad to see her. So, when she asked me to make one of our mother’s favorite go-to dinners, I was happy to accommodate her.
First I have to tell you about my new friend, my Cuisinart 12″ enameled cast iron braiser. Browsing through Home Goods one afternoon, I fell in love. Isn’t it the prettiest yellow? I’ve wanted a Le Creuset braiser for some time now, but, oh my, the price! For my needs, my new found bargain will serve me well. It’s such a versatile piece, and cooks just as well as the other Le Creuset pieces I have, which aren’t many. Mom used her well-loved 12″ club aluminum chicken fryer.
Anyway . . .
I call this dish “Retro” because my mom made this throughout my childhood, which stretches back to the 50′s, . This pork chop and rice recipe survived tomato aspic gelatin salad, and was a regular on my dinner table when my children were growing up. I don’t know what appealed to us: the juicy pork chops, the consistency of the flavorful rice, the sweet peas, or the firm and mushy potatoes, there were rarely leftovers.
And this dish is inexpensive to prepare. If you wish, you might make the rice by itself as a side dish for another entree. You can also substitute chicken, if that’s what you have on hand.
In only 30-40 minutes, look what is waiting for us under that lovely yellow lidded vessel! Umm, yummy succulent pork chops, and the side dish they cook along with. Seriously, the smell in my kitchen brought back many fond memories for me and my sis.
Why don’t you fire up that trusty ol’ black-and-white, and stroll back in time with me! Let’s get started, shall we?
Mimi
“Farming is a profession of hope” ? Brian Brett
Retro Pork Chops, Spanish Rice with Peas & Potatoes
Pork Chops, Spanish Rice with Peas & Potatoes was one of our family favorites, and one of my mother's no fail go to dinners. Quick and inexpensive, the rice is a nice twist on traditional Spanish rice. The rice, peas and potatoes can be prepared on it's own and served as a side dish.
Author: Mom
Recipe type: Main Dish
Cuisine: American
Serves: 4 servings
Ingredients
3 Tablespoons vegetable or olive oil
4 - one inch thick pork loin chops, bone in or boneless
1 medium onion, diced
1½ cups white rice, plain, Jasmine or Basamati, uncooked
3 cups chicken stock or water
½ 8 oz can tomato sauce
3 medium sized potatoes, peeled and cubed
1 cup frozen peas
1 teaspoon dried oregano
Salt & Pepper
Instructions
Heat 1½ Tablespoon oil in a 12" skillet over medium-high heat. Sprinkle pork chops with salt & pepper. Sear the chops on both sides, until the meat is golden brown & delicious on the outside, but not quite done on the inside. Put the chops aside, and prepare the rice.
Turn down the heat to medium. Add the remaining 1½ Tablespoon oil. Add the chopped onion. Stir the onion around the pan while scrapping up the brown bits on the bottom of the pan. Just a minute or two.
Add the rice. Stir until the grains are evenly coated with oil, Another minute or two.
Add the chicken stock or water to the pan. It may steam up, so be careful.
Add the tomato sauce.
Again stir and scrap the bottom of the pan to bring up the golden brown flavorful bits from browning the pork chops.
Add the oregano, salt & pepper.
Add the potatoes and frozen peas. Swirl around until the ingredients are evenly distributed. Bring to a gentle simmer.
Return the pork chops to the pan. Reduce heat, so the mixture can gently simmer rather than boil.
Cover the pan. Cook for another 15-20 minutes, until the pork is done, and the rice has absorbed all the liquid.
Notes
I'm a fan of garlic pepper to season almost everything I brown or sear. You may, too, or add a crushed clove of garlic to the onions and rice just before adding the liquid.
You can substitute chicken for pork chops. Or you can make the rice recipe on it's own and serve with another entree.
Huevos Rancheros or “Ranch Eggs” Cooked Two Ways – One cooked on the stove top the other baked in the oven.
Everything I know about Mexican cooking, I learned from my ex-mother-in-law: homemade flour tortillas, salsa, Mexican rice, enchiladas, tostadas, guacamole – a real fiesta! She was a patient teacher, and I was a willing student.
Yes, we still have turkey. Uh oh – hope I didn’t make you roll your eyes . . . Yes, another turkey recipe: Turkey Enchiladas in Mole. Never had mole? Boy, are you in for a treat!!
Turkey Enchiladas in Mole
I’m crazy for this recipe. My ex-mother-in-law, who taught me everything I know about Mexican cooking, made these for me when we visited her in Colorado Springs one Christmas. She went all out for dinner, but the real treat was the next day, when she used leftover turkey to make enchiladas. Oh my, my mouth is watering.
First I have to tell you about my new friend, my Cuisinart 12″ enameled cast iron braiser. Browsing through Home Goods one afternoon, I fell in love. Isn’t it the prettiest yellow? I’ve wanted a Le Creuset braiser for some time now, but, oh my, the price! For my needs, my new found bargain will serve me well. It’s such a versatile piece, and cooks just as well as the other Le Creuset pieces I have, which aren’t many. Mom used her well-loved 12″ club aluminum chicken fryer.
