Rubio's, Bon Rico & pork loins | Wine | Salt Lake City | Salt Lake City Weekly
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Rubio's, Bon Rico & pork loins 

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From City Weekly staffers: Stephen Dark: Friends have been persistently raving about Rubio’s (Rubios.com) fish tacos. Not being a fastfood fan, I’ve resisted—my loss. The white fish is meaty and fresh, the salad crisp. It’s a simple meal, but there’s a cleanness to it that makes you feel you’re fast-food indulgence for once will not leave you feeling you’ve overdosed on processed fat.

Tracey Stout: You want a big steak at a little price? If you ever find yourself in Evanston, Wyo., then visit Bon Rico (925 Front St., 307-789-1753). I ordered a 14-ounce (yes, I said 14-ounce!) filet mignon for a mere $24.95 ... Not only that, but it comes with a potato option, soup and salad, along with amazingly delicious bread and a veggie plate. You can also opt for the “cowboy portion” (for $2 more, you get 16 fat ounces!) Bon Rico is a steak-lover’s dream!

Eric Peterson: For some faux-Southwestern flavor, try this in your slow cooker: 1/2 onion, a two-pound pork loin slathered in chipotle-mustard pepper sauce, one diced mango, two chopped serrano peppers and one nopales cactus leaf, diced and chopped. Cook on low heat for about eight hours, then devour.

We want you! Tell us about your interesting eats. Send reports of recent dining experiences, recipes or food-related anecdotes to tscheffler@cityweekly.net

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