Cooking With: Salt & Lime executive chef Vicki Connacher
May 11, 2017
Burritos: Instead of separate bites (you know, heaps of just rice, or just beans, until you even get to the veggie or meat part) spread out the ingredients to ensure you get each flavor and space in every bite.
Tacos inside: Each taco is presented as “the star of its own show” (one of chef Vicki Connacher’s culinary ideas) with personalities in the form of perfected garnishes and sauces.
Tacos outside: Served three at a time, you’ll see a more simplified version but with the same flavors and taste as the variations found inside.
Frito Pie: Salad meets nachos on top of star-shaped cutouts of Fritos bag for the Salt & Lime rendition of its own “walking taco.”
What to try: Carnitas Taco and the Frito Pie
Be on the lookout for: Breakfast at the Burrito Bar starting Memorial Day weekend.
Frito Pie Recipe from Burrito Bar
One package chili cheese Fritos
2 ounces of your favorite queso sauce
2 ounces of black beans
1 ounce home-made salsa
2 ounces of seasoned taco beef or grilled steak
I handful of shredded iceberg lettuce
A pinch of pickled escabeche peppers
1 ounce home-made barbecue sauce
1 ounce chipotle sour cream
Sprinkle of Mexican cheese
Garnished with fresh jalapeños
Step1: Open bag of Fritos and layer all ingredients in big bowl.
Step2: Enjoy while walking down the street to Steamboat Springs
Steamboat Springs — It's simple. It's fast. It's approachable. It's trendy tacos.
Drive by Salt & Lime and you'll see a new addition featuring a trendy big-city-style food truck concept of the modern taco.
Rex's Family of Restaurants opened its newest addition — Salt & Lime's Burrito Bar — with a soft opening on Cinco de Mayo, May 5.
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