Preparing the Basics
Cooks arrive @ 7 AM
We begin our day by preparing our meats that are featured in almost every dish we serve. From the tender steak to delicious carnitas or our awesome new Achiote chicken, we take special care to make them as flavorful as possible. We then move on to preparing things like our fresh pico de gallo (usually made by our fearless leader, Joseph McRae), black beans, rice and our special red and green hot sauces (the green is the spicy one!) We also roast veggies for our vegetarian and vegan dishes—red and green peppers, yellow squash, zucchini, red and yellow onions. We try to keep our chips as fresh as possible and the cashiers fry them right before the restaurant opens. We get our stations set up so that we’re ready to roll when the guests arrive.
Like most restaurants in the Heirloom Group, we really enjoy taking a moment to eat and converse with each other before we start making foods for guests. Sometimes we eat burritos and other times we eat nachos! Crazy, I know! At the Provo location, at times we’ll trade some burritos for the amazing waffles from Waffle Love next door! Family meal is a great time to share any pertinent information about the food and menu or special circumstances of the day. We also get to laugh and joke around with each other for a bit, which helps us blow off some steam and get ready to focus more fully on our work later.
During this time we get excited about creating truly great burritos, tacos, quesadillas, chimichangas, nachos, and salads for our guests. We try to accept feedback and stay up to date on our recipes so that all of our food tastes the best that it can. We’re very flexible in catering to our guests preferences. Can’t decide between the meats? Order a half and half version of any of our items and you can try any two meats in the same dish. We also have vegetarian and vegan options with our delicious rice and bean burritos; or try our roasted veggies in any of the above incarnations you choose! We even have vegan cheese and sour cream! We have also started to offer a selection of substitutions such as: whole-wheat tortillas, spinach tortillas, refried beans, pickled jalapeños and brown rice. During service, we have two cooks working. When we’re busy, both will come out and help roll burritos and fry chimichangas. Otherwise, it’s a one-man-band, while the other cook continues prepping food and keeps everything clean. Our cashiers are always there to answer any questions about the menu, take orders, fry chips and generally be a liaison between the guests and the kitchen. Our Provo and Lehi locations open at 11:00 AM Monday through Saturday and are open throughout the day until 9:00 PM Monday through Saturday. Provo is also open a little later, until 10:00 PM on Friday and Saturday, while our BYU campus location is open Monday to Friday 11:00 AM to 6:00 PM.
After the day is over we get our meats marinating and beans soaking. We clean everything from top to bottom, ensuring everything will be ready for tomorrow. The cashiers stock sodas and paper products and clean up the dining room. We enjoy our jobs and take pride in keeping a clean, inviting and artistically inspirational space, while providing the best fast, fresh, and local Mexican food in Utah County.