REVIEW: Authentic Mexican grub found at La Ranchera
Just recently, a bag of fresh tomatillos came into my possession. I bought them on the TSC Patio from a nice representative of USU’s organic vegetable farm. I decided they would go perfectly with the fresh tomatoes and peppers my neighbor friend just gave a few days ago. So I fired up my food processor and the rest become salsa history. The resulting flavor explosion took me back to a couple of pleasant memories I made not too long ago.
When I flew back to Utah from back East, a couple of weeks ago, my plane landed just before midnight, which meant I had to spend the night in Salt Lake City. As soon as I got off the plane I made a beeline to the luggage carousel to pick up my bags-forgetting to grab a bite to eat. By the time my shuttle got me to my hotel, I was starving… and it was almost 1 a.m.
I decided to leave my temporary digs and walk a few blocks in search of sustenance. Just before I was about to give up hope, and by the grace of all that is gastronomically holy, I eventually cast my eyes across the vacant city street upon a dimly lit street-taco cart. Can you say, “Serendipity?” For less than six bucks, my food quandary became a genius way to end the day.
These are the kind of food experiences I have come to love in life. It’s not the planned or mundane or have-to-eat-because-I’m-hungry dining experiences that fill the pages of a foodie’s food diary. It’s those food epiphanies we have at 1 in the morning after a long flight, when we’re stranded in places we’re not necessarily totally attuned to.
Then, there are those hidden treasures-those little known secrets-hiding in plain sight in the places we go every day. Last year when I began writing this column, I polled my fellow Statesman writers and editors for suggestions on places to eat in Logan and the surrounding Cache Valley. After I sifted through the usual obvious locales, I wrote down the names of restaurants I had never heard of or seen.
One such place came to me a la the Statesman’s former sports assistant editor, Tyler Huskinson, who told me about La Ranchera Market. His suggestion went something like this, “Yeah, it’s a Mexican grocery, but if you walk in all the way to the back, you can order the best tacos.” Say “tacos,” and I’m there-I promise.
La Ranchera Market’s doors are certainly open to all walks of life, but I’ll go out on a limb and guess that they typically attract individuals of Hispanic or Latino decent. Every day, I bet thousands of Cache Valley residents pass the place, which is located at the corner of 100 North and 100 West in Logan. But how many non-Hispanic locals know about this place? Perhaps many, I don’t know, but more people ought to check it out.
La Ranchera is as good as it gets. There’s nothing special about the place-no bells, whistles or flashing lights; no ladies in cowboy boots singing happy birthday; no two-for-$19 deals. It’s just a quaint little tacqueria-type place with a few tables, salt shakers and napkin holders. In Logan, Utah, though, this place is screaming with character-right down to the traditional South-of-the-Border music that I’m beginning to love.
I’ll admit, it felt like I drew a couple of goofy looks-being a goofy-looking white guy walking around a Mexican market and all-but I was made to feel right at home, by the warm smiles and hellos from every employee I came in contact with. I placed my order with a pleasant woman behind a small counter, which had a placard with photos of burritos, tamales, tacos and tostadas, etc. The woman also showed me a list of the various food items available; she was polite and engaging.
As I waited for my food, I shopped around the market, which is loaded with every kind of authentic Central- and South-American product one could think of. By the way, a lot of times Mexican groceries carry products of similar quality to their American counterparts, but at a much cheaper price. I decided to buy a bag of cured pasillo chiles to cook with later.
When my three beef tacos were ready, the woman brought them to my table and she apologized for the wait. I assured her it really didn’t feel like it took that long. Regardless, she said her food takes a little while because she makes it fresh from scratch-I knew this was true, because I watched her press my tortillas by hand to order. The food was simple, beef tacos on fresh-made tortillas with cilantro and onions. I was also given to kinds of sauce-one green and one red.
&nb
sp;
For all readers who are looking for something to keep you warm this winter, make a trip to La Ranchera Market for some of the most authentic Mexican food you’ll find in Utah. That hot sauce will stick to you and radiate the love with which it was made. For keeping me warm, full and happy, but not killing my budget, I give La Ranchera an A.
– D. Whitney Smith worked as a server, cook, bartender and lacky in 24 restaurants across the country. When he decided to hang up his apron and enroll at USU, his interest in food only increased. If you have any suggestions for review topics, email him at dan.whitney.smith@aggiemail.usu.edu.