Amped up gourmet tacos, empanadas, sopes, and molotes made fresh with housemade masa.

Oteo –

Provo, UT – Tacos – $$ – Casual
Sifter Critique

Nicole O. - Pro SifterJan 11, 2018

Overall 3.3

2.5

Food

4.5

Service

3

Ambience

3

Value

Overview

The pictures we saw gave us high expectations for this place. The tacos are presented well and look fresh and bright.

Value

The tacos are fairly filling but they weren’t $5 a taco filling. For the price, we felt we should have received something as a side.

3 most popular dishes

Because they really only have 4 preparations there wasn’t any specific dishes that were popular.

What I ordered

Tacos, Sopes, Empanada, and quesadilla. Also the churros and cronut.

Food quality

The problem with all of our dishes was that they were sprinkled with what Oteo thought was finishing salt. It was irregular in shape and too big for the dishes. Even our most heavy salt user was cringing at the amount. Everything seemed to have great flavor but it was disguised under massive amounts of salt. The chef apologized for the mistake but we’re wondering who told him to put that salt on it in the first place and why so much? I understand the science of finishing salts but tacos would be better suited to a flake rather than a clump.

Tacos – we tried chicken, pork, and avocado. The chicken was a bit dry and the avocado was good but felt more like an appetizer. The pork was sweet, tender, and had a really good barbacoa flavor mixed with citrus.

Sopes – the base was a bit thick and chewy. We had steak on these and wished it hadn’t had the salt because it had such potential.

Empanadas – the best preparation. It was crispy on the outside yet airy on the inside.

Quesadilla – we got this for our son after we realized he wouldn’t eat anything else because of the salt. It too came salted but we easily wiped off the salt. Their cheese blend is good and with the homemade tortillas was a winner.

Desserts – The churros were an odd shape and did not feature the usual star pattern produced using a churrera. The star helps the churros to cook more uniform on the inside. Since this was lacking, the insides were much doughier than what I would consider a good churro. The cronut was well cooked but had hints of salt as well which made some bites unbearable. If you can get past that, the custards and berry preserves together made it taste like a fresh baked Danish. Good, but not traditional to Mexican restaurants. Both desserts were made fresh to order.

Ambiance

We were here on a Saturday night and when we arrived around 6:30 it was practically empty. They look like they are still working on a few areas despite being open since May 2017. When we asked for more silverware they apologized saying they ran out of the other style even though there were only 3 people using it.

What I liked most

The steak. It was very tender and I imagine it would have been good minus the excessive salt. The presentation is great.

What I disliked most

Of course the salt but also the lack of value.

The verdict

The Lindon location may be different but if they aren’t able to better train their chefs, they shouldn’t have added a 2nd location in Provo.

 

 

Overall 3.3

2.5

Food

4.5

Service

3

Ambience

3

Value

Overview

The pictures we saw gave us high expectations for this place. The tacos are presented well and look fresh and bright.

Value

The tacos are fairly filling but they weren’t $5 a taco filling. For the price, we felt we should have received something as a side.

3 most popular dishes

Because they really only have 4 preparations there wasn’t any specific dishes that were popular.

What I ordered

Tacos, Sopes, Empanada, and quesadilla. Also the churros and cronut.

Food quality

The problem with all of our dishes was that they were sprinkled with what Oteo thought was finishing salt. It was irregular in shape and too big for the dishes. Even our most heavy salt user was cringing at the amount. Everything seemed to have great flavor but it was disguised under massive amounts of salt. The chef apologized for the mistake but we’re wondering who told him to put that salt on it in the first place and why so much? I understand the science of finishing salts but tacos would be better suited to a flake rather than a clump.

Tacos – we tried chicken, pork, and avocado. The chicken was a bit dry and the avocado was good but felt more like an appetizer. The pork was sweet, tender, and had a really good barbacoa flavor mixed with citrus.

Sopes – the base was a bit thick and chewy. We had steak on these and wished it hadn’t had the salt because it had such potential.

Empanadas – the best preparation. It was crispy on the outside yet airy on the inside.

Quesadilla – we got this for our son after we realized he wouldn’t eat anything else because of the salt. It too came salted but we easily wiped off the salt. Their cheese blend is good and with the homemade tortillas was a winner.

Desserts – The churros were an odd shape and did not feature the usual star pattern produced using a churrera. The star helps the churros to cook more uniform on the inside. Since this was lacking, the insides were much doughier than what I would consider a good churro. The cronut was well cooked but had hints of salt as well which made some bites unbearable. If you can get past that, the custards and berry preserves together made it taste like a fresh baked Danish. Good, but not traditional to Mexican restaurants. Both desserts were made fresh to order.

Ambiance

We were here on a Saturday night and when we arrived around 6:30 it was practically empty. They look like they are still working on a few areas despite being open since May 2017. When we asked for more silverware they apologized saying they ran out of the other style even though there were only 3 people using it.

What I liked most

The steak. It was very tender and I imagine it would have been good minus the excessive salt. The presentation is great.

What I disliked most

Of course the salt but also the lack of value.

The verdict

The Lindon location may be different but if they aren’t able to better train their chefs, they shouldn’t have added a 2nd location in Provo.

 

 

Know of a hidden gem?

Suggest a restaurant

Share this…

[ssba-buttons]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.