Most people in Utah know "Mexican food" — tacos, burritos, enchiladas. But few have tasted the cuisine of Veracruz, the tropical Gulf-coast state where our family's recipes come from. Veracruz cooking is coastal and seafood-rich, built on fresh herbs, slow-simmered broths, handmade corn masa, and centuries of blended Spanish, Indigenous, and Afro-Caribbean flavor. It is the Mexican food you can't find anywhere else in Sandy.
At El Puerto, this means dishes you won't see on a standard Mexican menu: Arroz a la Tumbada, a soulful Veracruz seafood soup of crab, shrimp, octopus, mussels, and clams; fresh caldo de camarón and coctel de camarón; cochinita pibil slow-cooked in achiote; and handmade picadas and gorditas pressed fresh every day.
Our Three-Generation Mole
Our mole is the heart of the kitchen — a recipe carried across three generations of our family, with roots more than 30 years deep in Veracruz. Dozens of ingredients, dried chiles, spices, and Mexican chocolate are toasted and ground the traditional way, then simmered for hours into a sauce that is rich, deep, and impossible to rush. It's the dish our guests from Veracruz tell us tastes like home.
Discover Our Mole →