The food choices in the mountains of Park City are quite varied. Today, we try a Mexican restaurant. No, not just tacos, but a proper Mexican restaurant.

The food in Chimayo captures the best characteristics of the cuisine of the Southwest and rolls them seamlessly together with the more refined and elegant style of French-American gastronomy. The place gets very packed during Sundance.

Appetisers

This is US of A, and the American portions is applicable to the appetisers as well. By the time we finished our appetisers, I was almost full.

Ceviche

Gulf shrimp, mahi-mahi, cucumber, serrano chile, onion, cilantro

We ordered the ceviche with had two types of chips. The ceviche had shrimp, mahi mahi, cucumber and more. It was refreshing and slightly spicy, and served with crackers and tortilla chips. 

Skewer of Elk

Coffee glaze, chipotle crema, avocado salsa

Instead of sugarcane, they skewered the elk to rosemary, which gave it a herby aroma. The meat was very lean and needed the glaze and chipotle creme that accompanied the elk to lift up the flavours.

Guacamole de la Casa

Guacamole, spiced chorizo, hummus, raw vegetables, burrata cheese. corn tortilla chips

The guacamole was good, if a little disjointed. It was served in a bowl with separate scoops of guac and crab, and a dollop of chipotle sauce also separate in the bowl. It would have been easier to eat had the chipotle been worked into the guacamole, and then topped with the crab.

Roasted Corn Soup

The soup was a cream based roasted corn soup, and was delicious. It was interesting because they garnish the soup with homemade potato chips. When you start eating, the chips are a crunchy contrast. But as they sit, they become more “potato like”, and the soup felt more like a chowder.

Entrees

Be warned – American entrees are huge no matter where you are, even when you are up in the touristy mountains. You are given a constant supply of tortilla that you wrapped the entrees with and eat it like a huge popiah.

Green Pipián Seared Trout Fajitas

Fresh Utah trout, onions, bell peppers. cremini mushrooms, seafood fume, flour tortillas, guacamole, chipotle sour cream, pico de gallo

The green pipián trout fajita is also a large entree, with a ton of good grilled veggies along with a huge filet of trout topped with pepitas. The pepper was cooked nicely, with cherry tomatoes and garlic, but there was a lot of it.

Carne Asada Fajitas

Grilled wagyu flat iron steak, peppers, mushrooms, onions, roasted tomato chile sauce, flour tortillas, guacamole, chipotle sour cream, pica de gallo

Tender marinated carne asada steak, grilled until charred on the outside, and tossed with grilled peppers and onions for the most delicious steak fajitas.

Chimayo Restaurant

Festive lighting, wrought iron detail, Southwestern throw pillows in each booth and an authentic Mexican tile floor create this fabulous illusion. Unfortunately I am still not a fan of Mexican, even though this would be my first exposure to Mexican other than burritos, enchiladas and tacos. I am sure if I can get over the amount of beans used and the mix of spices, I would say this restaurant is a really good eat.

Chimayo Restaurant
368 Main St, Park City, UT 84060
Tel : +1 435 649 6222

Date Visited : Nov 2011