Restaurant Review: Lonestar Tacqueria

date: November 15, 2008

guests: Laura Cañate, Brooke Musat, and Diane Cañate

place: Lonestar Tacqueria

2265 Fort Union Boulevard
Salt Lake City, UT 84121
801-944-2300

hours:
Mon-Thu 11am-9pm

Fri-Sat 11am-10pm

I heard about Lonestar Tacqueria on one of my favorite Food Network shows, Diner's, Drives, and Dives. We hurried over, enjoyed and we created the top 10 reasons to get down to the Fort Union area and eat some Mexican food.

1. The tortilla chips are made perfectly. They are crisp and deliciously salty.
2. They get fresh fish almost everyday to create their "Fish Taco of the Day." 
3. The guys that work there are so friendly...they call you amigas from jump. 
4. To our surprises you can eat outside at the eclectic collection of tables and chairs anytime, even in the winter!
5. It's a hangout spot for hippies and skiers...or better yet hippie skiers.
6. The rice is so authentic! The last time I enjoyed rice this great was at El Taco Nazo. Seriously...I was tempted to get just an order of rice. 
7. They have a homemade salsa bar with an array of fresh choices!
8. The location is easy to find!
9. They will cater your next event, so give them a call!
10. It's so affordable, you'll never leave hungry or broke!
    
    
    

Extra: Food Network's Guy Fieri was able to get the guys at Lonestar to release their recipe for pork tacos. Now if only we could get the fish taco recipe!

Marinated Hot Pork: Carne Adovada Tacos

ingredients

• 3 pounds pork shoulder loin, cut into 1/4-inch pieces
  
• 1 teaspoon freshly ground black pepper
  
• 2 tablespoons ground cumin
  
• 2 tablespoons California chile powder
  
• 2 tablespoons New Mexico chile powder
  
• 1 tablespoon cayenne pepper
  
• 1 teaspoon garlic powder
  
• 5 whole cloves
  
• 2 bay leaves
  
• 2 cups soybean oil
  
• 8 to 12 white soft corn tortillas
  
• Diced white onion, for serving
  
• Chopped cilantro leaves, for serving
  
• Limes, for serving

directions

1. Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator.
2. Preheat oven to 350 degrees F.
3. Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly.
4. When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime!
5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.