La Frontera Restaurant (Brickyard)

Category: Mexican restaurant in Salt Lake City, Utah

Address: 1250 E 3300 S, Salt Lake City, UT 84106, USA

Phone: +18014637770

Opening hours

Sunday: 11AM–9PM

Monday: 11AM–9PM

Tuesday: 11AM–9PM

Wednesday: 11AM–9PM

Thursday: 11AM–9PM

Friday: 11AM–9PM

Saturday: 11AM–9PM

Reviews

I'm under your couch hehe

Oct 24, 2022

Service was terrible. She gave me my check directly after serving my food. She did even check on me.

Richard Marcroft

Oct 22, 2022

I've been going to this restaurant for 40+ years. When it was just one location. The food and prices are great. Service is always cordial.

Judy Flores

Oct 21, 2022

The meat was cooked way to long (chilli Verde) it tasted like cork should taste. The got my order wrong. I will never go back there!!!!

Donny Ford

Oct 17, 2022

Bland Food.

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Questions & Answers

Question, you know that burritos come with meat in them right? Like beef or pork. Why do you give smothered BEAN burritos?

Andrew Q | Oct 26, 2018
Benjamin Porter | Oct 26, 2018

Because smothered bean burritos are delicious..

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What are the Covid safety practices like here?

Anonymous | Oct 25, 2022
Cameron Kueffner | Oct 25, 2021

You have to wear a mask upon entry they seat you every other table and when you're finished they wipe your table down and the menus

Anyone know if Lupe or Tony are still owners?

Isaac Reyes | Oct 25, 2020
D “Zero” SR | Oct 25, 2020

I don't know sorry. But the food is still fantastic, like always.

What vegan options do we have here? Does anyone know? Thanks in advance!

Ashlie Alldredge | Oct 26, 2018
Heather Montgomery | Oct 26, 2018

WATER

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Why has the chillie verde been so different its not the same

jennica lind | Oct 26, 2017
ph | Oct 26, 2017

They changed management a few months ago and it right after the change the chile verde shifted dramatically. It was much hotter and not so orange and tan. They drifted back towards the more traditional version and they're lately going a little bit hotter and redder, kind of as a compromise between the two. If you search in the archives the local papers you can find a copycat recipe that works pretty well. It uses a lot of chilies and can be kind of hot so adjust chilies to your taste

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