Who would have thought Utah County needed another Mexican restaurant?
Don McComas and Dan Yanez with 40 years experience in the corporate realm of restaurant proving and shaping said, Yes! Coming to Utah in 1994 they saw a niche for unique and upscale Mexican food, and Dos Serranos was born.
The first Dos Serranos Border Grill opened in Taylorsville in 1996. Two Dos Serranos Beach Grills soon followed in Sandy and now in Provo at the Provo Towne Centre.
Stepping into Dos Serranos Beach Grill is like stepping into a Mexican beach resort — only the purring of the waves is missing. The walls are burnt umber and persimmon and the ceiling metallic waves of deep blue dotted with seagulls and tropical fish. Stone floors dappled with palm shadows and blonde wood tables add to the resort atmosphere. Dos Serranos is, well, fun!
Order the tableside guacamole and your server will scoop fresh Haas avocados into a squat pot mashing them with fresh lime juice, chopped tomatoes, onions, garlic, and Serrano chilies, dusting the top with cheese and leaving it with a basket of warm tortilla chips.
That’s the hallmark of Dos Serranos — everything is absolutely fresh from the corn tortillas being pressed by hand and grilled in the front of the restaurant to the salsas and sauces prepared by scratch throughout the day.
Seven extraordinary sauces glaze Dos Serranos specialties from their fire-roasted sauce (fresh tomatoes grilled into a sweet and smoky flavor) to their cream saffron sauce (check it out on the Mexican paella). Even the salad dressings are unique with ingredients that include ground pepita seeds, white grape juice, and pico de gala salsa.
Make room for dessert with the scrumptious cheesecakes and the hot lava chocolate cake.
Jane Wise teaches legal writing at Brigham Young University and writes on food for the Salt Lake Tribune.