Built on Family, Flavor, and Community
That motto has been at the heart of Salsa Leedos Mexican grill ever since Travis Bonino and his family opened the first location in Riverton, Utah, in 2001. While the business has grown to include a location in nearby Draper, its mission has remained the same: to offer bold, authentic Mexican flavors while maintaining a deep commitment to serving and supporting the community the restaurants serve.
From house-made salsas and sauces to carefully prepared meats and traditional recipes, the restaurant prides itself on delivering authentic flavors and generous portions that have kept guests coming back for generations. But for the Boninos, success has never been measured only in sales or growth, but in the ability to bring people together and make a difference, too.
That spirit of service reached a new level when devastating hurricanes struck Florida. The restaurant organized large-scale donation drives to help those affected by Hurricanes Ian, Helene, and Milton. Thanks to overwhelming community support, Salsa Leedos helped fill and deliver multiple semi-truck loads of supplies to hurricane victims in Florida.
Salsa Leedos also helped organize a fundraiser for Deputy Mike Allred, a law enforcement officer who was shot in the line of duty along with his service dog, Azula. Salsa Leedos provided a beachfront condo for the deputy and his family and rallied local businesses and community members to donate airline tickets, gift cards, and other resources to aid in their recovery.
More than 20 years after opening, Salsa Leedos Mexican Grill continues to provide every guest with an extraordinary experience, both inside the restaurant and throughout the community it proudly serves.
One menu item helping both locations create an extraordinary culinary experience: the Grilled Chicken Mac & Cheese Tacos, which Bonino describes as “a bold comfort-food mashup that features three warm flour tortillas stuffed with our creamy, house-made mac n’ cheese, savory grilled chicken fajitas, fresh diced jalapeños, and cilantro.”
It’s a dish that has quickly become a staff and guest favorite.
“The combination of smoky grilled chicken, rich cheesy pasta, and just the right kick of heat creates a flavor-packed taco that’s both indulgent and unforgettable — the perfect example of Salsa Leedos’ fun and creative twist on classic Mexican flavors,” Bonino says.
Grilled Chicken Mac & Cheese Tacos
Makes 6 to 8 tacos
3 to 3.5 lbs. boneless chicken breast, cut into 1- to 2-oz. pieces
2 T. Special Reserve Red Chile Powder (Bueno Foods)
1 T. cayenne pepper
1 T. Season-All
1 T. Cajun pepper
1 T. garlic salt
Oil (beef tallow or cottonseed)
6 to 8 flour tortillas
Macaroni & cheese (make your own; we use white cheddar mac & cheese, but any mac works)
16 oz. cheddar and jack cheese, shredded
Cilantro, chopped (for garnish)
Jalapeños, chopped (for garnish)
Cut the boneless chicken breasts into 1- to 2-ounce pieces.
In a bowl combine the chile powder, cayenne pepper, Season-All, Cajun pepper, and garlic salt to make a seasoning mix. Toss the chicken with the seasoning mix until all of the chicken is evenly coated.
Add the beef tallow oil or cottonseed oil until the chicken is fully coated and saturated. Mix thoroughly, ensuring that all chicken pieces are evenly coated with seasoning and oil. Cover and marinate in refrigerator for 24 hours.
When ready to prepare the tacos, make mac & cheese; grill the chicken on a flat top grill until golden brown and fully cooked.
To assemble the tacos: Place 6 to 8 flour tortillas on the flat top grill. Add 1 to 2 ounces of shredded cheddar and jack cheese to each tortilla. Top with grilled chicken. Add macaroni and cheese and finish with chopped cilantro and chopped jalapeños. Serve hot from the grill.
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