Heirloom Recipe is a Trendy Success at No Sleeves Way | News, Sports, Jobs

Valerie Phillips, Special to Standard Examiner

Maria and Israel Chavez with some of their birria creations at No Sleeves Way in Ogden.

Israel and Maria Chavez had no previous restaurant experience when they opened No Sleeves Way at 1516 Washington Blvd. in April.

But what they had was a birria recipe passed down from Maria’s great-grandmother. In Mexico, birria is a traditional soup or stew made from slowly simmered meat like goat, lamb or beef.

Currently across America, birria has become a food trend, mostly with beef instead of goat. Beef is simmered or braised in broth until tender, then made into tacos or quesadillas. Braising liquid is used as a dipping broth for tacos, in the same way that French dip sandwiches are dipped in juice.

Authenticity is what sets No Sleeves Way apart from other restaurants, said Maria Chavez. “Also, three things: quality, flavor and quantity.

Her family is from Sinaloa, Mexico. “And they make birria there,” she said. “My great-grandmother had a restaurant there and passed on the recipe, and my mom taught me how to make birria. “

Valerie Phillips, Special to Standard Examiner

QuesaBirrias – tortillas filled with grated braised beef and mozzarella, served with a broth dip – at No Sleeves Way in Ogden.

When Maria lost her job due to COVID, she started a home business selling birria to family and friends. The business grew to the point that a restaurant location was needed.

“We drove around looking for a place to rent,” said Israel Chavez. “We had to find the right place and the right people for my wife to start her dream. “

Seeing empty offices for rent on Washington Boulevard, they contacted owner Mike Bachman of Mike Bachman Plumbing.

“We couldn’t get a loan, but Mike and his wife, Debbie, trusted us and helped us out. We started from scratch, with the help of Mike. He opened doors for us, ”said Israel Chavez.

They transformed the space into a fully equipped kitchen and dining area with a colorful wall mural.

Valerie Phillips, Special to Standard Examiner

PizzaBirria is cut into quarters and served with a dipping broth at No Sleeves Way in Ogden.

Then they came up with their name, No Sleeves Way. Maria Chavez said that in Spanish it roughly translates to “No way, man!” But it can be used as a slang term in a number of ways, depending on the mood.

“My brother and his friends always said it,” she added.

The format is quick-casual; the order and payment are made at the counter.

The small menu is all about birria, with several different versions.

“It’s really just grated beef, but Mexican style,” said Israel Chavez. “But Maria is the only one who knows what’s in it to give it flavor.”

Valerie Phillips, Special to Standard Examiner

Street tacos at No Sleeves Way in Ogden.

QuesaBirrias is the best seller. These are tortillas filled with grated braised beef and mozzarella cheese, cooked on a flat-top rack until the tortilla is shiny and crisp and the cheese is melted. They are accompanied by a cup of birria broth, chopped onions and cilantro, green salsa, hot sauce and lime that customers can add to their liking. (A word of advice: go easy on the red hot sauce unless you like the scorching heat.)

Three large QuesaBirrias cost $ 13.50, and many customers post on restaurant review websites that they can usually only finish two and take one home for later.

The tortillas are made by hand – “We have a lady who makes our tortillas by hand all day,” said Israel Chavez.

You can also get birria in the form of burritos, street tacos, and fries.

There’s also birria served in broth soup, which is how it’s served in Mexico, said Maria Chavez.

Valerie Phillips, Special to Standard Examiner

RamenBirria is a multicultural blend of ramen noodles in a birria broth with grated beef.

Then there are cross-cultural mashups – PizzaBiria and RamenBirria.

With the 14-inch PizzaBirria, cheese and grated birria-style beef are sandwiched between two layers of tortillas. To eat, you cut it into pizza-style wedges and dip it in the birria broth.

RamenBirria is a bowl of ramen noodles and grated beef in a birria broth.

To complete the menu, the menudo, the Mexican specialty of beef tripe.

The restaurant is organizing a Spicy Quesabirria Challenge. The quesabirrias and broth are prepared with a sizzling sauce, and the challenger has five minutes to finish the plate of three QuesaBirrias and half the broth. Records of customers testing their heat limits are posted on the No Sleeves Way Facebook page. So far, only two customers have managed to do this and their photos are hung on the wall of the restaurant – a Hall of Flame, you might say.

During the first two months of the restaurant opening, the couple relied on extended family members to help them in the kitchen. Now they have nine employees, said Maria Chavez.

Besides the parking lot along Washington Boulevard, there are several booths in the back (make the narrow turn into the lane on the south side of the restaurant).

No Sleeves Way gets a lot of loyal customers, said Israel Chavez. “We’ll see the same people come here three or four times a week. “


If you are going to

NO SLEEVES

Site: 1516-C, boulevard Washington

Hours: 11 a.m. to 9 p.m. Monday to Thursday; 11 a.m. to 10 p.m. Friday; 9 a.m. to 10 p.m. on Saturday; and 9 am-8pm Sunday

Contact: nomanchesway.net; 801-600-1949

Prices: $ 1.75 per $ 25 street taco for a 14 inch PizzaBirria

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