Bravo Bravo: Food from breakfast burritos to fajitasBy
I asked Millie, the owner of Bravo Bravo, why she decided to open her restaurant, she said, “Because I want to bring my food to the world.” You can tell when food is made just by going through the steps versus when a meal is prepared with love. Ev- erything just tastes better and it is com- forting. You feel like you’ve been taken care of. Millie’s food is made with love and you can tell. Mexican food has always been a favorite of mine and because of Millie, Bravo Bravo is now my new go-to for Mexican food.
Bravo Brave is located in Salem south of Stokes Market. I have driven by many times and sadly not noticed this gem. They offer breakfast, lunch and dinner. You know those big, fresh, homemade break- fast burritos that you dream about? They make those. Don’t you dare go to Taco Bell after reading about this real, home- made breakfast burrito. You need one for breakfast tomorrow. Trust me.
OK, let’s talk about the food. When you are judging a Mexican restaurant, I think you need to focus on one thing: enchilada sauce. If they open a can and pour it on, you know you aren’t getting high-quali- ty food. When I say enchilada sauce, I’m talking about the deep red sauce with all the seasonings. I used to buy it in a can but once I made it from scratch there was free meals are available for Aug. 16. no going back. The cheese enchilada at children and teens ages 18 and young- Santaquin Centennial Park, 300 W. Bravo Bravo was divine and a huge part jitas. The chicken was tender and paired er at several locations in southern Utah 100 South, Santaquin. Meals available of that was the delicious enchilada sauce. nicely with the sautéed peppers and on- County this summer as part of the Sum- Monday through Friday from 11 a. m. to
When we arrived for the review, Mil- ions. They brought out warm corn tortillas mer Food Service Program. This pro- 12: 30 p. m. through Aug. 19. lie had prepared a sumptuous spread with for the fajitas. The chicken had great sea- gram is being offered locally by the Utah Spanish Fork City Center Library chicken fajitas, carne asada, cheese and soning, and the flavor of the peppers and Food Bank and is sponsored by the U. S. Park, 100 E. 40 South, Spanish Fork. chicken enchiladas, and rice and beans. onions was enhanced by the grilling. Just Department of Agriculture. Meals available Monday through Friday Plus, there was a variety of salsas and a refreshing combination that tasted great. The Summer Food Service Program from 11: 30 a. m. to 1 p. m. through Aug. fresh-made guacamole. Mmmm. I was ex- It was a crowd-pleaser. ensures that low- income children con- 19. cited for this review. Another thing that stood out to me is tinue to receive nutritious meals when Springville Splash Pad/ Public Library,
Enchiladas are kind of my favorite. the great kids’ menu. Millie, the owner, school is not in session. This summer, 45 S. Main, Springville. Meals available Both of these were delicious. My go- to knows the appetites of little children. She the USDA plans to serve more than 200 Monday through Friday from 1: 45 to 3 is chicken enchiladas with green sauce. made the menu based on what her children million free meals to children at ap- p. m. through Aug. 19. I don’t normally order the cheese enchi- loved to eat growing up. The kids’ menu proved program sites. ladas, but I kind of fell in love with the had chicken nuggets, grilled cheese, hot The meals are blend of the melted cheese in the light dogs and quesadillas. That pretty much available at the corn tortillas and the fresh, red sauce. sums up my 3-year-old’s diet. following loca- I could tell the sauce was made from They have daily lunch specials that tions and times scratch. It had nice, rich tones without are $6.50 including a drink. Speaking of in southern Utah being too spicy. The chicken enchilada drinks, they have freshly made aqua fres- County: had a bit of heat to it and compliment- cas like horchata. Nothing better than Payson Me- ed the shredded chicken. One issue I an icy glass of horchata with your tacos. morial Park, 300 sometimes have with chicken enchiladas The ambiance was great too. I loved the S. Main, Payson. is the meat quality. Sometimes you bite brightly colored garlands hanging from Meals available in and get a piece that has cartilage or the ceiling and the bright sarapes on the Monday through that is tough. This chicken was great and table. Overall, I just fell in love with Bra- Friday from 1: 30 very tender. vo Bravo. It is a gem and I would recom- to 3 p. m. through
The guacamole was like heaven, creamy mend checking it out. and delicious. For the rice and beans, they Bravo Bravo is located at 575 N. State chose black beans, which were nicely sea- Road 198. Hours are Monday through Sat- soned. The rice was authentic with peas urday from 7 a.m. to 9 p.m. Closed Sun- and carrots. Fajitas! I love me some fa- days. see, I am never done with the dishes. There is always something I missed or something that just didn’t quite fit in the dishwasher.
And even if, by some strange quirk, I actually find all the dirty dishes and get them all to fit in the dishwasher, I’ll feel strangely compelled to dirty another dish. I’ll get some juice and dirty a cup, I’ll zap a burrito in the microwave, or I’ll cele- brate finishing the dishes by getting my- self a bowl of ice cream.
There must always be at least one dirty dish in the house. It’s one of the laws of nature, as sure as gravity or the rising of the sun.
Knowing this, I don’t even try to get all of the dishes clean anymore. I consid- er myself “ahead” on the dishes if, by the time the dishwasher has finished its cycle, I don’t immediately have enough dirty dishes to fill the dishwasher full again.
So, yes, doing the dishes is an end- less, futile endeavor. The dishes are never done. But, it could be worse. It could be the laundry.