Salt Lake City's
Famous Local Eats
The definitive guide to the best restaurants for visitors. Discover the historic, the legendary, and the must-try iconic foods that allow you to eat like a local in Utah's capital.
Eat Like a Local Before You Ride
Don't tour on an empty stomach. Three of SLC's most iconic restaurants are easy to reach from our tour departure point at the Radisson Downtown.
Crown Burgers
1 Block Walk
The Strategy: Arrive 45 minutes early. It is just a quick 1-block walk from the hotel. Grab a Pastrami Burger and Fry Sauce, then walk right over to meet your guide.
Maxwell's East Coast Eatery
Accessible via TRAX
The Strategy: The TRAX light rail station is a convenient half-block walk from our departure point. Hop on for a quick ride to enjoy their legendary "Fat Kid" pizza.
Red Iguana
Accessible via TRAX
The Strategy: Walk the half-block to the TRAX station and ride the Green Line west. It drops you off just a short distance from the restaurant and their famous Mole sauces.
The "Big Four" Essentials
If you only eat four meals in Salt Lake City, make them these. Here is your cheat sheet to the city's culinary Mount Rushmore.
The Red Iguana
The single most famous restaurant in Utah. This is the definitive guide to the Cardenas family legacy and the legendary Mole sauces.
⚡ Quick Intelligence
To understand why locals willingly stand in the snow for 45 minutes to get a table, you must understand the Cardenas family. The story begins with Ramon and Maria Cardenas, who brought authentic Mexican flavors to Salt Lake City in 1965. In 1985, they opened the Red Iguana. At the time, the west side of Salt Lake was gritty, but the food was undeniable.
Mole Negro (The King)
The most famous sauce on the menu. Made with dried mulato and negro chilies, chocolate, peanuts, walnuts, bananas, and raisins. It is dark, velvety, savory, and slightly sweet.
Insider Secret
Can't decide? Ask your server for the Mole Sampler. They will bring you a plate with a spoonful of every mole sauce on the menu before you order.
Crown Burgers
The birthplace of the "Utah Burger." A surreal mix of Greek heritage, charbroiled beef, and cured meats.
⚡ Quick Intelligence
To understand Utah fast food, you must understand the "Greek Burger" phenomenon. In 1978, the Katzourakis family founded Crown Burgers. This sparked a regional trend where almost every independent burger chain in Salt Lake City traces its lineage back to Greek immigrants.
As Seen on "Man v. Food"
Host Adam Richman visited the Downtown location to take on the Crown Burger. He loved the combination of the charbroiled burger and the cured pastrami so much that he ordered a "Double"—two patties, double cheese, and double pastrami.
Ruth's Diner
A historic trolley car dragged up a mountain canyon by a woman who baked the best biscuits in the West.
⚡ Quick Intelligence
Ruth’s Diner began in 1930 downtown. In 1949, Ruth Evans bought an old Salt Lake Trolley car, dragged it up Emigration Canyon, and built the restaurant around it. Ruth was known for serving customers with a cigarette in one hand and a coffee pot in the other. Today, you can sit inside that trolley or on the beautiful mountain patio.
Maxwell's East Coast Eatery
Authentic New York thin crust, a 10-ounce meatball, and a legacy born in Salt Lake City's first steel-frame skyscraper.
⚡ Quick Intelligence
Maxwell's lore is tied to the historic Boston Building, Utah's first skyscraper. While they have moved slightly down the street to a new location, the food remains the same: East Coast standard. That means thin, foldable crusts and sweet marinara. Guy Fieri visited in Season 19 of Diners, Drive-Ins and Dives and was blown away by the 10oz Giant Meatball.
The "Big Four" Essentials
If you only eat four meals in Salt Lake City, make them these. Here is your cheat sheet to the city's culinary Mount Rushmore.
The Red Iguana
Est. 1985
Mole Negro & The Wait Line
"Puntas de Filete"
Crown Burgers
Est. 1978
Pastrami Burgers & Fry Sauce
"The Crown Burger"
Ruth's Diner
Est. 1930
Trolley Car Patio & Views
"Mile High Biscuits"
Maxwell's Eatery
Roots in 1908
NY Pizza & Giant Meatballs
"The Fat Kid Pizza"
The Red Iguana:
Killer Mexican Food
The single most famous restaurant in Utah. This is the definitive guide to the Cardenas family legacy, the legendary Mole sauces, and how to navigate the "Tale of Two Iguanas."
⚡ Quick Intelligence: The Red Iguana
The Dynasty: A History of Resilience
To understand why locals willingly stand in the snow for 45 minutes to get a table, you must understand the Cardenas family. The story begins with Ramon and Maria Cardenas, who brought authentic Mexican flavors to Salt Lake City in 1965 with their first restaurant, Casa Grande.
In 1985, they opened the Red Iguana at 736 West North Temple. At the time, the west side of Salt Lake was gritty, industrial, and largely ignored by the culinary elite. But the food was undeniable. When Ramon Sr. passed away in 2004, the torch was passed to his children—Lucy, Bill, and Ramon Jr.—who transformed a local favorite into a national pilgrimage site.
"We don't serve chips and salsa just to fill you up. We serve them because our salsa is a recipe from San Luis Potosí that has been in our family for generations."
The Holy Grail: Understanding the Moles
Red Iguana is colloquially known as the "House of Moles." Mole (pronounced mo-lay) is a complex, labor-intensive sauce often containing 30+ ingredients, including chilies, nuts, spices, and chocolate.
Mole Negro (The King)
The most famous sauce on the menu. Made with dried mulato and negro chilies, chocolate, peanuts, walnuts, bananas, and raisins. It is dark, velvety, savory, and slightly sweet.
Mole Amarillo
A spicy, golden sauce featuring yellow dried chilies, onions, garlic, cumin, and golden raisins. It packs a distinct heat and tang compared to the Negro.
Mole Poblano
The "classic" mole. A perfect balance of chili heat and chocolate sweetness. If you are a mole beginner, start here.
Insider Secret
Can't decide? Ask your server for the Mole Sampler. They will bring you a plate with a spoonful of every mole sauce on the menu before you order. It is free, and it is the definitive Red Iguana experience.
As Seen on "Diners, Drive-Ins and Dives"
Red Iguana was featured in Season 1 of the hit Food Network show. Guy Fieri visited and famously raved about the complexity of the flavors.
- "This isn't just Mexican food; this is a symphony of flavors. You can taste the history in every bite." — Guy Fieri
- The Featured Dish: Turkey in Mole Negro. Fieri was stunned by the use of chocolate to create a savory, not sweet, profile.
The Comparison: Red Iguana 1 vs. Red Iguana 2
Due to overwhelming popularity, the family opened a second location just two blocks away at 866 W South Temple. The food is identical. The same kitchen staff rotates between buildings. However, the vibe is different.
| Feature | Red Iguana (The Original) | Red Iguana 2 (The Sequel) |
|---|---|---|
| Address | 736 W North Temple | 866 W South Temple (2 blocks away) |
| Atmosphere | Tight, loud, nostalgic, energetic. | Spacious, modern, larger bar area. |
| Wait Time | Usually 45+ minutes. | Usually 15-20 minutes. |
| Best For | The Purists. Those who want the original experience and don't mind the line. | Large Groups. Those who want the same food without the long wait. |
What the People Say
"I was skeptical about the line. I stood in the snow for 40 minutes. I would stand in it for 4 hours next time. The Puntas de Filete a la Norteña changed my life."
— Sarah J., TripAdvisor
"Don't be fooled by the strip mall look. This is world-class gastronomy. The service is fast and the Mole Sampler is a brilliant touch."
— Mark D., Google Reviews
"We went to Red Iguana 2 because the line was too long at the first one. Same menu, same amazing taste, and we got seated immediately. Don't sleep on the sequel!"
— Local Guide, Yelp
The Perfect End to a Salt Lake Tour
The Red Iguana is located just minutes from where our Ultimate Salt Lake City Bus Tour concludes. There is no better way to finish a day of exploring Utah's history than by tasting its most famous culinary landmark.
Book Your City Tour NowCrown Burgers
The birthplace of the "Utah Burger." A surreal mix of Greek heritage, charbroiled beef, cured meats, and a condiment that is basically a religion.
⚡ Quick Intelligence
To understand Utah fast food, you must understand the "Greek Burger" phenomenon. In 1978, the Katzourakis family founded Crown Burgers. This sparked a regional trend where almost every independent burger chain in Salt Lake City traces its lineage back to Greek immigrants. But Crown remains the undisputed king.
The Crown Burger
This is the sandwich that put Utah on the culinary map. It starts with a charbroiled quarter-pound beef patty, savory and smoky. Then comes the magic: a generous pile of hot, juicy pastrami stacked on top.
Utah "Fry Sauce"
If you ask for ketchup in Utah, you might get a weird look. Here, we dip fries in Fry Sauce. While Crown Burgers serves one of the most beloved versions in the city, the story of this pink gold goes back much further.
The Legendary Tale of Utah’s Fry Sauce
No foodie journey through Salt Lake City is complete without a dip—literally—into the iconic fry sauce that locals adore. It isn’t just a condiment... it’s a little bit of Utah’s soul on your fries!
Utah’s Tasty Origin (Arctic Circle, 1940s)
The year is sometime in the 1940s. In the shadow of the Wasatch Mountains, a modest drive-in called Arctic Circle began mixing ketchup and mayonnaise, crafting a pink, creamy concoction. It was simple, unassuming, but pure magic for crispy fries. The “secret sauce” swept through Utah, turning up on burgers, hot dogs, and anywhere locals wanted a tangy punch.
Salt Lake City: Capital of Fry Sauce Fandom
Sure, you’ll spot fry sauce across Utah, but in Salt Lake City, it’s almost a rite of passage for visitors. Locals debate which spot has the best recipe—some swirl in BBQ sauce or mustard, some add a dash of pickle juice or a sprinkle of pepper. Cult-favorite spots like Crown Burgers and Apollo Burger serve their own secret blends, while almost every drive-thru will hand you a tiny cup if you just ask.
Why Is It So Special Here?
Fry sauce isn’t just a food; it’s a conversation starter. Order it in any Salt Lake City diner, burger joint, or fast-food stop, and suddenly you’re in with the locals. Tour guides will tell you: tasting fry sauce means you’ve earned your SLC badge. Out-of-staters call it “just Thousand Island,” but the locals know better—this is Utah’s version, and we take it seriously.
Pro Tip for Tourists
"Ask a local about their favorite fry sauce blend—you’re guaranteed to spark a debate, make a friend, and unlock a true taste of Salt Lake City tradition!"
As Seen on "Man v. Food"
Host Adam Richman visited the Downtown location to take on the Crown Burger. He loved the combination of the charbroiled burger and the cured pastrami so much that he ordered a "Double"—two patties, double cheese, and double pastrami.
Ruth's Diner:
Mile-High Biscuits & Sass
The second oldest restaurant in Utah. A historic trolley car dragged up a mountain canyon by a woman who smoked cigarettes, cursed like a sailor, and baked the best biscuits in the West.
⚡ Quick Intelligence: Ruth's Diner
The Legend of Ruth Evans
Ruth’s Diner didn't start in the beautiful canyon where it sits today. It began in 1930 as "Ruth's Hamburgers" in downtown Salt Lake City. Ruth Evans was not your typical 1930s restaurateur. She was a cabaret singer with a fierce independent streak.
In 1949, when her downtown building was sold, she bought an old Salt Lake Trolley car, dragged it up Emigration Canyon, and built the restaurant around it. For decades, she lived in the back of the trolley with her beloved Chihuahuas, cooking for locals and tourists alike.
Ruth's Personality Profile
"A spirited woman whose language could make a gangster blush."
Ruth was known for serving customers with a cigarette in one hand and a coffee pot in the other. While the cigarettes are gone, the rebellious, independent spirit remains in the diner's DNA.
The "Mile-High" Experience
The menu is classic American comfort food, but there are specific items that have reached legendary status.
The Mile-High Biscuits
These are not normal biscuits. They are massive, fluffy towers of dough that arrive warm.
- Served with every meal
- Best eaten with honey butter
- Featured on Food Network
Grandma's Meatloaf
Classic comfort. While Ruth's is famous for breakfast, the meatloaf is a dinner staple.
A Tale of Two Seatings
Where you sit at Ruth's defines your experience. You have two distinct choices:
Inside The Trolley
Sit inside the actual renovated trolley car Ruth hauled up the canyon in 1949. It's cozy, nostalgic, and feels like dining in a museum exhibit.
The Mountain Patio
In the summer, this is the best seat in the house. Surrounded by the towering walls of Emigration Canyon, towering trees, and fresh mountain air.
As Seen on "Diners, Drive-Ins and Dives"
Season 5, Episode 1 (2008): Guy Fieri rolled his red Camaro up Emigration Canyon to visit Ruth's. He famously dug into the biscuits and gravy, validating what locals had known for decades: the drive is worth it.
The Verdict
"The 15-minute drive from downtown transports you to a different world. It feels like a mountain retreat, but with better biscuits."
— Local Guide, Google Maps
"We ordered breakfast at 2:00 PM on the patio. There is something magical about eating Mac and Cheese and Biscuits surrounded by pine trees."
— Sarah P., TripAdvisor
"The wait on weekends can be long, but grab a coffee and enjoy the canyon views. It's part of the ritual."
— SLC Foodie Blog
Maxwell's Eatery:
East Coast Pizza Legends
Authentic New York thin crust, a 10-ounce meatball the size of a softball, and a legacy born in Salt Lake City's first steel-frame skyscraper.
⚡ Quick Intelligence: Maxwell's
Born in a Skyscraper: The Boston Building
Maxwell's lore is tied inextricably to 9 Exchange Place. For years, this was the home of their flagship downtown location inside the historic Boston Building.
Completed in 1908, the Boston Building (and its twin, the Newhouse Building) were Utah's first skyscrapers. They were designed by Henry Ives Cobb, the titan of architecture who helped shape the Chicago skyline.
The steel-frame construction was so revolutionary for Salt Lake City that the architecture feels ripped straight from the streets of Manhattan—making it the perfect spiritual home for an East Coast pizzeria.
Architectural Significance
- Style: Second Renaissance Revival
- Height: 11 Stories (Massive for 1908)
- Vibe: Straight out of NYC
The East Coast Standard
The Maxwell family hails from New Jersey, and they don't compromise on the "East Coast" label. This means thin, foldable crusts, sweet marinara, and portions that defy logic.
The "Fat Kid" Pizza
The signature pie. A massive New York-style crust topped with pepperoni, spinach, and ricotta cheese dollops.
- Sold by the slice (Lunch)
- Foldable NY Crust
Mom Mom's Gravy
At Maxwell's, it's not "sauce," it's "gravy." This traditional red sauce covers their legendary Chicken Parmigiano, which is lightly breaded, sautéed (not deep-fried), and baked with mozzarella.
As Seen on "Diners, Drive-Ins and Dives"
Season 19, Episode 7 ("From Meatballs to Lollipops"): Guy Fieri visited Maxwell's to tackle their Italian classics.
The Guy Fieri Highlight: The 10oz Meatball
"It's the size of a grapefruit!"
Fieri was blown away by the Giant Meatball, a beef and pork blend that weighs in at over half a pound. You can add it to any pasta dish, and it is widely considered one of the best meatballs in the state.
Where to Eat It Today
Maxwell's Little Bar (Downtown)
Located at 328 W 200 S (just a few blocks from the original Boston Building spot). It's a smaller, intimate vibe but serves the same legendary pizza and meatballs.
Best for Quick Slices & Drinks
Maxwell's Park City
The full-service experience located in Kimball Junction. If you are heading up the canyon for a ski day, this is the mandatory après-ski stop.
Best for Full Sit-Down Dinners
