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Make Milagros Mexican Restaurant Part of Your New Years Resolutions

Hunger games: Consider these dining resolutions for 2012

Article by Elyssa Andrus – Provo Daily Herald
Mexican Food Orem and Provo UtahCool change:I’m not much of a gambler when it comes to food. The obsessive part of me wants to order the same dish every time, whether it’s the Chipotle Pineapple BBQ at Blue Lemon in Highland or the Vegas Roll at The Happy Sumo in Provo. But some of my favorite restaurant meals have come from taking a risk. So ask your friends, your spouse or the server for a recommendation, and keep an open mind. And in addition to new dishes, resolve to try new restaurants as well. There’s always something debuting in Utah County. Some new and new-ish favorites of the Herald staff include Dave & Cranky Chuckie’s (Provo), Station 22 (Provo), Savory & Sweet (Orem) and Milagros (Orem).

Make us part of your New Years Resolution

Dave

We’re Getting Some Good Publicity | Read All About it!

Milagros Mexican Food Utah Team Sarah and Dave

Photo from ASHLEY FRANSCELL/Daily Herald

Article by: Kristin McQuivey – Daily Hearld

Looking for Mexican Food in Orem? Check out the feature the Daily Herald did about Milagros.

Christen McQuivey has written a great article that gives you a glimps of our history and the passion that makes us the best Mexican food around.  (Read The Original Article)

Dave Tuomisto, creator of Milagros in Orem, is no stranger to successful restaurants.

“You can count on one hand how many great restaurants are out there where the owner touches a plate and makes sure the food is great,” the restaurateur said. “It is hard to name a restaurant in Utah County that had great food and failed.”

Tuomisto’s restaurant history began in Utah when he opened Rosa’s in Provo in 1999. The restaurant was extremely successful, but he learned the hard way that investors can’t always be trusted.

Next he opened Bajio’s with just five employees and a credit card. In a few short years it grew to 20 restaurants in multiple states. He said he is seeing the small business owner slowly disappearing though.

“We’re a dying breed,” Tuomisto said. “We can’t buy chicken for $40 a case like a big chain restaurant. But they don’t cook, they heat things up. And you can taste the difference between that and something made fresh with natural ingredients.”

He said he bases his culinary knowledge on experience. As a child, he lived in Arizona and spent his vacations in Mexico.

“I’ve spent 12 years in Mexican kitchens, and am always on a mission to find really great, authentic and fresh Mexican food,” he said. “I develop all the recipes myself. …. I like to make sure that everything has many different textures and flavors.”

He requires everything be fresh and the meats be of high quality. Meats are prepared very slowly and marinated a long time. Nothing is ordered bulk or frozen. He hand-picks every mango in the salad.

Kristen, thanks for the great article.

Come in and make Milagros Mexican Restaurant in Orem your favorite for fresh Mexican Food.

Dave and Sarah

Daily Herald Weighs In on Milagros Menu and Ambiance

Mexican Restaraunt Utah ReviewRestaurant Review by Cody Clark – Daily Hearld

“It’s fitting that the new Mexican restaurant up the hill from WinCo on 800 North in Orem has taken as its name the Spanish word for “miracles.” Successfully opening any restaurant not affiliated with a major chain practically requires a gift of providence or two, and Milagros owner Dave Tuomisto gives an engaging account of the highly unlikely series of events that led him to start up Milagros on the new restaurant’s website.

(Check the Our Towns section of Friday’s Daily Herald for an in-depth profile of Tuomisto’s adventures in restaurateur-ing.)

Milagros’s name is also fitting because its hearty Mexican cuisine is so delicious — it would almost certainly take a miracle to re-create the tender, savory steak in its entrees at home.”

(Click To Read The Original Article)

“The main event was the Mata Hambre, Milagros’s signature fajita plate, which comes with all three of the restaurant’s meats — steak, chicken and pork — as well as grilled vegetables, a grilled sweet onion ball and large servings of rice and beans. It was right about then that I began wishing for a stomach the size of a Coleman cooler, or possibly just an actual Coleman cooler, along with a much larger expense account.”

Thanks Cody!

Dave