We’ve suffered lines that extend outside the building … in the cold of January. We’ve looped the lot til we got dizzy just to snag a parking spot. And still, we look forward to the next time we’ll eat chips y salsa plus a glass of horchata at Murray’s Morelia.

Shacking up in a former waffle house in Murray, Morelia has been around for decades. It’s the kind of place that, for one reason or another—maybe it’s the meals doused in cheese and enchilada sauce, the canned beets accompanying your tostada, or the no-frills atmosphere—people either love to love or love to hate. Right now, we’re feeling the Morelia love. It’s easy street for good Mexican food.

The chips aren’t anything special, but the blended salsa is good enough to eat with a spoon. Be prepared to ask for extra, as it’ll come in handy when your number one combo platter (chile relleno, chile verde burrito, and rice and beans, $8.95) arrives. Or maybe you would rather use the just-spicy-enough sauce to top your bean tostada in the number three: bean tostada, cheese enchilada, chile verde burrito, $6.95.

Morelia also serves up house specialties like chalupas (crisp corn tortilla topped with beans, cheese, diced potatoes, carrots, lettuce, ham and sour cream, $4.85) or super burrito (chile relleno, chile verde, lettuce, tomato and sour cream rolled in a flour tortilla, $8.40. There’s also a nice a la carte menu to choose from should no combo or dinner platter suit your fancy.

Whatever you do, save room for Morelia’s soft and hot homemade churros for dessert. Some people opt for the flan, but the churros never fail in their goodness. Sometimes we go to Morelia for these alone. And we’re not even embarrassed to admit that.

{Mama Morelia}

Restaurant Morelia
6098 S. State Street
Murray, Utah
(801) 265-8790
www.restaurantmorelia.com
Open Monday through Thursday, 11 a.m. - 10 p.m.; Friday and Saturday, 11 a.m. - 11 p.m.

This entry was posted on Wednesday, September 3rd, 2008 at 9:28 am and is filed under Eat Your Heart Out. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.