The Best Mexican Food in Park City: How a Lawyer from Mexico City Built Utah's Most Celebrated Southwestern Kitchen at Chimayo

Step through Chimayo's doors on a snowy Park City evening and you'll swear you've crossed into another world entirely. Mexican tile floors catch the flicker of wrought-iron chandeliers. Southwestern throw pillows nestle into wooden booths worn smooth by nearly three decades of conversations. The scent of roasted chiles and caramelized chipotle fills the air, mingling with the sound of laughter and clinking margarita glasses. This is the best Mexican food Park City has to offer, but it's not quite like any Mexican restaurant you've experienced before.

And that's exactly the point.

"The ribs were indescribably beautiful, unique & delicious," one visitor wrote after their first dinner at Chimayo. "They were Instagramable!"

From Courtroom to Kitchen: The Arturo Flores Story

The man behind those Instagram-worthy ribs never intended to become a chef at all. Arturo Flores graduated from law school in Mexico City in 1993, passed the bar, and had his future mapped out in the legal profession. He moved to Park City thinking he'd work for six months, save some money, and return to Mexico to practice law.

Then he walked into the kitchen at Grappa, Bill White's Italian restaurant on Main Street, and everything changed.

"The food, the spices—just being in a busy kitchen—inspired me a lot," Flores recalls. "I knew that's what I really wanted to do."

He started as a dishwasher. Most culinary students would bristle at that, but Flores wasn't a culinary student—he was a trained lawyer who'd discovered his true calling at age 27. He worked his way up through every station: food runner, prep chef, expeditor, line chef. When Bill White opened Chimayo in 1996 as his second restaurant venture, Flores moved over as an expeditor. Within four years, he'd become Executive Chef.

That was 2000. He's still there today, crafting modern Mexican cuisine that blends the rugged flavors of the Southwest with the refined techniques of French-American gastronomy—a culinary education he earned entirely at what he calls "the school of Bill White."

Working alongside White for over two decades, Flores absorbed everything from knife technique to the art of balancing flavors. "Although he has had no formal culinary training," the restaurant's bio explains, "Flores describes his advancement as a chef as attendance at 'the school of Bill White.'" And what an education it's been.

Modern Mexican Meets Park City: The Chimayo Experience

Here's what makes Chimayo different from every other Mexican restaurant in Park City, or frankly, most of Utah: this isn't Tex-Mex. It's not even traditional Mexican, though Flores' grandmother's tortilla soup recipe does make an appearance. What Chimayo serves is something more ambitious—a contemporary interpretation of Southwestern cuisine that draws from the entire region stretching from Southern Mexico to Southern Utah, then elevates it with French technique.

The Crown Roast of Barbecue Spareribs exemplifies this approach perfectly. These aren't your typical BBQ ribs. Flores glazes them with a complex sauce built from molasses, chipotle peppers, guajillo chiles, and lime juice, creating layers of smoky-sweet-tangy flavor that fall off the bone. They're served standing in a crown formation with buttermilk whipped potatoes and Dos Equis beer-battered onion rings.

"Beat dining experience in two trips to Park City," one guest wrote. "The ribs were amazing. Great service and wonderful food. Party of five and everyone loved their meal."

The duck enchiladas tell a similar story of culinary ambition. Honey-roasted duck gets wrapped with grilled onions and peppers, topped with crisp duck leg confit, white bean relish, and poblano verde sauce. It's the kind of dish that makes diners do a double-take—is this Mexican food? French? Does it matter when it tastes this good?

"I had the duck enchiladas—wonderful," a visitor reported. The staff confirmed they can make almost everything gluten-free too, bringing out tortilla chips so the diner could enjoy the cilantro bread oil that comes with the bread service.

Then there's Flores' ceviche—raw Gulf shrimp and mahi-mahi "cooked" in acidic citrus broth with cucumber, onion, cilantro, and serrano chiles. "Superb ceviche," guests rave consistently. One reviewer noted the portions are so generous they easily had leftovers for lunch the next day.

Every morning, Flores arrives early to make the restaurant's soups, sauces, and dressings himself. "Not that I don't trust my guys," he explains, "it's just something that I really love to do." That includes his grandmother Maggie's tortilla soup, made exactly as she prepared it in Mexico City—fresh tomatoes, chunks of chicken, cilantro, herbs, and spices made daily from scratch.

"I love the sweetness of the Roasted Corn soup and the heartiness of Arturo's Tortilla Soup," wrote one food critic after Chimayo's 25th anniversary celebration.

Margaritas, Tequila, and the Art of Southwestern Cocktails

Any discussion of the best Mexican food in Park City has to include what you're drinking with it. Chimayo's beverage program matches the kitchen's ambition—this is a restaurant that takes its tequila seriously.

The signature Lux Margarita blends fresh-squeezed lime juice with Casa Noble Crystal Tequila, Grand Marnier, and Cointreau. For those who like heat with their sweet, the Serrano Chile Margarita muddles fresh serrano chiles into the mix. "Lux margaritas are great," one regular confirms. Multiple reviews mention the pomegranate margaritas as well—"the bomb," according to one enthusiast.

The tequila list spans blancos aged 0-3 months in oak, reposados aged 3-12 months, and añejos that have spent over a year developing complexity. There's also a mezcal selection for those who prefer that smokier agave spirit. The wine list emphasizes Spanish Riojas and South American selections that complement the restaurant's flavor profile.

"Had and loved the Serrano Chili Margarita, Avocado Salad, Duck Enchilada (appetizer), and Buffalo Steak," one visitor reported. "Staff was knowledgeable and professional. Was expensive but worth it on vacation."

The Mission-Style Atmosphere That Transports You

Bill White named the restaurant "Chimayo" after El Santuario de Chimayo in New Mexico, a mission church considered a sacred place with healing powers. He spared no expense recreating that Southwestern mission aesthetic on Park City's Main Street.

Wood beams cross the ceiling. Mexican floor tiles gleam underfoot. Festive lighting creates intimate pockets throughout the dining room. Cozy booths feature those distinctive Southwestern throw pillows. An indoor fireplace adds warmth during ski season. Candles flicker on every table. Walking through the door, you're transported from a Utah mountain town to somewhere in the high desert of New Mexico.

The restaurant has two levels, and locals will tell you to request the upstairs dining room for the best atmosphere. "Ambiance is amazing… try to sit upstairs," advises one regular who claims to have eaten at every restaurant in Park City multiple times.

Manager Julie runs what guests consistently describe as "a tight ship" with service that's "perfectly professional and still amazingly efficient."

Park City's 28-Year Mexican Food Institution

Chimayo opened in 1996 as the second restaurant in Bill White's growing Park City empire. White—who grew up on a cherry farm in Michigan, studied at the Culinary Institute of America, and taught culinary arts in Switzerland—brought serious culinary credentials to Park City's developing restaurant scene.

His first restaurant, Grappa, opened in 1993 to immediate acclaim. Chimayo followed three years later, and as one company history notes, "received rave reviews and is still considered the most popular among Bill White's eight restaurants today."

That longevity matters. In a resort town where restaurants come and go with the seasons, Chimayo has remained a Main Street fixture for nearly three decades. The restaurant is part of a larger ecosystem that includes the Bill White Farms nonprofit on Highway 224, where White raises Heritage breed pigs, chickens, lambs, and vegetables using what he calls "earthganic" farming methods. Fresh bread comes from Bill White's Windy Ridge Bakery. It all connects.

"We are locals and Park City is very fortunate to have so many great restaurants," one long-time resident wrote. "Over the years, Chimayo has been consistent and has been the best of the best."

The consistency comes from people like Flores, who's been with the company for 30 years, and from an approach that values food, service, and ambiance equally—the three pillars Bill White established from day one.

What to Order at Chimayo

If you're making your first trip to the best Mexican restaurant Park City has to offer, here's the insider knowledge from customers who keep coming back:

Start with: The Queso Fundido—a heavenly blend of Asadero, Manchego, and Gruyère cheese with grilled jalapeño-tomato salsa, served with flatbread and housemade corn tortilla chips. Or go for the ceviche if you want something lighter. Don't sleep on the cilantro bread oil that comes with the complimentary Windy Ridge focaccia.

For your main: The crown roast barbecue spareribs are the menu icon for a reason—massive portions, incredible presentation, unforgettable flavor. The duck enchiladas run a close second. The elk London broil showcases Flores' skill with game meat. And yes, the trout fajitas are a thing, and they're better than they sound.

Drinks: Start with a Lux Margarita or the Serrano Chile version if you want some heat. The pomegranate margarita also has a devoted following.

Dessert: The Mexican Chocolate Fondue for two comes with a tureen of melted espresso-cinnamon chocolate and an array of dippers—churros, peanut butter cookies, Mexican wedding cookies, banana, pineapple, seasonal berries. Multiple reviewers mentioned they were too full for dessert, then ordered it anyway and were glad they did.

Portions note: Come hungry. "Portions are comically large," one visitor observed, confused but delighted. Plan to take leftovers home or share plates family-style.

Planning Your Visit to Chimayo Park City

Address: 368 Main Street, Park City, Utah 84060

Hours: Monday-Thursday 5:00 PM - 9:00 PM, Friday-Saturday 5:00 PM - 10:00 PM, Sunday 5:00 PM - 9:00 PM

Reservations: Strongly recommended, especially during ski season and Sundance Film Festival. Book through OpenTable or call (435) 649-6222. For parties of 11 or more, or for private dining in their upstairs or downstairs private rooms (seating up to 85 and 65 guests respectively), contact their events team.

Parking: Street parking with meters (pay via Go Park City app), or use the parking garage with paid parking after 5 PM (first hour free). During ski season and Sundance, arrive early or use Park City's free bus system and Main Street trolley.

Price range: Entrees run $45-$55. Yes, it's on the higher end for Mexican food, but as one reviewer put it: "In UT you almost always pay too much for crappy over-hyped food. Chimayo is a rare exception to this rule. Food and service that lives up to the price point."

Best for: Date night (request upstairs seating), special occasions, après-ski dining, Sundance Film Festival dinners. Family-friendly despite the upscale atmosphere—generous portions work well for sharing with kids.

The Legacy of Modern Mexican in Park City

There's a moment in most meals at Chimayo where you stop thinking about whether this is "authentic" Mexican food and start thinking about whether anything this delicious needs a qualifier at all. That's Flores' gift—he's taken his grandmother's recipes, his legal mind's precision, Bill White's French technique, and the bold flavors of the Southwest, then created something entirely his own.

"I just love playing with all of the ingredients," Flores says. "I just really love food!"

That passion comes through in every dish, from the chipotle glaze on those famous ribs to the blood orange jalapeño beurre blanc on the seared scallops. It's present in the way he makes every soup fresh each morning, and in how he adjusts the menu seasonally to incorporate the best local ingredients at altitude.

After 28 years on Main Street, Chimayo has earned its status as not just the best Mexican food in Park City, but as one of the resort town's most essential restaurants period. The fact that its executive chef started as a dishwasher with a law degree makes the story that much better.

"I was a regular visitor to Park City 10 to 15 years ago," one guest wrote in 2024, "and during those visits I discovered my favourite restaurant in the Main Street, called Chimayo. On my July 2024 trip to Park City, the very first thing I did when I arrived last night was to book dinner at Chimayo, and I wasn't disappointed... The chef appreciated me coming back."

That's the thing about truly great restaurants—they become part of your story. Chimayo has been part of Park City's story for three decades now, serving modern Mexican cuisine that respects tradition while pushing boundaries, one perfectly glazed rib at a time.

Make a reservation. Order the ribs. Get the Lux margarita. Thank Chef Flores on your way out—he'll probably be there, doing what he loves, playing with ingredients and creating dishes from the heart.