Lime in the Kokonut
Cuisine: MexiCali fusion.
Chef Spencer first started with Spice Kitchen in June, 2015. He creates a mix of traditional foods adding a creative fusion to dishes such as Empanadas Columbianas, Charisu Tacos, Arepas, BBQ Ribs and Empanadas.
Chef Spencer can be found at local farmer's markets such as the Rose Park and Downtown Salt Lake Farmer's Markets. He's participated in the Wasatch International Food Festival and can be found at various locations through-out the Salt Lake Valley.
Follow him on Facebook to find out where he is currently. He is also available for catering.
Call Spice Kitchen to Order: (801) 328-1091
Spice To Go Menus:
Chef’s previous Spice To Go menus for Spice Kitchen’s weekly meal service with Thursday pick-up.
— April 26, 2018
Meat Entree (GF): Colombian Style Pork Tacos topped with Pico de Gallo and Cotija Cheese served in a Corn Tortilla with Yellow Rice and Spiced Black Beans.
Vegetarian Option* (GF): Sweet Potato, Corn, and Black Bean Tacos topped with Pico de Gallo and Cotija Cheese served in a Corn Tortilla with Yellow Rice and Spiced Black Beans.
*Vegetarian Option can be made Vegan by eliminating cheese. (please note on order form below)
Each entree is served with a cabbage and carrot slaw with tomatoes and a citrus vinaigrette.
— January 4, 2018
Meat Entree (GF): Cuban Style Grilled Mojo Chicken Thighs.
Vegetarian Option* (GF): Potato, Green Chili, & Cream Cheese Empanadas (2).
*Vegetarian Option can be made Vegan by eliminating Cream cheese.
Each entree is served with Cilantro-Lime Rice and Beans.
— June 1, 2017
Meat Entree: Pork chili verde served over rice and a cheese quesadilla.
Vegan Entree: Red curry vegetables served over yucca.