Wimpy and Fritz: Tacos at Ogden’s Riverbend
A friend, Jennifer Burns, invited me to attend a filming party at Wimpy and Fritz, a taco place that recently opened at 352 Park Blvd. in Ogden. It’s part of the recent Riverbend development that includes Dirty Bird Fried Chxx and Ogden River Brewing, next to a rising townhome complex.
Operators Lefty Montoya and Brian Zinsmann said they started their business at the Ogden Farmer’s Market, then shared space with the Yes Hell bar and also operate a food truck. They opened this brick-and-mortar spot in September. (You can watch their interview when this segment airs Thursday, Nov. 11 between 12:30 and 1 p.m. on the Daily Dish, ABC-4 Utah).
Wimpy and Fritz has a casual, hipster-ish vibe (but still very comfortable for this non-hipster writer). Dishes are thoughtfully plated and garnished, with a signature touch of pickled onion for both color and flavor.
We started out sharing a plate of Nachos Por Dinero. According to the Wimpy and Fritz menu, it’s a choice of shredded meat, topped with house-made queso, pico de gallo and jalapeno relish. I thought these were perfectly flavored, but if you want more heat, I’m told you can add their specialty hot sauce to kick it up.
We had the O.G. Taco Plate, which includes one of each – carne asada, al pastor and smoked carnitas, $14 on the menu.
All tacos are dressed with onion, cilantro, Jamaican-infused pickled red onion, cotija cheese, homemade salsa and limes on corn tortillas, with sides of beans and fideo, instead of rice. Fideo is a short, thin pasta (similar to vermicelli used in Rice-a-Roni).
The folks at my table (including Utah Foodie Girl) asked about the mystery seasoning in the beans, because the flavor so different from beans in most Mexican restaurants. The answer – Mexican oregano. We were also told that the restaurant doesn’t use cumin at all in its cooking, which is pretty unusual for typical Mexican eateries in Utah.
Borracho Por Vida is Wimpy & Fritz’s take on Birria tacos, a current foodie trend. The smoked carnitas are draped in chichuahua cheese, seared (not fried), and served with dipping broth. I liked the crunch of the tortilla and cheese, but I think I’d prefer it a bit less seared.
El Gordo’s XL Burrito is huge, stuffed with fideo, beans, onion, pico, cilantro and a choice of meat: carne asada, smoked carnitas, pollo adobo, or al pastor. The restaurant offers a prize if you can finish it — half off your next order. A bottle of Tums might be fitting too.
Wimpy & Fritz also offers a Sunday “Ogden Hair of the Dog Brunch.” Not sure what the back story is on that. It includes Avocado Spreading Love (yep, avocado toast! Didn’t I say it was kind of hipster?), Carnita’s Hash, Tres Leches pancakes, and a breakfast sandwich.
Again, you can watch the interview and see the food for yourself when this segment airs Thursday, Nov. 11 between 12:30 and 1 p.m. on the Daily Dish, ABC-4 Utah)