The word "barbacoa" is used to describe slowly cooked meat. It is also the origin of the word barbecue. At Barbacoa Mexican Grill, a restaurant soon to have five locations in the valley, it is a recipe for fresh, healthy food with a kick.

"We are a little bit different, and we're proud to be different," said Tyson Cichos, president of the restaurant chain. "We have an active clientele who like their food fresh with lots of variety."

Since starting out in Holladay in 1998, the restaurant has attracted a loyal fan base. Company officials' commitment to thoroughly marinated and slow-cooked meats has allowed it to expand. One of their most popular locations is near the corner of 900 South and 900 East, across from the Tower Theater.

"The food is more authentic than some other places," said Stephanie Raasch, a Barbacoa regular at that location.

Raasch's friend, Matthew Sandoval, also enjoys the eatery.

"It's not over-commercialized," he said.

Barbacoa's tranquil atmosphere was another thing Raasch and Sandoval said made it one of their favorite places to dine.

"The area is calm and peaceful," Sandoval added. "You can drink on the patio and they're not rushing you along."

But there's nothing tranquil about the food.

"There are no artificial flavors, so nothing is bland," Cichos said. "We take our time."

Three different sauces for the burritos and other items allow customers to have it as hot as they like it. If patrons find the milder barbacoa meat is still too spicy, they can opt for carnitas.

"The spicy beef is the most popular, followed by barbacoa pork. We stress high quality-no freezers, no microwaves," Cichos said.

To find the real barbacoa, look for the restaurant's signature "flaming B."