The dishes at Alamexo Cantina are meant to be shared. But you’ll want to keep this one to yourself: the pollo con pipian verde enchiladas. That’s three locally made tortillas stuffed with a generous portion of shredded chicken on a bed of green chile and pumpkin seed salsa and topped with fresh cilantro, white onion and queso fresco.

Like all the entrées, it is served on an individual cast-iron skillet, mirroring the large comal, or griddle, used almost exclusively in the kitchen. Spend another $3 for the elotes — grilled corn, sweetened with lime aioli.

Alamexo Cantina • 1059 E. 900 South, Salt Lake City; 801-658-5859; Tuesday-Saturday, 11:30 a.m. to 10 p.m.; Sunday, 11:30 a.m. to 9 p.m.; www.alamexocantina.com