Imagine walking into a warm, bustling eatery, where the scent of aromatic spices fills the air and the sizzling sounds of cooking instantly make your stomach rumble. This is the experience at Salt and Pepper in Calgary, Alberta, where three generations of the Solano family have brought the vibrancy of Mexican cuisine to Canada.
Guy Fieri takes us on a mouthwatering tour of this culinary landmark, where traditional Mexican dishes meet the Great White North with a flair all their own.
The ambiance of Salt and Pepper, situated in the Bowness neighborhood of Calgary, is as inviting as the food is authentic. Fieri’s enthusiasm is palpable as he delves into the kitchen dynamics, led by the family patriarch, Silvio, alongside his son and grandson—both named Alex.
During his visit, Guy got his hands on their Chilaquiles. Silvio’s team begins with a flavorful base of mirepoix, followed by a mix of tomato sauce, a lineup of spices including cayenne and chili powder, and succulent chicken thighs and breast. The chicken, tenderized to perfection, blends seamlessly with the rich, spicy sauce.
But that’s just the start. The Chile Verde sauce, a cornerstone of the Chilaquiles, boasts a blend of onions, grilled garlic, jalapeno, cilantro, and tomatillos—grilled and then boiled for maximum flavor infusion. Their homemade cheese adds a fresh, creamy element that’s simply a product of milk, lime juice, and vinegar, curdled, drained, and seasoned to cheesy perfection.
Once the components are ready, the construction of the dish is nothing short of an art form. The freshly made chips are tossed in salsa until they reach the ideal consistency—a cross between a deconstructed enchilada and supreme nachos. Layered with beans, rice, sour cream, onions, pickled onions, and fresh cheese, and served with a crisped chip for contrast, the Chilaquiles come together in a symphony of textures and flavors that make the palette sing.
Regulars at Salt and Pepper sing praises for not just the Chilaquiles but for the entire menu. Guy couldn’t resist diving into their combination platter, where each element is crafted with the same level of care and expertise: from the slow-roasted, marinated pork shoulder Carnitas to the rich and complex Moa for their enchiladas, and the Chili Rellenos enveloped in a light meringue before being fried to golden perfection.
As Fieri notes, the dishes are not just “a big round platter covered in cheese and sauce.” They are individual masterpieces that reflect tradition and dedication in every bite. Each ingredient is allowed to shine, from the citrusy zest of the Carnitas to the subtle spice of the Moa and the comforting pull of melted cheese in the Chili Rellenos.
Salt and Pepper started with a name inherited from a previous establishment, but the Solano family, with their vibrant Mexican roots, has ensured that the name now stands for something more. It embodies a blend of cultures, a commitment to authentic Mexican cuisine, and the warmth of family — all tucked away in Calgary, awaiting your visit.