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Our Latest Reviews
Buffalo Nickel Burger
The best bison burger I've had at any restaurant anywhere. It was perfectly cooked to what I wanted. I will be returning for more.
Green Chili Stew
this is the best comfort food, yet posh robust rich taste, i've ever had .. fave thing on the menu
Chimirelleno
Super good and a ton of food. Definitely taking home leftovers!
Navajo Tacos - Traditional Black Sheep
Was very fresh and delicious! Everything that I have tried has always been very tasty!
Green Chili Stew
The green chili stew is delicious. The vegetables all taste super fresh. The pork is tender. This is one of my favorite dishes anywhere. I've introduced a number of people to it. Anytime my dad comes to town he has to have a bowl and that is good with me.
Buffalo Nickel Burger
Excellent burger, with a delicious sauce!
Green Chili Goat Cheese Queso
So delicious! The chips were amazing as well. Ordered one to share between 4 people and should have ordered 2!
Steak Tacos
Amazing flavor and so tender. And the rice and beans were amazing as well! ?
Pozole
I think the Black Sheep Cafe is the best restaurant in Provo by far. But, only if you have a genuine appreciation for native southwest recipes, flavors and traditions. Big fat Americans like me LOVE a lot of salt in their meats and sauces. But native southwest cultures didn't use a ton of salt to preserve or season food. They used the sun to dry and preserve. And they used drought tolerant veggies, like chiles, to flavor their food since salt in these areas was rare in comparison to coastal areas. Nowadays the "Mexican Food" that a lot of North Americans have come to love, like Tex-Mex, has evolved to include a ton of salt. Along with tons of (also salty) cheddar and jack cheeses. Delicious and comforting for sure. But the founders of the Black Sheep Cafe built their restaurant on the value of traditional native approaches and flavors. Food at the Black Sheep highlights traditional ingredients like roasted pork, chiles and corn. But even though native food isn't typically supposed to be salty, some North American yelpers still complain that it's too bland. (Sorry your meal doesn't taste like your favorite salt lick from Burrito King back in Indiana, Chad.) Anyway, a few of my favorites on the menu: Try the Pozole. You can actually taste the native hominy. The broth is layered, rich and smooth but doesn't overpower the other ingredients. You can actually distinguish the different types of chiles in the recipe. And the braised pork is tender but not mushy (which is what happens when you over-salt pork). Goat cheese became a staple ingredient in southern Utah and central Arizona centuries ago. It's delicious. But natural goat cheeses made without wax or other additives are hard to make into creamy, smooth, heated sauces. And yet the version of Goat Cheese Queso at Black Sheep is incredibly smooth and it doesn't separate after a few minutes on the table. I've been a fan of the Black Sheep since it opened years ago. I come here every time I'm in town. And I understand the restaurant is now managed by the decedents of the founding owners. Have some corners been cut in the wake of Covid supply and labor supply issues? Has the culinary pendulum swung a little to far in the "Fusion" direction on some of their seasonal dishes lately? Maybe so. But I don't think a single restaurant in Utah could claim otherwise. So, to sum up, if you are looking for a huge burrito full of salty beef and processed cheese, go to Los Hermanos. But if you are interested in a meal that's based in native tradition and served with style, go to the Black Sheep. Yum.
Hog Jowl Tacos
Wow! These were the best pork tacos I've ever had. Well worth the price!!
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