El Famous Betos - carne asada fries (El Famous Betos)
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El Famous Beto’s menu

The following information was recently updated on July 10, 2018

El Famous Beto’s is a restaurant in Ogden in Northern Utah. The restaurant offers a wide ranging menu of Mexican favorites and is open for breakfast, lunch and dinner; indeed most days it opens early and closes late. The prices are exceptionally wallet friendly too!

El Famous Beto’s menu

The following El Famous Beto’s menu is dated July 2018:

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El Famous Betos menu - plates
El Famous Betos menu – plates
El Famous Betos menu - more plates
El Famous Betos menu – more plates
El Famous Betos menu - tacos, quesadillas, tostadas
El Famous Betos menu – tacos, quesadillas, tostadas
El Famous Betos menu - sides, rolled tacos, nachos, fries
El Famous Betos menu – sides, rolled tacos, nachos, fries
El Famous Betos menu - enchiladas, tortas, kids
El Famous Betos menu – enchiladas, tortas, kids
El Famous Betos menu - more tortas, chimichangas
El Famous Betos menu – more tortas, chimichangas

The above El Famous Beto’s menu was found on their Facebook page.

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What are the hours for El Famous Beto’s

Monday 6.00 a.m. – 11.00 p.m.
Tuesday 6.00 a.m. – 11.00 p.m.
Wednesday 6.00 a.m. – 11.00 p.m.
Thursday 6.00 a.m. – 11.00 p.m.
Friday 6.00 a.m. – midnight
Saturday 6.00 a.m. – midnight
Sunday 9.00 a.m. – 3.00 p.m.

What else should I know about El Famous Beto’s

Cuisine: Mexican
Don’t miss:
Reservations:
Parking:
Alcohol:
Service and atmosphere:

Where is El Famous Beto’s located

1855 Skyline Dr, Ogden, UT 84403
(801) 690-5773

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.