Las Cazuelas cuisine
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Las Cazuelas menu

The following information was recently updated on July 24, 2019

Las Cazuelas menu is a Mexican restaurant in Taylorsville Utah open for breakfast, lunch and dinner. The restaurant has an expansive menu featuring classic Mexican favorite including a substantial array of seafood too.

Las Cazuelas menu

The following Las Cazuelas menu is dated March 2015:

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Las Cazuelas menu - plates, breakfast
Las Cazuelas menu – plates, breakfast
Las Cazuelas menu - tacos, burritos, chimichangas, tortas, combos
Las Cazuelas menu – tacos, burritos, chimichangas, tortas, combos
Las Cazuelas menu - mariscos
Las Cazuelas menu – mariscos
Las Cazuelas menu - antojitos
Las Cazuelas menu – antojitos
Las Cazuelas menu - appetizers, sides, kinds, drinks, beer
Las Cazuelas menu – appetizers, sides, kinds, drinks, beer
Las Cazuelas menu - new items
Las Cazuelas menu – new items
Las Cazuelas menu - specials
Las Cazuelas menu – specials

What are the hours for Kubo Express?

Monday
9.00 a.m. – 8.00 p.m.
Tuesday9.00 a.m. – 8.00 p.m.
Wednesday9.00 a.m. – 8.00 p.m.
Thursday9.00 a.m. – 8.00 p.m.
Friday9.00 a.m. – 8.00 p.m.
Saturday9.00 a.m. – 8.00 p.m.
Sunday9.00 a.m. – 6.00 p.m.

What else should I know about Las Cazuelas?

  • Cuisine: Mexican
  • Don’t miss: Large menu
  • Reservations: No
  • Parking: Shared lot
  • Alcohol: Beer
  • Service and atmosphere: Casual, table service
  • Seating: Tables, booths

Where is Las Cazuelas located?

1766 West 5000 South, Taylorsville, UT 84129, USA
(801) 967-4084
facebook.com/lascazuelasutah/

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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.