KB’s Burritos (located at 121 N. Main St, Hailey) is not your typical Mexican food. Don’t come expecting burritos smothered with cheese, or even gooey enchiladas swimming in sauce. Think instead of salads, tacos, burritos and quesadillas loaded with crisp, fresh ingredients.
My co-worker Cara and I headed across the street to KB’s on a sunny Sun Valley spring day. Spring, (or maybe summer???) was definitely in the air (or was it our imaginations?). We wanted a warm deck to dine on and we found it at KB’s.
KB’s menu is simple: Tacos (fish, shrimp, chicken or steak), quesadillas (chicken, shrimp or cheese), salads (chicken, steak, mahi mahi, shrimp, salmon, chorizo, bacon, egg or tofu) and handheld burritos (chicken, steak, fish or shrimp).
The service at KB’s is downright amiable. Javier took our order at the counter and couldn’t have been more friendly and helpful. (Well, we are in Idaho, where smiling and saying hello to passersby and cars screeching to a stop at crosswalks for pedestrians happens on a daily basis.) Javier helped us decide on our lunch of fish and shrimp tacos ($4.99) (one of each) and a salmon salad ($8.99) with all the fixins’ including: cabbage, carrots, corn, cilantro, roasted garlic, jalapeño, onion, rice, refried beans, Black beans, romaine, spinach, green chiles, sour cream, guacamole, tomatoes, sun seeds and potatoes and a cilantro–lime vinaigrette on the side. Whew! I was already full and I hadn’t taken a bite!
We grabbed our drinks (water and iced tea… I know, booooring but it was lunchtime I believe cocktail-fueled lunches went out with the 50s, didn’t they?!) found a table outside and soaked up the sun until our food arrived a short time later. Brian, (the owner) delivered our food himself. (Talk about a friendly local.)
We were thrilled with our lunches. The salad was huge, so huge that we split it. (You know how I hate tiny salads!) Bursting with flavor, no ingredient overwhelmed, and the salmon was cooked perfectly, making it hearty and healthy. The cilantro-lime vinaigrette was tangy and sweet, the perfect complement to a dish that paired the ocean with the garden so beautifully.
We each picked a taco which were simple but good: mahi mahi, (or shrimp) cabbage, cabo sauce, salsa and lime on a warmed corn tortilla. Just the way a seafood taco should be. Cara and I cleaned our plates, and appreciated KB’s excellent twist on Mexican food—authentic without being heavy, fresh but not new agey, enabling us to go back to work without promptly putting our heads down on our desks for naps.
