Los Antojos

The best dishes here are posted on the wall in Spanish. And many customers, like the owners, are transplanted natives of Mexico City. Don’t miss consome loco, chicken rice soup slow-simmered with cilantro and onions; pambazo, baked potatoes with sausage, lettuce, cream and Mexican cheese; or gordita with chicharron, a deep-fried corn cake split open and stuffed with fried pork skin.

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A night for chefs, by chefs

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A night for chefs, by chefs

By Xania V. Woodman

The night was Sept. 7, 2001. The culinary community of Las Vegas and beyond came together in a ballroom at the Rio to support one of its own. Napa restaurant’s chef Jean-Louis Palladin had been diagnosed with lung cancer, and it wasn’t looking good. Upon his death just two months later, The New York Times honored Palladin as “a chef’s chef whose boundless creativity and relentless pursuit of the best and freshest ingredients set an example for countless other cooks.” His inspiration lives on today in the lives he personally touched as well as in the culinary scene at large.

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