The Anaya brothers—Jorge, Javier, Miguel and Fernando—of Pinches Tacos Mexican restaurant in Container Park have opened their second location in Las Vegas, at the Gramercy. The restaurant fills a void in the southwest part of the Valley, offering a late-night place to drink, while also providing authentic Mexican food and adding another family-owned restaurant to the area.
This 3,600-square-foot Pinches also gives the brothers an opportunity to do things a shipping container could never allow. Inside, a food truck frames the cashier space and chain-link fences break up the dining area, creating a fun, outdoor-like atmosphere. But the first thing you’ll notice is a light not unlike the ones founds at Mexico’s customs checkpoint, sitting at the end of the bar. Try your luck—a green light gets you a free shot of tequila!
Having a full bar is also something new to Pinches’ owners. “It’s kind of dangerous, because we drink a lot,” says Javier. They haven’t received their liquor license yet, but the brothers expect the bar to be licensed and up and running by early November.
The cocktail menu was created based on Anaya family members, such as Javier’s drink made with vodka, lime juice and Ancho Reyes chili liqueur, “something that will kick in at the end, but is mellow at first,” according to the menu. Pinches will also offer the same classic margaritas found at the Container Park location, along with micheladas and boozy raspados. (Think adult snow cones.)
Another new addition is the Borracho (or “drunken”) menu. “Growing up in Los Angeles, we were exposed to a lot of street-style food, ” Javier says. An old favorite you will find is the chili cheese Fritos, with chili poured directly in the bag over the chips.
The rest of the large menu adheres to the Anaya philosophy of combining authenticity with quality, where everything is made fresh, in house or is grass-fed and organic when possible.
But the best part about Pinches is the local love the brothers are bringing to that part of the Valley. “We want to be a part of the community,” Jorge says. “We want to fall in love with the neighborhood.” Javier agrees. “We grew up in the kitchen. It’s not even a business to us—it’s like an extension of our family.”