Las Vegas, Part I: not your typical Vegas

So I was not able to post from the road because I left my computer at home. It's a long story and it took us a looooooong time to get to Las Vegas due to delayed flights, missed connections, incompetence at the airlines, etc. I'm still trying to forget that part of the trip but note to self: never fly United and never fly to LV unless it's direct.

That being said, we had a great time visiting my family for a few days and I am more convinced than ever that the Spring is the best time to go there. Have you ever seen the desert in bloom? It is a sight to behold (see above). All the years I lived there growing up and I had never seen the beautiful colors of orange and yellow, purple and blue that cover the desert floor from April until June. We took a nice hike on our last day there and I have to say it was a highlight of the trip.

Now for what you're really here for --the food. I am going to divide our four days into a few different posts. That way I can manage it all and keep it brief. The trip was not a culinary odyssey by any means, although some of the best chefs in the world have outposts in Vegas and there is plenty of great food to be found. But most of that takes place on the Strip and for the tourists. When I go home, I go directly to my dad's place on the west side of town --15 minutes from Red Rock national park and never set foot on the Strip or downtown unless I absolutely have to.

So, this trip was like most of them in that we ate in a few of our favorite local places, most of them pretty humble and good, and I cooked at home. Except that my brother brought 10 friends from NYC with him to visit the same weekend. They were all great and we all had fun... more on that later too.

Day 1

Straight from the airport --do not stop -- to LOS TACOS.



There is only one, and it is, as they say on their business card "simplemente lo mejor." Simply the best. Our favorite taqueria has been around for a while and the owners have no intention of expanding. They have one location and it is always packed, day or night, weekday or weekend with families, businessmen, construction workers, white people, mexicans, and everyone in between. That's because you won't get a better taco anywhere else in the city. They're messy and big and packed with only the freshest ingredients and mexican meats.



The menu is refreshingly simple: you have your choice of meats and that's it. I always get 'al pastor' (marinated pork) and my dad always, I mean always, gets 'lengua' (tongue). Other options are carnitas (pork), carne asada (beef), chorizo, cabeza (beef head), pollo, and jamon y queso. You order at the counter, you take a number and when they call your number you better know Spanish so you can get up quick and go get those delicious tacos.



You can't stop at one, but more than two will kill you, unless you skip the grilled beef flour quesadilla, which we never do.
You wash it all down with a yummy and traditional 'agua fresca' (just the fruit and water) in your choice of watermelon, strawberry, mango, almond milk or tamarind.



To me, this is Mexican food at its most stripped down and authentically simple. Just the facts. Just Los Tacos. It doesn't get much better than this and I miss it already.

Los Tacos
1710 E. Charleston Blvd.
Las Vegas, NV 89104

fiesta mexicana

Ok, so I'm on a Mexican kick and it's not a coincidence. I am preparing for a trip out to Las Vegas to visit my dad (he lives there and no, not on the Strip). And when I'm in Vegas the only thing I want to eat is Mexican food. Maybe because I grew up eating my grandmother's authentic food at my family's Mexican restaurant, Viva Zapata. Mmmmm... those flavors are a distant memory now, but there are still a LOT of great places to eat Mexican food in L.V. and I can't WAIT to get there, eat in them and then tell you about it. Yep, right here, direct from Sin City, I will be posting once or twice from my dad's house. So stay tuned.

But in the meantime, I had to tide myself over for a couple of days and ready the appetite. It just so happened that I had these ingredients on hand:



And these too...



What would YOU do? Tacos y margaritas. Hombre. (the good kind, with fresh limes, no sugary mixes).

I started by chopping my condiments: radishes, cilantro and arugula (it had to get used), onion and one jalapeno pepper.

I then made a quick salsa verde by sauteeing the onions and peppers, then added one large fresh chopped tomato and a can of old el paso green chiles. Yes, I am Mexican and I wouldn't normally use chiles from a can, but these had been in my pantry a while and I needed them - pronto. I let that cook for a bit and the spicy, sweet aroma filled the house. It would be just the tangy heat needed to flavor the meat.



I did make Daniel run to the store for two organic chicken breasts, more limes, and a bag of chips. The corn tortillas were given to me by my friend and co-worker, Rocio. She's from Veracruz, Mex. and is the cutest, smallest person in the world. And she gave me the pepper too. I asked her where she'd bought them and she said "al mercado chino" (the chinese market). I took that to mean K&S World Market. The tortillas were of a much better quality than the kind I see in my usual yuppy stores.

I like to heat my tortillas (always corn) one at a time in a skillet with NO oil. Just to brown them a little and warm them. They can be wrapped in foil and kept warm in a 150 degree oven until you're ready to eat.



I seasoned the chicken breasts and squeezed a lime on them before putting them on the grill. They were done in no time. I let them sit and when I could touch them, I shredded the chicken into small strips. I served everything at the table separately and we made our own tacos, filling them exactly as we wanted them.



I topped mine with homemade creme fraiche. I may use green chiles from a can, but I make my own sour cream. So there.

And lest you think I slacked off on dessert, I made one of my favorite things my granny used to make for a treat: arroz con leche. If you've never made rice pudding I don't know why. It's so easy and so delicious. The recipe for this one is from an old book that I cherish that belonged to my parents. It's from 1967 and it's called The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz. Its tattered edges and lack of photography make me love it even more. It has things in there like nopales (cactus) con queso, cochinita pibil (barbecued suckling pig yucantan style) and budin de pina (pineapple pudding). It is a jewel in my collection. And this rice pudding is all you need to know.



arroz con leche

1/2 c raisins
1/4 c sherry
1/2 c rice
lemon rind
pinch of salt
4 c milk
1 c sugar
cinnamon
1 egg yolks, beaten
toasted almonds

Cook the rice in 1 c water with lemon rind and salt. Bring to boil, reduce heat and cook until water is evaporated. Remove the rind; add the milk, sugar, cinnamon to taste and cook uncovered over low heat until all the milk has been absorbed. When rice is cooked, stir in egg yolks and raisins and cook a few minuted longer. Sprinkle with almonds and serve cold.
Fin