Los Molcajetes, 1553 N. Eastern Ave, las Vegas, NV
May 23, 2009
I first read about this spot in Norm's column in the Review-Journal. He is a gossip/celebrity columnist and his spies had seen some local chefs head to this restaurant. If you would like to see the entire column.....check out: http://www.lvrj.com/news/44579597.html. It has always been my opinion that great chefs are worth following when it comes to good restaurants even if they don't carry a heavy price tag!
We made the drive to this little place to a part of town that we would never have explored otherwise. The interior of the restaurant was clean, bright, and felt like your Mexican mother's kitchen table. There were some pictures of the food on the walls, cute little lights, and shiny and warm Spanish tiles on the floor. We chose a table near the wall so we could check out the scene. I think we were the only white people in the place and that's usually a good sign when judging a restaurants authenticity.
Our waitress was friendly and attentative. Upon our arrival she brought chips and salsa right away. The salsa was a little watery, but had huge chunks of onion, tomatoes, and green chile's amongst the little red chiles that gave it so much heat. The salsa was pretty to look at and enjoyable with the crunchy chips; the heat definately increased with each bite.
After looking through the menu we decided to try two of the molcajetes and a chicken mole. Our waitress was helpful in pointing us in the right direction and answering our questions. The Menu was also written in English and Spanish to make things a little easier. Our conversation was lively after our beers arrived and we anxiously awaited our food.
When the food did come out it was quite a sight to see. Large black calderons (Molcajete's) of bubbling red liquid filled with or chosen fillings. The two molcajetes looked so big next to the chicken mole, but it's deep dark brown sauce looked very inviting as well.
I ordered the shrimp and octopus molcajete and it was loaded with both items. The hot calderon also was accompanied with corn/flour tortillas served warm and wrapped in a towel. It also came with a salty square of cotija cheese, roasted napales (cactus leaves), an avocado slice, and some green onions. The star of the molcajete is the red chile sauce that is literally bubbling out of the pot. The sauce acts as the cooking liquid for the seafood and meats. All that is needed to eat is a spoon and plenty of the napkins. The flavor was unreal, with deep, comforting, chile flavors that were spicy, but not overwhelmingly hot. The dish was perfectly seasoned and the shrimp was totally succulent. There was one bump in the road and that was the octopus. It was definately chewy. I guess that needed more time than the shrimp to cook and soften up.
My cousin ordered the mixed molcajete and was just like mine, but it was filled with roasted chicken, shrimp, and beef. Equally delicious as mine but with meatier fillings!
My wife ordered the chicken mole and was not dissapointed. The mole was the star that enhanced the chicken roasted on the bone. The sauce was perfect with chile and peanut overtones but also smooth and silky.
After a few more cervezas and cleaning our plates we left very happy and fully packed! We will definately make the trip back as this spot is gem worth travelling to.
May 23, 2009
I first read about this spot in Norm's column in the Review-Journal. He is a gossip/celebrity columnist and his spies had seen some local chefs head to this restaurant. If you would like to see the entire column.....check out: http://www.lvrj.com/news/44579597.html. It has always been my opinion that great chefs are worth following when it comes to good restaurants even if they don't carry a heavy price tag!
We made the drive to this little place to a part of town that we would never have explored otherwise. The interior of the restaurant was clean, bright, and felt like your Mexican mother's kitchen table. There were some pictures of the food on the walls, cute little lights, and shiny and warm Spanish tiles on the floor. We chose a table near the wall so we could check out the scene. I think we were the only white people in the place and that's usually a good sign when judging a restaurants authenticity.
Our waitress was friendly and attentative. Upon our arrival she brought chips and salsa right away. The salsa was a little watery, but had huge chunks of onion, tomatoes, and green chile's amongst the little red chiles that gave it so much heat. The salsa was pretty to look at and enjoyable with the crunchy chips; the heat definately increased with each bite.
After looking through the menu we decided to try two of the molcajetes and a chicken mole. Our waitress was helpful in pointing us in the right direction and answering our questions. The Menu was also written in English and Spanish to make things a little easier. Our conversation was lively after our beers arrived and we anxiously awaited our food.
When the food did come out it was quite a sight to see. Large black calderons (Molcajete's) of bubbling red liquid filled with or chosen fillings. The two molcajetes looked so big next to the chicken mole, but it's deep dark brown sauce looked very inviting as well.
I ordered the shrimp and octopus molcajete and it was loaded with both items. The hot calderon also was accompanied with corn/flour tortillas served warm and wrapped in a towel. It also came with a salty square of cotija cheese, roasted napales (cactus leaves), an avocado slice, and some green onions. The star of the molcajete is the red chile sauce that is literally bubbling out of the pot. The sauce acts as the cooking liquid for the seafood and meats. All that is needed to eat is a spoon and plenty of the napkins. The flavor was unreal, with deep, comforting, chile flavors that were spicy, but not overwhelmingly hot. The dish was perfectly seasoned and the shrimp was totally succulent. There was one bump in the road and that was the octopus. It was definately chewy. I guess that needed more time than the shrimp to cook and soften up.
My cousin ordered the mixed molcajete and was just like mine, but it was filled with roasted chicken, shrimp, and beef. Equally delicious as mine but with meatier fillings!
My wife ordered the chicken mole and was not dissapointed. The mole was the star that enhanced the chicken roasted on the bone. The sauce was perfect with chile and peanut overtones but also smooth and silky.
After a few more cervezas and cleaning our plates we left very happy and fully packed! We will definately make the trip back as this spot is gem worth travelling to.
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