Leticia’s Cocina has been eschewing dumbed-down, “Americanized” south-of-the-border food in favor of the deep, earthy and sometimes fiery spirit of authentic Mexican cuisine since 2009 at its original location in the northern valley near Highway 95 and Durango Drive, and that tradition continues at its new spot in Tivoli Village.
Bruce and Eric The Bromberg Brothers deserve credit for a lot of things but one of the most notable is bringing fried chicken out of barbecue and soul-food joints and into linen-napkin restaurants.
A reader feared Las Vegans might have to travel all the way to San Luis Obispo, California, to get coveted San Luis Cracked Wheat Sourdough Bread. But a source closer to home has been found.
Buddha Belly is an example of one of the most interesting trends in the culinary world today, which is the fusion of flavors and styles from various cuisines.
The cafe at the Springs Preserve has gone through a couple of changes in management in its comparatively short life, and right now it’s at the top of its game.
For Carole LaRocca, who’s looking for broasted chicken on the east side of the valley, we’ve got nothin’ beyond the previously reported Chilly Jilly’z at 1680 Nevada Highway in Boulder City, which is south, but also sort of east. But for other searchers, Roberta Shulman and Evelyn Laurie reported that the St. Tropez Buffet at the Suncoast, 9090 Alta Drive, serves broasted chicken.
Egg foo young might not be an authentic ethnic Chinese dish, but if well made, it can be pretty satisfying, with its crispy exterior, light interior and crunch from the vegetables used. And fellow Taste of the Town readers have suggestions for Gail Simon, who’s looking for the best.
Well, the big day’s finally here. The leading-up-to-Christmas hustle and bustle, which seems to take forever and at the same time is never long enough, is over. The packages have been opened, the roast is in the oven and you can take a few minutes to sit down and relax, perhaps with a drink.
Spanish red peanuts evoke a nice memory for me. My dad was a big fan of them — especially when they were hot, which is how we used to get them at a counter in a department store near my childhood home. Maybe that’s why we went to that store more than any other.
It’s definitely soup weather, although somehow lobster bisque doesn’t seem like soup but like something more — more luxurious, more satisfying. And available, for requesting reader David Ewart, who’s looking for it frozen or canned.
