Lola Vasquez, a cook at Santos Guisados Tacos & Beer in Las Vegas, makes Cochinita Pibil Tacos by rubbing a pork shoulder with signature seasoning, marinating it in a mixture of achiote, peppercorns, clove, cumin, salt and fresh lime and orange juices and roasting overnight. (Heidi Knapp Rinella/Las Vegas Review-Journal )
600 students participate in massive farmers market, Oct. 23,2019. (Elizabeth Page Brumley/Las Vegas Review-Journal)
Sean Gassaway, room chef at the Sourdough Cafe at Arizona Charlie’s Decatur in Las Vegas, makes horseradish potato chips by heating prepared horseradish to remove some of the moisture, mixing it with kosher salt and further dehydrating it, tossing it with house-made chips and serving it as a monthly special with a bratwurst on a roll, sauerkraut, spicy mustard and a cup of cheese dip. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Scott Simon, executive chef at Carson Kitchen in Las Vegas, makes a Green Eggs and Ham Flatbread with pistou, smoked mozzarella, tasso ham and eggs. Heidi Knapp Rinella/Las Vegas Review-Journal
