Menu is vast but flavor not lost at Las Tarascas Michoacanas

Eduardo Barahas and his family opened Las Tarascas Michoacanas Mexican Restaurant, 1725 N. Nellis Blvd., Suite A, a little over a month ago. It's named for the Fuente de las Tarascas, a trio of stone women bearing a heaping platter of fruit. The statue is a landmark in Michoacan, Mexico.

On weekends, guests can try one of Michoacan's best-loved recipes, corundas and uchepos. The tamale-like dishes are served with red sauce, Mexican cheese, sour cream and pork ribs on the side.

If you're not up for trying something new, consider ordering the perfect taco salad: The crisp, fried shell is packed with freshly fried beans, mixed greens, a choice of tender seasoned beef or chicken and topped with sour cream and handcrafted guacamole and pico de gallo.

The taco salad is only the beginning on the neighborhood restaurant's extensive menu.

Other salad options include spinach fruit salad with pineapple, jicama, mango, green onions and balsamic vinaigrette, or there's a guacamole salad with mixed greens and spinach topped with guacamole (made fresh at the table) and cheese. The Dona China House Salad features tuna over a bed of spinach and tomatoes topped with mint and cilantro.

Appetizers range from shrimp or fish ceviche mixed at the table with onions, cilantro, tomatoes and jalapeno to queso fundido, a blend of melted Monterey jack cheese and pico de gallo.

Main dish selections include hard and soft tacos, burritos, tamales, chile relleno, taquitos, and beef, chicken or shrimp fajitas. There's pork in salsa verde served with Mexican squash and corn; grilled smoked pork chops topped with chile cascabel, chipotle sauce and asparagus; vaca moreliana, which is New York steak topped with smoky and spicy chipotle sauce and asparagus; and vaca a las brasas, which is New York steak broiled, seasoned and topped with pico de gallo.

Chicken dishes range from pollo al tocino, chicken wrapped in bacon, to pollo a la nopallera, broiled chicken breast topped with cactus, grilled onions and jalepenos stuffed with chorizo.

Seafood options include fish and salmon filets or shrimp topped in a selection of sauces from ranchero (a mix of tomatoes, jalapeno, cilantro, onion and mushroom with butter and white wine) to al mojo de ajo, a sauce of garlic and white wine with a hint of butter. Or there's a creamy strawberry sauce topped with mushrooms.

Many dishes include handmade tortillas, rice and refried beans. Seafood selections swap in salad for the beans.

On weekends, the restaurant opens early, a great time to sample the breakfast offerings, though Alan Barahas, the owner's son, said breakfast is available all day, any day.

"If they want eggs at 10 p.m., we'll get them eggs at 10 p.m.," he said.

The menu includes a dash of scrambled or fried egg dishes with add-ins such as ham, sausage, potatoes, onions, jalapeno, tomatoes and even Mexican cactus, all served with handmade tortillas, rice and beans.

Stick around for lunch specials, which start at $8.49 for chile relleno, chicken or beef taco salad, tamale, enchilada, burrito or chimichanga. Rice and beans are included, as are soft drinks.

Follow up with fried ice cream, flan or cheesecake.

The dining room is spacious, with the capacity to seat more than 100. Brick arch accents and art can be found throughout.

On weekends, patrons can enjoy live music, and four big-screen televisions are ready to tune to sporting events.

A full bar offers a host of margaritas, including the house special La Michoacana, a mango-based margarita with the Mexican chili chamoy and thjin around the rim.

Despite the bar, kids are welcome. Children's menu items include Mexican classics such as tacos and enchiladas, alongside kid-friendly dishes such as bacon-wrapped hot dogs, pizza and cheese burgers.

Lunch specials start at about $8.95, and a la carte items such as tacos are $3 to $4. Some steak and seafood items go up to $15 or more.

Las Tarascas Michoacanas is open from 10:30 a.m. to 10 p.m. Monday through Thursday and 9 a.m. to 11 p.m. Friday through Sunday. Call 702 333-1930.