Small Plates: Chayo and ‘Soup Night’

DINING OUT

CHAYO MEXICAN KITCHEN + TEQUILA BAR, THE LINQ, 3435 LAS VEGAS BLVD. SOUTH

Chayo Mexican Kitchen + Tequila Bar opened last week at The Linq, Caesars Entertainment Corp.’s dining and entertainment district between the Flamingo and the Quad, serving a blend of traditional and updated Mexican food. Chayo also has a mechanical bull, a “vast” tequila and cocktail collection and unobstructed views of the High Roller Observation Wheel. A party theme is carried out on the lower level with an extensive granite-topped bar, exposed beams, distressed hardware, booths divided by ropes and Mexican art and ephemera.The upstairs patio has a large fire feature. Ernesto Zendejas is the executive chef. Here’s a sample of his menu:

Small bites: Bass ceviche, $14; queso fundido, $12; guacamole, $9; pork sopes, $12.

Appetizers: Tortilla soup, $8; cilantro cream soup, $8; tacos (Maine lobster and chipotle mayo, carnitas and Mexican herbs or grilled chicken and chipotle sauce), $12; mango and watercress salad, $14.

Entrees: Flank steak, $29; chicken enchiladas, $18; fajitas, $16 (vegetarian), $19 (chicken), $25 (fillet), $26 (lobster) or $36 (American Wagyu); pork torta, $16; sweet corn enchiladas, $16. Desserts: Tres leches, $10; flan, $9; rice pudding, $9; dulce de leche ice cream, $6.

Hours are from 11 a.m. to 11 p.m. Sundays through Wednesdays, 11 a.m. to 2 a.m. Thursdays through Saturdays. Call 702-691-3773 or visit www.chayolv.com.

NEW BOOKS FOR COOKS

EDAMAME CORN CHOWDER

6 bacon strips, diced

2 medium onions, chopped

7½ cups reduced-sodium chicken broth

2 red potatoes, cut into small cubes

1 teaspoon dried Italian seasoning

4 cups frozen shelled edamame

2 15-ounce cans cream-style corn

1 cup half-and-half

Salt and freshly ground pepper

In a large soup pot, cook the bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 1 tablespoon fat.

Add the onions to the bacon fat and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the broth, potatoes and Italian seasoning. Simmer until the potatoes are just tender, about 6 minutes.

Stir in the edamame, corn and half-and-half. Season with salt and pepper, to taste. Simmer until the edamame are tender, about 8 minutes. Serve the chowder sprinkled with the reserved bacon.

Serves 6 to 8.

— Recipe from “Soup Night: Recipes for Creating Community Around a Pot of Soup,” by Maggie Stuckey (Storey Publishing, $19.95)

— Heidi Knapp Rinella