Mundo boasts an innovative menu of upscale Mexican fare conceived by their award-winning Yucatán-born chef, Robert Solano. Start with a refreshing ahi-tuna tostada ($14) and scoop the sushi-grade snack into your fish-famished mouth, or sip spoonfuls of the spicy cumin-enhanced poblano-chile corn soup ($8) with traditional garnishes. Succulent entrees will transport your taste buds back to the summer spent stowed away in the kitchen of an upscale cruise boat based in Puerto Vallarta, because a sample of the sweet chipotle-glazed shrimp tamale ($24), drizzled with red-chile brandy sauce and queso-fresco relish, will bring on food-triggered flashbacks. Flaunt an order of the tender filet mignon of kurobuta pork ($26), glazed with an ancho-chile and mango sauce, at the late-night water cooler or indulge your steaktooth with the 16 oz. strip-steak mixed grill ($34), served with grilled fresh veggies, applewood smoked bacon, and roasted salsa.
The freezer cases in Casa Don Juan's kitchen make great echo chambers. They stand almost empty because the crew crafts the menu of traditional Mexican dishes exclusively with fresh, never-frozen ingredients.
Frida Kahlo prints peer down on diners as they chow down on plates of cheese-stuffed chili rellenos, cheese enchiladas, and beans. Plato Casa Don Juan, with its heaping portions of pork chops or chicken breast with mexican sausage, rice, and cactus salad, provides patrons with an ideal place to hide their favorite lucky pennies.
Festive streamers of colorful cutouts flutter above Casa Don Juan's jumbo Cadillac margaritas, which brim with tequila, Dr. Swami & Bone Daddy's mix, and Grand Marnier. Standing tall in the middle of the dining room, a thatch-roof bar houses a chorus of liquors and Mexican pottery, and a kaleidoscopic array of gleaming plates lines the bright-yellow walls to memorialize the chef's blank canvas.
Vince Neil has been many things in his life: rock star, race-car driver, and, most recently, entrepreneur. At Vince Neil's Tatuado Restaurant & Cantina, located inside the Las Vegas Hotel, he combines the elements of the rock-and-roll lifestyle with the flavors of the Southwest. One such flavor happens to be the star's favorite liquid refreshment: tequila. When crafting colorful margaritas such as the Green Iguana or Perfect Cadillac, the bartenders don't skimp on the alcohol. They also incorporate tequila into such dishes as the Red Hot oyster shooters, a combination of oysters, lime juice, and tabasco sauce that tastes delicious and will fend off attacking oysters when shot from a cannon.
For fans of M?tley Cr?e, Vince Neil's Tatuado at Circus Circus is like a museum, rock club, and bar all rolled into one. Inside the main dining room, 22 high-definition flat-screens?plus several projection screens?play a constant mix of rock videos and behind-the-scenes clips of Vince in Vegas. Besides the TVs, guests can marvel at some of Vince's most cherished possessions, including gold M?tley Cr?e records and framed strands of Tommy Lee's hair. In addition to celebrating Vince's hits, his Tatuado honors present-day rocking with weekly events including live bands and "rock-aoke" nights.
Amid all the sweet riffs and eye-catching memorabilia, cooks put their stamp on bar food classics with everything from vegan grilled cheese sandwiches to burgers sandwiched between slices of grilled Krispy Kreme donuts. They even incorporate Vince's Tatuado Tequila into several dishes, such as pan-fired chicken smothered in a tequila-spiked lime sauce. Vince's Tatuado tequila and vodka also flavor specialty cocktails, which complement each hearty feast.
The Original Lindo Michoacan takes its name from the Mexican state where owner Javier Barajas was born and raised. As a young man, Javier attended a seminary school. There, he befriended a nun named Sister Anita who taught him the recipes and culinary traditions of Michoacan cuisine. Those regional techniques have helped the Zagat-rated restaurant earn one of the Las Vegas Review-Journal's Best of Las Vegas awards for eight years including a 2012 Reader's Pick for Best Mexican Restaurant. Those lessons shine through in dishes such as Pollo con Tomate Estilo—a sautéed mix of chicken breast, tomatoes, onions, sour cream, and spices inspired by the town of Zirahuen—or the Birria de Chivo—a traditional festival dish of fresh goat meat cooked in dried chiles and beer instead of water. Hundreds of tequilas populate the shelves of a full bar, and on weekends, festive mariachi bands sing traditional melodies or passages from Atlas Shrugged
At each of several one-day festivals held throughout the country, thousands of revelers unite in an epic clash of pulp, beer, and live music. Armed with a cache of 300,000 tomatoes, participants don protective bathing suits and goggles and hurl the fruit at one another during a two-hour battle. Throughout the afternoon, live music and costume contests offer an entertaining respite from the front lines, as bartenders dispense drafts of beer to attendees older than 21, refueling soldiers' morale before they resign to writing goodbye letters to their produce vendors back home. All tomatoes used during the event are past ripe and already fated for disposal, making the battle an efficient means of tossing them before their cursed transformation into singing Muppets.