Heaps of grilled steak, onions, mushrooms, and peppers arrive at the table still sizzling?just as fajitas should. With each dish at Fiesta Chips & Salsa, the cooks take pride in representing Mexican food classics. They mix mashed avocados, cilantro, tomatoes, and jalapenos to create guacamole and build tamales from scratch, wrapping them in corn husks with the gentle care of a mother swaddling her young. They also whip up favorites including hand-stuffed chili rellenos and shrimp saut?ed in butter-garlic sauce. And during breakfast hours, they churn out such classics as huevos rancheros and fiesta chorizo skillets with fajita potatoes and scrambled eggs.
Following Baja Fresh’s ethos set in 1990 as a healthy take on fast food, never-frozen meats sizzle atop the grill before they're tucked into made-to-order tacos and burritos. Grilled corn and flour tortillas embrace fish, carnitas, chicken, and steak, and smoky queso fundido sidles onto nachos and into burritos. Between bites, chips scoop up salsa made from farm-fresh produce rather than poured out of a can or fabricated in a space-age replicator. A complimentary salsa bar ensures no mouthful goes unspiced, and guests can scoop up their favorites as they await their dine-in, takeout, or catering orders.
Tacos, burritos, nachos, quesadillas, and more make up the menu at Frijoles. Chefs stuff tacos with any combination of carne asada, pico de gallo, sour cream, diced onions, beans, cheese, and freshly made guacamole. Mini-tacos are made with any choice of meat, cilantro, and diced onions. Sides of Mexican street corn make the best use of grilled corn. The chefs also whip up pitchers of the Mexican staple agua fresca, a fruit water drink that is flavored with fruit like cucumbers and strawberries.
"Braddah's is brand new, but these guys aren't messing around," Brock Radke wrote in Las Vegas Weekly. "The flavors are there." The flavors in question are Hawaiian in nature: though Braddah's serves a menu of build-your-own burritos, tacos, and rice bowls, the dishes are made using tropical ingredients such as kalua pork and huli huli chicken. Fruit-infused salsas enhance the island vibe and remind vegetables that they're not all that, sweetening dishes with blends including mild pineapple verde and a medium-heat mango version with corn and grilled peppers. Vegetarians can order any menu item with grilled veggies, or opt for a salad with toppings such as black beans, guacamole, and steamed rice.
Zaba's Mexican Grill caters to south-of-the-border buffs with a blend of Mexican, South-Western, and Tex-Mex flavors. The friendly cooks prepare all menu items with fresh ingredients, including the made-from-scratch salsas, sauces, beans, and guacamole. The illustrious burrito swaddles meat, veggies or shrimp, along with sour cream, pinto or black beans, salsa, cheese, and lettuce with a cushiony whole-wheat or flour shell ($6.79 chicken; $6.99 steak/beef, $7.99 for grilled shrimp or fish) and the fish taco dishes out a taste of the Gulf, minus the essence of discarded five-irons, with lightly battered cod, fresh pico de gallo, homemade chipotle-ranch sauce, cabbage, and limes ($2.89 single). Most signature dishes have meatless siblings, including the vegetarian burrito ($5.99) and vegetarian salad ($6.29). Sweet potatoes, brown rice, and whole-wheat tortillas add to the healthy goodness.
Though the Mojave Desert surrounds Las Vegas with its lone and level sands, the SoBe Ice Arena is a cool oasis of equally flat ice. The NHL-regulation rink, 31,000 square feet in area, hosts groups of skaters during open sessions. Hockey players practice their checks and slapshots on the ice, spurred on by a massive American flag and the threat of being sent to the penalty box for not knowing all 50 state capitals. On weekend nights, live DJs and karaoke set the scene for rhythmic skating sessions.