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.
La Fogata Cafe & Restaurant tantalizes taste buds with a menu of spicy Mexican cuisine balanced with American classics. Snack on the cheese-and-corn pairing of chilis rellenos, whose onion-stuffed poblano peppers dip their toes in egg batter then belly-flop into a frying pan full of tomato sauce ($6.75). Sautéed shrimp lounge quietly in garlic and a citrus-chipotle tomato sauce in the Devil's Tail ($8.99), and weekend barbecue-rib stacks double as mouth xylophones when chewed in the right order ($7.99). After strolling into La Fogata’s dining room, patrons can converse around alabaster tables and peer up at archways inlaid with sculpted swirls and spirals that hide a secret hot-sauce recipe in a language only dolphins understand.
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.
La Salsa Cantina's menu brims with Mexican fare such as soft tacos, creamy guacamole, and burritos bursting at the flour-seams. Chefs mash avocados before mixing in tomatoes and herbs for a seasoned guacamole dip, which travels safely from plate to mouth via tortilla-chip freight carrier. Dining pairs can attack a grande burrito—an agglomeration of mexican rice, black beans, cheese, and a choice of meat—or nosh on meat-free fare, such as a fajita salad with roasted red, green, and poblano peppers. In the enchiladas rojas dish, a pair of red-sauce drizzled corn tortillas blot out the sun with sizable portions of jack and cheddar cheese, and combination platters rent out space to culinary roommates, including a baja fish taco and shrimp enchilada. The La Salsa "Real" margarita cools off overworked jaws with house gold tequila, triple sec, lime juice, and a house-made sweet and sour mix, served frozen or on the rocks.
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
Just off the path from the bustling tropical revelries and loot-filled gaming at Treasure Island Hotel & Casino stands the Seafood Shack, a succulent destination where diners sink their teeth into freshly caught bites of the sea itself. Known for its signature clambake?which combines steamed clams, mussels, prawns, and a whole lobster into a two-person feast?the restaurant also plates massive breaded shrimp and flaky fillets that grace plates alongside fresh vegetables and finely tuned sauces. After a warm chowder or grilled salmon, diners can indulge in one of five homemade desserts including a chocolate layer cake with fudge icing and a trio of tropical sorbets. Patrons wanting to stay a part of the action can also relax at an open bar area that overlooks the casino floor, where machines ring in jackpots and dealers fold unused decks into 52 paper cranes.