The resident chefs at Las Palmas harness the power of fresh ingredients to craft a menu of classic Mexican dishes. Diners dive into starters of fresh, creamy guacamole or queso fundido, which pairs chorizo and soft flour tortillas with a bowl of cheese that has been melted down by high-intensity saxophone solos. Flautas cradle diners’ choice of seasoned ground beef or marinated chicken in crispy, rolled corn tortillas, and cheese chile rellenos stuff battered, roasted poblano peppers with cheese. Bartenders shake margaritas and pop open Mexican beers. As dinner winds down, cooks craft fried ice cream by disguising vanilla ice cream in crispy flakes and chocolate topping, allowing it to sneak past heat sources unnoticed.