LOS MOLCAJETES

“Molcajetes” (mol-ka-HEY-tays) are volcanic rock mortars used by Mexican cooks to pound avocados, chiles, tomatillos, tomatoes, and spices into the coarse-grained goodies the cuisine is known for (the pestle is a tejolote.) Los Molcajetes specializes in bringing bubbling cauldrons of these to your table filled with meat, chicken and seafood (or combinations of the three). The incendiary kick from the chile sauce in those vessels tell you you’re in Taco Bell territory no longer. The lime and cilantro-scented salsa is also a winner, as are the marvelous moles and the perfect pulpos (octopus dishes). The intersection of Eastern and Owens Avenues is not exactly a place where most Summerlin socialites wish to tread, but if you have a hankerin’ for the real deal in South of the Border eats, hitch up that Hummer and get over there pronto. Be ready to drink lots of horchata or cervezas though….you’ll need them to quell the heat.

Muchos gracias to The Food Gal and her co-workers at Las Vegas Premium Outlets for finally sending ELV to a neighborhood Mexican restaurant he can recommend, both to the public at large, and his staff.

LOS MOLCAJETES

1553 N. Eastern Ave.

Las Vegas, NV 89104

702.633.7595

Restaurant Week and ThreeSquare

FYI: Restaurant Week begins Monday with over 70 local restaurants participating.

Hunger is not something a restaurant critic faces very often. But it’s a very real concern in our community, even though we live in a city that’s had a 19-year run of unprecedented growth and prosperity. Ten and a half percent – that’s over 210,000 people – live below the poverty line here, and over 39% of our students (that’s over 117,000 kids) qualify for and get reduced priced meals in our public schools.

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Au revoir Alain Ducasse; we hardly knew you

ELV POSTS CORRECTION…

This post raised some hackles, so in the interest of the journalistic integrity for which ELV is known, we must report that the MGM-Mirage officially denies that Alain Ducasse is no longer involved with MIX (although his capacity, we have been told, is solely as a “consultant chef”). Sylvain Portay has told us directly that he is still works at and with the restaurant on Ducasse’s behalf, and we have confirmed this. Our sources stand by their information that Ducasse is (or soon will be) no longer associated with the restaurant. ELV regrets whatever errors were made.

ELV questions exactly when and how Ducasse “consults” on anything there. ELV imagines Ducasse’s average “consultation” goes something like this:

(Telephone rings….)

General Manager of MIX: “Hello, MIX Restaurant in THE Hotel in the Mandalay Bay, may we help you?”

Alain Ducasse: “Thees eez Alain Ducasse.”

GM: “Who?”

AD: “My name eez Alain Ducasse, I am zee most famous and acclaimed French Chef in zee world.”

GM: “I’m sorry Mr. Du….CAT…did you say it was…….?”

AD: “DuCASSE…you pathetic piece of rancid Albanian headcheese! I am zee ne plus ultra de la cuisine Francais!! Zee Michelin men bow before me and kiss zee hem of my garment….”

GM: “I’m sorry Mr. DuKane….but I’ve been here three years and we’ve never met. Would you like a reservation or a table with us this evening?”

AD: “No, I would like my check tout suite!”

GM: “Oh, that Alain Ducasse. It’s in the mail.”

(Click)

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THE ORIGINAL POST:

Alain Ducasse has been bought out of his contract with the China Grill Group and the MGM-Mirage Corp. and will no longer be associated with MIX in the Mandalay Bay. Thus, the world’s most Michelin-starred chef now leaves a town he barely came to in the first place. ELV remembers Ducasse appearing at the opening of MIX six years ago, and for hardly a moment since.* Plans for the restaurant — that received a Michelin star last year — are uncertain.

Continue reading “Au revoir Alain Ducasse; we hardly knew you”