"That opened my eyes to a different culture and a cuisine that spoke to me,"
"Each region is so specific-the food in Mexico City is different from what you'll enjoy in Oaxaca."
"Plates like the tableside salsa service and the whole roasted carnitas feel communal, reflecting a family-style experience that starts in our kitchen and (we hope) extends to every one of our guests. Other dishes, like our La Flama Blanca dessert, have dramatic presentations that feel interactive and memorable."
Sarah Thompson heads Casa Playa at Encore Las Vegas with a focus on bright, refreshing coastal Mexican seafood inspired by the Baja Peninsula and Oaxaca alongside flavors from Mexico City. The menu combines seasonal ingredients with an in-house masa program and highlights crudo and large-format sharing plates designed for communal dining. Signature items include blue shrimp ceviche, Hokkaido scallops with roasted carrot pipián, huitlacoche esquites with epazote, and oysters with a prickly pear mandarin mignonette. Multiple research trips to Mexico informed playful, artistically plated dishes and theatrical presentations such as tableside salsa and La Flama Blanca dessert.
Read at Food & Beverage Magazine
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