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Transform the tender beef shank from a leftover pot of Caldo de Res into tacos with fresh cabbage, onion, cilantro, cotija, and a squeeze of lime. Serve with a hot mug of the reserved caldo on the side—the rich, savory broth is the perfect accompaniment to the crisp-edged beef and cool, fresh toppings.
Built from humble ingredients and long simmering, Caldo de Res transforms beef, bones, and vegetables into something deeply nourishing and distinctly Mexican. This version leans into clarity and structure, using beef shank as its foundation for a broth that is clean, beef-forward, and layered in flavor.
Beef shank is essential here. The cross-cut bones contribute marrow, collagen, and connective tissue that gradually dissolve into the broth, building body and depth without heaviness. As it simmers, the shank releases richness while the meat becomes tender enough to fall from the bone. It is a cut that defines the character of the soup.
Unlike caldo de res rojo, this version contains no tomatoes. Caldo de res rojo builds its identity from tomatoes—often roasted or simmered with chiles—which give the broth a reddish color and a deeper, more acidic profile. This clearer preparation instead relies on beef, aromatics, and Mexican oregano to create a broth that is golden, transparent, and focused on the natural flavor of the meat and vegetables. The result is a different expression of the same tradition, where each ingredient remains distinct within the bowl.
Few celebrity food favorites are as iconic as Elvis Presley’s love of peanut butter and bananas. Over the years, the combination has taken on a life of its own, becoming known simply as “Elvis” on dessert menus across the country.
Whether served in a sandwich, milkshake, cupcake, or sundae, the pairing evokes a bit of rock-and-roll nostalgia. At Sadelle’s Café Las Vegas, those classic flavors are reimagined with peanut butter cookies, caramelized bananas, vanilla ice cream, and chocolate sauce for a dessert that’s irresistible.
The sundae starts with creamy vanilla ice cream, then layers on quartered bananas that have been caramelized on the cut side until golden. A generous swirl of whipped cream is topped with chocolate chips and a drizzle of caramel sauce, while warm chocolate sauce is served in a silver pitcher for pouring over each serving just before digging in.
This Mexican Shrimp Cocktail came together on a warm Las Vegas afternoon when something cool, bright, and satisfying sounded far more appealing than a heavy meal. Chopped shrimp are folded into a zesty chili-lime sauce with finely diced white onion, jalapeño, sweet cherry tomatoes, and crisp cucumber. A small amount of olive oil gives the sauce a soft, almost dressing-like body that clings nicely to the iceberg.
Presented in cocktail goblets over shredded iceberg lettuce, it’s a chilled, refreshing dish that feels perfect for a light lunch, casual starter, or warm-weather entertaining. Crisp crackers on the side complete the experience.
Continue reading “Mexican Shrimp Cocktail (Coctel de Camarón)”
Smoky paprika-seared mahi mahi is paired with a warm garlic butter pan sauce, lemon, and parsley, then served over brown rice for a simple, satisfying bowl.
The fish is cut into generous pieces, seasoned with paprika and salt, and seared in olive oil and butter until just cooked through, building flavor in the pan before being finished with minced garlic and citrus.
To balance the richness of the butter sauce, a smashed cucumber side is tossed with light soy sauce, rice vinegar, olive oil, sesame seeds, and chile flakes. Served alongside the rice rather than on top, it keeps its crunch and brightness, offering a cool contrast to the warm fish and sauce in every bite.
Continue reading “Smoky Mahi Mahi Rice Bowl, Smashed Cucumber”