With laid-back island tunes drifting overhead and photos of friends and family posted on the wall, this
strip-mall restaurant feels more like a weekend cookout. It smells like home, too, with chicken and fish
frying away, sweet and sour sauces simmering, and the light scent of our just-ordered poke salad— fresh,
raw ahi tuna tossed with sesame and furikake—tempting us to begin our meal.
Inspired by the street foods of coastal city Ensenada, this tostada is a perfect combination of citrus, spicy chiles, and fresh seafood. This recipe was developed by Border Grill Las Vegas Executive Chef Mike Minor.
We usually think of zabaglione as a luscious dessert whipped up from egg yolks. At Mario Batali's and Joe Bastianich's Carnevino in Las Vegas, steaks are sauced with this savory version spiked with grated horseradish.