Luxor is home to the Titanic and Bodies exhibitions, where one can be immersed in history and scientific examination. And just steps away is Diablo’s Cantina, where one can be immersed in Mexican cuisine and have fun at the same time.
Access to the restaurant couldn’t be easier: It’s right up the escalator near the parking structure, in the base of the Luxor pyramid. Upon being seated, you are greeted with chips and freshly made salsa (be sure to request the savory spicy hot version if you are so inclined), which is so tasty you’ll be tempted to overindulge before getting to your selections. Accompanying the south-of-the-border cuisine are margaritas in flavors such as passion fruit, cucumber and mango; frozen strawberry margaritas, pina coladas and strawberry daiquiris; and cocktails like the signature El Diablo, with Olmeca Altos reposado tequila, Chambord, ginger and lime juice.
Chef Saul Ortiz has designed a menu of traditional Mexican dishes, and you’ll find some with a twist, too. Standouts on the appetizer menu are shrimp ceviche with citrus-cured shrimp, cucumber, pickled onion, cilantro and Fresno chilis; and Vixen salad with mixed greens, roasted corn, pico de gallo, panela cheese, beans, pickled onions and citrus-chipotle vinaigrette. The nachos here are enormous and could rightly make an entrée on their own.
All entrées come with red rice and black beans, so it’s highly unlikely you’ll leave hungry. Highlights of the menu are five taco selections including beef brisket, battered cod, roasted chicken, slow-roasted pork, and poblano pepper and mushroom (a delicious option for the vegetarian in the group); and shredded chicken or beef burritos stuffed with cheese blend, lettuce, pico de gallo and crema fresca.
Beef lovers can indulge in filet mignon alambre with poblano pepper, mushroom, red chimichurri and cilantro; steak fajita with achiote-marinated steak; and beef barbacoa enchiladas filled with slow-roasted brisket, crema fresca and pasilla sauce.
Pescatarians aren’t left out; there’s a glazed salmon filet with chipotle barbecue glaze, Mexican slaw and grilled squash; and shrimp enchiladas with chipotle tomato crema, cheese blend, crema fresca and roasted garlic. If you want a mix of proteins, you can indulge in the Diablo’s enchilada trio with beef, chicken and shrimp.
The Mexico City street corn, a cob slathered with butter and aioli, will complement any menu combination and allow you to experience the flavors of the city. And fried plantains are a dish that is served in many countries across Latin America.
Servings are generous, but if somehow you have room, a worthy dessert recommendation is the fried platano split, topped with a large dollop of ice cream, chocolate sauce and strawberries.
Luxor, 702.262.5225
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