One of downtown Las Vegas’ hottest spots for great Mexican food and an ultra-cool vibe, Peyote has just unveiled a new menu for the fall season, one that’s sure to put you in a good mood.
Executive chefs Daniel Arias and Isidro Marquez-Castillo’s new food items are matched by lead mixologist Kaitlyn Yarger’s cocktail creations. You simply can’t have one without the other. You’ve gotta start this experience with the Drunkin’ Pumpkin libation, featuring Corrido reposado, pumpkin purée, lime juice and orange bitters. It’s like Christmas in a glass! Then make your way to great choices like the Cumbia Del Epazote G+T, made with Spring44 gin, epazote simple syrup, lime juice, Top Note tonic, coriander, black peppercorn and rosemary; the Grow A Pear, a wonderful mixture of Old Forester bourbon, St. George spiced pear liqueur, pear demi, tobacco bitters and star anise; and Girls Just Wanna Have Rum, made with chai-infused Black Barrel Ron Cartavio rum, spiced plant-based butter and hot water.
Now that your palate has been nice and prepped, time for some savory bites! Start with the leche de tigre ceviche, featuring the chef’s choice of fish, manzano chili and aji Amarillo sauce, lime juice, habanero, cucumbers, red onions, cilantro and watermelon radish salsa bendita. Soooo good! We also highly recommend kampachi tiradito, a delicious concoction made with sashimi kampachi, epazote agua chili, avocado, red onions, cilantro, fried epazote and morita chili sauce.
From there, move to more ambitious fare like short rib barbacoa, prepared with bone-in short rib stewed in dried chilis, achiote and red wine and topped with pickled onions, cilantro and roasted vegetables. Then you’re ready to tackle the real centerpiece—mojo de ajo pork tenderloin , made with grilled pork tenderloin marinated in citrus garlic and served with a chorizo bean stew and crispy potatoes.
Vegetarians have plenty to enjoy at Peyote as well, from the fall beet salad, spicy arugula sprinkled with roasted beets, saffron cotija crema, beet gel, heirloom tomatoes, strawberries, radishes, guajillo dressing, to the fairytale pumpkin adobo, which features roasted pumpkin in adobo on a bed of citrus and dried fruit quinoa salad and tomato sofrito sauce.
1028 E. Fremont St., 702.333.5568
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