by Sandy Zimmerman
Knowing about the uniqueness of Executive Chef Jesus “Chuy” Villeges’ meals, I was excited about my invitation to review the Libre Mexican Cafe. The usual Mexican dishes became extraordinary with his tweaks and surprise ingredients.
My first tasting dish was their Chicken and Brown Rice served in a large Bowl-all natural brown rice, marinated chicken, marinated black beans, grilled cord, avocado, roasted corn, guacamole, chopped cilantro, Poblano pepper crème and cow’s milk Cotija Cheese. This is a big shared meal. If you follow a health-diet, just tell the waiter what you would like to leave out.
My grilled Salmon tasting plate was healthy with cilantro butter, peppers, onions, cole slaw, burnt lime, brown Mexican rice and for a surprise, the vegetables were hidden under the salmon. The 9-10 ounce salmon’s taste was accented by flaming over the wood-burning fire.
You can choose Tacos prepared several ways.
At the Libre Mexican Cantina, Chef “Chuy” only uses the best ingredients as we see in the Mini Crab Cerviche Tacos Appetizer. You can really taste the rich King Crab! Many of his selections not only include Mexican chilies but you will also find Thai and Japanese chilies for a unique indulgence of flavors. The Thai Sriracha chilies are an exotic treat in the Cerviche sauce. (Sriracha chilies are named after the coastal city of Si Racha in eastern Thailand.)
The grilled Portobello Tacos includes roasted corn salsa, Poblano crème and cilantro.
Libre’s Carne Asada Street Tacos were prepared with a skirt steak, marinated 24 hours and served with several different peppers of various heats and crispy chips.
Another Tacos selection, the Mahi Mahi Tacos comes with choice of crispy or soft, with rice and beans.
One Mexican favorite, the beer and blue corn crusted Chili Rellenos platter was filled with Poblano crème, corn, blended cheese and avocado.
Chef “Chuy” adds so many ingredients for a delightful meal!
Happy Hour specials from 4-6 pm, $6 drinks & $6 menu items.
The Libre Mexican Cantina is thrilled to announce their recent opening at the Red Rock Resort in Las Vegas! The restaurant offers a plate for every palate, which will also include a diversified selection of both gluten free and vegan options! Libre Mexican Cantina, inside the Red Rock Casino & Resort, 11011 West Charleston Blvd. http://librelasvegas.com/
Clique Hospitality was founded by Andy Masi, the former Light Group founder and CEO, along with his partners Brian Massie and Shane Monaco. These three visionaries have helped change the dining and nightlife landscape of Las Vegas since 2001. Masi, as well as his partners within Clique, have dedicated their lives to making a simple night out more than just a memory, but also an experience. A boutique hospitality company, Clique specializes in upscale comfortable dining that sets trends, rather than following them. With eight restaurants and lounges in the pipeline in Nevada and California, Clique is transcending hospitality through service and operations, unabashed cuisine, appeasing design and unrivaled desire