Now La Comida, the coming Mexican restaurant from Jenna and Michael Morton, is closer to having an opening date. Today they announced a mid-April opening.
The restaurant also plans to have Pablo Sanchez-Ortiz, a native of Mexico City, in the kitchen. A press release notes that he uses a molcajete to grind spices for his mole, mixiotes made from a half bone-in chicken and a blend of spices baked in banana leaves. La Comida's executive chef has worked at Cosmopolitan of Las Vegas and Wynn Las Vegas, where he created authentic Mexican meals for high rollers.
Other new tidbits to emerge include a peak at the menu, which includes appetizers such as the Tostada Mixta made with shrimp, scallops, snapper and yellow aji dressing; classic Pozole, a hominy with pork, avocado and shredded cabbage; and Mexican street corn with cotija cheese, cayenne pepper, butter and mayonnaise. Some of the regional specialties include Carne de Res a la Parrilla, a beef skirt steak with wild mushrooms and oven-roasted poblano peppers; Pollo al Horno created with mixiote chicken, Mexican squash and achiote sauce; and Puerco Ahumado with mesquite-smoked pork shoulder, adovada sauce and plantain chips.
The restaurant, housed in the former laundry for El Cortez, also plans to have an extensive tequila menu served at a zinc-top bar. Look for a seven-foot sculptured monkey hanging from the rooftop corner with its bones flashing in pink neon.
· All Coverage of La Comida [~ELV~]