The rowdy Mexican restaurant that used to sit at the front of the former Monte Carlo, now Park MGM has a new home in Las Vegas. Diablo’s Cantina rises from the dead today to take over the Tacos & Tequila T&T space at the Luxor.
Executive chef Saul Ortiz remains from the T&T days to bring his Mexico City fare to the resort. “My cooking style is heavily inspired by the produce and street food of Mexico City, my hometown,” Ortiz says. “The menu features a collection of the city’s popular dishes and showcases a modern approach to authentic Mexican cuisine by preparing traditional ingredients using contemporary methods.”
The menu features agua chile shrimp ceviche with cucumber, pickled onions, orange, cilantro and Fresno chili peppers and tortilla chips; a tasting of three increasingly spicy house-made salsas that range from a mild tomatillo and jalapeño mix up to a version with roasted tomatoes and Carolina reaper, the world’s hottest pepper; a platter of three enchiladas stuffed with slow-roasted beef brisket topped with a pasilla sauce, chicken tinga and cheese coated with a chipotle tomato sauce, and shrimp sautéed in a garlic butter sauce, finished with a tomatillo crema and cabbage slaw; and fajitas featuring achiote-marinated steak, adobo chicken, and citrus shrimp with bell peppers, red onions, and yellow squash. For dessert, diners can pick up sugar-coated plantains topped with cinnamon ice cream and berry compote or a churro funnel cake with cinnamon ice cream, strawberry marmalade, and Nutella
Of course, tequilas reign over the bar, added to margaritas such as The Vixen, made with blanco tequila, lime juice, hibiscus, and mint or El Gordo served frozen in a souvenir cup.
Diablo’s returns with its signature abstract sombrero sculpture, the focal point of the venue. The restaurant now features a wildly colorful palette of red, purple, and green, along with sugar skull murals and updated fixtures. Bonus: The private dining room seats up to 60 diners.
Diablo’s Cantina, Luxor, 3900 Las Vegas Blvd. S., 702-262-5225. Open Monday through Sunday from 11 a.m. to 11 p.m.