Las Vegas houses the most number of elegant and impressive restaurants in America with encompassing price ranges and delicacies. Despite the fact that the world of fine dining has gained extreme popularity in the past years, there are still numerous Las Vegas restaurants where you can find delicious food at affordable prices. Among the numerous restaurants that have flourished in the City of Lights are Mexican Restaurants. Las Vegas Mexican food and restaurants have been known to offer the most delicious and sumptuous foods at low prices. In fact, the number of Las Vegas Mexican restaurants and bistros have already outnumbered local-born cafes and dine-in establishments within the state.

Below is a list of some of the most popular Las Vegas Mexican restaurant and bistros that Americans particularly love.

Pepe’s Tacos is a Las Vegas Mexican restaurant that offers its loyal customers the best tasting breakfasts, which include chorizo con juevos, eggs, beans rice and tortillas. This restaurant provides numerous lunch and dinner meals for such low prices. Their most sought after meals include carne asada, carnitas, mojarra, tortas, different variety of tacos, and super burritos. All types of meals served at Pepe’s Tacos include rice, beans and tortillas. They also serve chips and guacamole, carne asada French fries, and real Mexican drinks like Jarritos and Horchata.

Roberto’s Taco Shop has 11 branches within Las Vegas and it considerably offers cheap eating at its finest. They have a wide array of combination plates, burritos, taquitos, tortas, tostadas, and tacos. Roberto’s carne asada super nachos are extremely delectable and they serve it in huge mouthwatering portions. This Las Vegas Mexican restaurant also serves scrumptious chicken tacos that are deep fried and are stuffed with chicken, lettuce and cheese.

Villa Pizza is a popular restaurant that serves the most authentic and mouth-watering New York thin crust pizzas. The sauce, crust and the piping hot cheese that melts and drips off from the pizza slice is definitely enticing to look at. There are also lunch platters and specials that are very affordable. You can either buy the pizza by slice or order them in whole. They also have an in-house salad bar where customers are allowed to dress up their own salad dressings and ingredients. Their line of desserts, which include fried dough treats covered in a powdery sugar and packed fresh in a paper bag, is just really exceptional.

El Pollo Loco is a huge Las Vegas Mexican restaurant chain that concentrates in creating the most appetizing flame-grilled chicken. If you have not tasted the mouth-watering chicken of El Pollo Loco, you can visit the shop if you are in Vegas. There are a total of 12 branches around the town, and each food chain comes with a plentiful salsa bar to assist you in dressing up your chicken and meal. Their chicken is invariably the reigning king of this place. It is specifically known for its tender and juicy insides and its golden and crispy outsides. El Pollo Loco meals are Mexican-inspired and there are also numerous fresh and healthy food choices included in their menu.

Our slogan is the drive dictating our dedication to always bring the south of the border flavor to the local community. We have a great love of the real Mexican flavor and our motivation is to give the opportunity to enjoy the real flavor with our Fresh South of the Border Cuisine. Check out our website www.elpicante.net, experience our restaurant and Contact us at erick@elpicante.net

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The ambience is spacious and comfortable, and most importantly with décor unique to Oaxacan eateries … the old Mexico of the 20′s, 30′s and 40′s. The consistency of theme begins with reception: vintage iron sewing machine bases with thick rosewood-stained table tops, and artwork of the epoch adorning the walls.

The restaurant is furnished with antique-style pine tables, chairs and servers. An absolutely magnificent antique bar complemented by period posters of liquors and mixed drinks is set off to one side. An iron treble clef titivates another wall, with old brass instruments appearing to hang from a page of sheet music striking a pleasant chord. The baby grand is without pianist this evening, but playing nevertheless. A long glass showcase with three shelves upon which are displayed vintage kitchen, dining and imbibing gadgets, and green glass pieces from the depression era, cries out for attention: if you didn’t know what this restaurant was all about before, just take a look now. Of course Chory is always there to explain.

When Fernando Gonzalez was a child growing up in Oaxaca, they used to call him Shorty, which naturally, translated into Spanish became Chory. It’s taken Don Fernando some fifty plus years to turn what must have then been an embarrassing stature for him, into something of which he can now be proud, Chory’s Bistro. He certainly has the pedigree to make this most recent entry into the Oaxacan restaurant lottery a success, with over thirty years in the hotel and restaurant business and training in the United States.

Piping hot from the on-site bread and pastry ovens to the table, a round loaf of bread arrives almost immediately upon being seated, accompanied by a dish of roasted garlic with fresh rosemary and drenched in olive oil for spreading. The selection of blended scotches and other liquors is sufficiently broad for both Oaxacans and travelers alike, the wine list is short but covers all bases for matching menu selections, and the mixed drinks reassure that the bar is there to serve.

The menu is shorter than most, but the selections seem to be just that, carefully chosen items developed by Don Fernando over the years. We began with appetizers of Caesar salad, baked oysters and paté, each of which is unique to Oaxaca, even though the salad appears on several menus. In this case the dressing was not from a bottle, but rather freshly prepared, with anchovies and all, in the kitchen … not the regular kitchen, but the “secret kitchen” in a separate building where Don Fernando personally prepares certain mixtures and salsas so as to assure that his recipes do not find their way into competing eateries. Even the croutons are baked on site. The chicken liver paté was the best I’ve tasted outside of my grandmother’s haimishe home. The oysters were to die for, prepared au gratín with manchego cheese in a moderately spiced cilantro salsa. If you are disposed to ordering this plate, consider the larger size so others in your party can appreciate it … they won’t let you keep it to yourself.

Two of Chory´s “Signature Dishes” which we tried were “Chory’s Steak Select” and the smoked shrimp. The latter consists of 5 oversized jumbo crustaceans smoked on the premises and served with a chipotle dipping sauce and garnishes. They were cooked to perfection. The “carne negra” is beef tenderloin marinated in another secret salsa, comprising one or more of the multitude of local chilies, and other herbs and spices, then flame grilled — unique and delectable to the extreme. Our final entrée was barbecued pork ribs, perhaps not unusual to the American palate, but in the case of southern Mexico, something not commonly encountered. Thankfully the ribs were more than expected in that they were not fall-off-the-bone, signifying no over-boiling (if they’ve in fact touched water at all), and the Texas-style BBQ sauce was tangy and rich.

Rather than selections from the antique pastry cart which was rolled out to our table, we opted for Singapore style plantains prepared with Kahlúa, and Oaxacan lime pie, both of which were up to par and did the trick.

I recommend all of the “Signature Dishes” as well as the foregoing plates found without the special designation. Over the past dozen years of friendship with Chory and his family, my wife and I have tried them all.

Chory’s Bistro

Flores Napolitas No. 301

San Felipe del Agua, Oaxaca

(951) 133-6136

Tues – Sun, 2 – 10

Entrées from 60 to 200 pesos

Private dining room for 12 available.

Alvin Starkman together with wife Arlene operates Casa Machaya Oaxaca Bed & Breakfast (http://www.oaxacadream.com). Alvin received his masters in social anthropology in 1978, and his law degree in 1984. Thereafter he was a litigator in Toronto until taking early retirement. He and his family were frequent visitors to Oaxaca between 1991 and when they became permanent residents in 2004. Alvin reviews restaurants, writes about life and cultural traditions in Oaxaca, and tours couples and families to the villages.

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If you have an upscale sidewalk cafe, then you are probably looking for new and exciting ways to help drive foot traffic there. While there are a limited number of changes that you would want to make on a regular basis-novelty does drive away regulars. There are some things that you can do to attract folks during off-peak hours. One thing that can be done is investing in a 4G connection that allows folks to take advantage of your delicious fare, while at the same time getting some important work done. This could be just the thing that your bistro needs in order to attract more fans and grow your list of regulars by trying to attract the laptop totters that always seem to pop up wherever wireless internet can be found.

One of the things that owners of bistros might be worried about is the tendency of folks to come and camp. That is, that someone would show up with a computer, order the cheapest thing on the menu, and monopolize a table for the next six or seven hours. While that generally does not happen, there are a few advantages to campers. First of all, the restaurant will never be empty. This means that you do not have to worry about the empty restaurant effect, where nobody wants to be the first to walk in the door. Also, you may be able to develop a good rapport with the folks who end up camping, and maybe even convince them to do some volunteering and help you with a social media presence on the web. In general, most folks are loyal to their favorite places and it never hurts to ask.

Investing in a 4G connection also helps you by not having to take your business to far away from its core competency, the food. Instead of needing to plan all kinds of wacky events nights and promotions that you are not too crazy about, you can add this simple extra that might attract anyone from businesspeople looking to send a quick email to college students working on a project. Who knows, you might even be able to snag some new regulars who come for the internet, but then end up staying for the food. In this age of shrinking budgets, extra expenses like eating out are the first to go. Make sure that you are working all the angles to keep your seats filled.

At the end of the day, all restaurants and bistros need to adapt to the times. People no longer see bistros as places to sit and eat. Folks are eating, texting, doing work and socializing all at the same time now. This is not to say that a tranquil place is a thing of the past, but that the way that the public is generally thinking about what constitutes a tranquil space is changing. Opening your bistro up to the possibilities that a 4G connection could bring great opportunities for you and your team.

Click to find MORE INFO on how this could work for you. On Clear Wireless Internet Service there are great deals to be had.

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Having traveled around the world with many trips to Asia, I am partial to excellent Chinese food. Also, I’m quite critical of restaurants that do not measure up for me personally. But, when you come across any of my reviews, they are positive-if I don’t like the establishment, I don’t take the time to write about it.

Since we moved to Gilbert, AZ in April 2006, Norm and I have been searching for an exceptional Chinese restaurant in the East Valley. Several times, we passed Hong Kong Bistro on the corner of N.W. corner of Chandler Heights and Gilbert Road. In early Spring of ’08, we decided to give it a try. Our search resulted in an experience that was right on the mark. Hong Kong Bistro is a terrific value for the quality of its food.

We’ve returned to the restaurant more times than I can count. I’m open to trying something different each time, but Norm tends to prefer the Mo-Shu Pork, while tasting my entrees.

Hong Kong Bistro’s menu has everything that most Chinese restaurants feature. The unexpected comes with the Chef Specialties that are more than special. Among our favorites are: Happy Family which is a combination of of shrimp, scallops and chicken with vegetables is a chef’s sauce; Double Pleasure where shrimps and scallops are combined with vegetables in a special hot sauce; Sizzling Rice Combo is a delight of jumbo shrimp and chicken breast with fresh Chinese vegetables sautéed in a smooth delectable sauce, served over sizzling rice; Sizzling Seafood Platter is a combination of scallops, shrimp, lobster tail and crab meat with Chinese vegetables brought out on a hot platter where you can hear everything sizzling. It is topped with a delicate oyster sauce.

While not on the specialty list, certainly one of my favorites is Walnut Shrimp. These jumbo shrimp feature a mayonnaise sauce topped with deep fried walnuts and served with broccoli. It is delectable. The Orange Chicken and Mongolian Beef are more of Norm’s favorites.

For $1, you can add an appetizer, soup, and fried rice to your order. We enjoyed the hot and sour, won ton, and egg drop soup, all which were wonderful.

Presentation on all the dishes we’ve seen served is lovely, with meticulous attention to detail. What impressed me tremendously was the preparation of everything. Even deep fried food is lightly battered and flash fried so as to produce a light creation, not a heavy battered oil-soaked dish which is frequently found elsewhere. In addition there are many light entrée choices. Even better, Hong Kong Bistro does not use MSG. Its ingredients are fresh and you can taste the difference.

There are many more selections for us to try on an ongoing basis. It is difficult for us to move beyond some of our favorites, but Michelle Zhen, who owns Hong Kong Bistro with her husband, keeps encouraging us to try different dishes. They encourage their customers to ask for something not on the menu if a particular dish is desired.

The atmosphere is relaxing and comfortable, a cut above most Chinese restaurants.

Michelle and her husband purchased the Golden Canyon in Mesa in 1999. Its continued success encouraged them to buy Hong Kong Bistro in 2008. We are glad they did and encourage you to try it. The drive to Phoenix’s S.E. Valley is well worth it, and you’ll savor every bistro bite.

Hong Kong Bistro

4990 S. Gilbert Road #8, N.W. corner of Chandler Heights Road and Gilbert Road

Chandler, AZ 85249

480 802 1818

Maralyn D. Hill

http://www.noralyn.com

Maralyn Hill has co-authored two books on food and travel. The first one, “Our Love Affairs with Food & Travel featured chefs from 19 countries and 17 states with over 200 recipes. She also interviewed chefs for Time Warner Cable for a TV program she hosted from 2002 to 2006. Maralyn is published in many magazines, some just by her, some with writing partner Brenda, and some with husband Norm.

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