How About A Flight Of Margaritas For Brunch? - The Nibble Webzine Of Food Adventures How About A Flight Of Margaritas For Brunch?
 
 
 
 
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How About A Flight Of Margaritas For Brunch?


[1] A flight of five Margarita flavors (both photos © Resorts World | Las Vegas).


[2] There’s also Bottomless Sangria, Bianca (in photo) or Rosa.

 

Oh, to be in Las Vegas for brunch, with the flight of five Margaritas (photo #1) at ¡Viva! restaurant in the Resorts World hotel. You can relax as you sip on:

  • Mango
  • Passion Fruit
  • Spicy Cucumber
  • ¡VIVA-Rita! (classic)
  • Watermelon
  •  
    Yes, please!

    (By the way, here are Margarita recipes to make these and many more Margaritas.)

    There’s also Bottomless Sangria, in Roja or Blanca (photo #2)…

    But perhaps it’s not advisable after the five Margaritas. (At least, it wouldn’t be for us. You be your own judge.)

    Also on the new brunch menu are these Mexican faves:

  • Breakfast Burrito: applewood smoked bacon, scrambled eggs, tater tots, cheddar cheese, guacamole, salsa tatemada
  • Camarones Tacos: marinated shrimp, cabbage slaw, cilantro crema, guacamole
  • Chilaquiles: heirloom corn tortilla chips, sunny side up eggs, rancho salsa, queso fresco
  • Chorizo Con Huevos: pork chorizo, scrambled eggs, refried lentils, fingerling potatoes, flour tortillas
  • Huevos Rancheros: cheese gordita, sunny side up eggs, ranchero salsa, salsa verde
  • Coliflór Al Pastor Tacos: roasted cauliflower, cashew crema, grilled pineapple
  • Pozole: heritage pork, heirloom hominy, guajillo chile broth, radish, cabbage
  •  
    ¡Viva! chef Ray Garcia brings a modern approach to dishes that highlight Mexico’s bright and bold flavors, including the coastal ingredients found in the Alta California region.

    Where’s Alta California? Check it out!

     
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    *Every region of Mexico has a chunky, fire-roasted salsa, made from tomatoes, onions and chiles. The salsa is called tatemada (from the Spanish tatemar, to roast or to grill). If the salsa is mashed instead of left chunky, it’s called martajada (from martajar, to crush or pound). The chile is typically the differentiated ingredient. For example, in the Yucatan, it’s the fiery habanero. In the north (as well as in Arizona and New Mexico) it’s the mild Anaheim chile. Check out the different types of chiles.
     
      

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