Culinary Sampling of Las Vegas

I’ve been neglectful of this blog the last week because we were in Las Vegas! Just got back last night. I took tons of pics on vacation, but very few of all the delicious food I ate, it turns out.

Our first night, we arrived late in the evening and went to the Grand Buffet at our hotel, MGM Grand. Here’s my lovely little dessert plate. The key lime pie was pretty much the best dessert of the trip:

Admittedly, we ate many of our meals at the buffets during the trip. We did do our research on which ones were the best, and the Bellagio buffet had consistent rave reviews, so we hit that up for dinner not once, but TWICE, because it was so amazing. Here is just one of the plates I enjoyed (it’s pretty outta control – don’t judge me. I’m on vacation! 🙂  It’s not the most fanciful plating, but the foods on it include: crab legs, mac n’ cheese, swordfish, pesto mashed potatoes, braised beef short rib, a super mushroomy rice pilaf, and kung pao chicken. Every single thing was amazingly delicious.

We ate at the Bellagio one night after going to the V Variety Show at Planet Hollywood, and also one night prior to seeing the Blue Man Group at the Venetian.

We also saw our first Cirque du Soleil show, Zumanity, at the Paris hotel. Before the show, we had our “nice” sit-down dinner night at Diego, an upscale Mexican restaurant at our hotel:

For dinner, we were presented with a platter of 3 various salsas (a mild darkish red smooth salsa, a chunky pico de gallo-ish medium salsa, and a hot green salsa verde [my fave]), as well as three various seasoned salts, and a big dish of really good, warm crunchy tortilla chips. We also splurged and ordered a whole pitcher of Sangria (one of my weaknesses), which was very good. My only critique is that I wish there were more fruit chunks in it (the best part!). For our entrees, we splurged again and each ordered the “signature tasting” dish of four different enchiladas. Each enchilada was topped in it’s own signature sauce, and the whole dish was topped with tons of hot melty chihuahua cheese, mole sauce, red onion, and spinach.

Here is a description of three of the four enchiladas we had, from the restaurant’s website with the fourth and undescribed (and favorite of both Tom and I) being a Butternut Squash Enchilada; ”

  • Diego Enchiladas: Fresh Corn Tortillas Cooked with Oaxacan Red Chile Sauce Rolled with Chicken, Poblano and Onion Finished with a Oaxaca and Chihuahua Cheese, Crema, Guacamole, Lettuce, Diced Onion, and Cilantro
  • Beef Enchiladas: Braised Beef Rolled in Fresh Corn Tortillas with Oaxacan Red Chile Sauce Finished with a Oaxaca and Chihuahua Cheese Blend, Crema, Guacamole, Lettuce, Diced Onion, and Cilantro
  • Cheese Enchiladas: Fresh Corn Tortillas Filled with a Oaxaca and Chihuahua Cheese Blend and Baked with Oaxacan Red Chile Sauce Finished with Crema, Guacamole, Lettuce, Diced Onion, and Cilantro”

Here they are in all their glory, along with a side of rice and beans:



For breakfast, we were also highly impressed with Planet Hollywood’s Spice Market Buffet, which apparently has also won awards naming it the “#1” Vegas buffet. We also visited this buffet twice for breakfast, and I had a mushroom/ham/onion/green pepper/cheese omelet cooked to order both times. They also had freshly made smoothies, lots of great fresh fruit, the best bacon, and soft biscuits and gravy.

On the way home we had a layover in Denver, and I had this delish Turkey Bacon Club sandwich on jalapeno bread (!!!!) from Schlotsky’s at the airport:


Overall a very tasty trip! I wish I had taken more pictures of the food!

5 thoughts on “Culinary Sampling of Las Vegas

  1. You completely suck. I’m salivating you skinny heffer. I want some nom nom food. Dude, where is my submission?? Ah, and I noticed your pitcher of sangria…drink up, bitch.

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