Mercadito at Red Rock Resort Brings Creative Mexican Cuisine to Fall Las Vegas Restaurant Week Benefitting Three Square

Mercadito at Red Rock Resort Brings Creative Mexican Cuisine to Fall Las Vegas Restaurant Week Benefitting Three Square
Mercadito
at Red Rock Resort spices up Three Square Food Bank’s annual Fall Restaurant Week with their signature “Sex Mex” cuisine. 

From August 22 – 28, fans of the popular spot and Las Vegas’ foodies can enjoy lunch or dinner knowing they are supporting a great cause. Fall Restaurant Week menu items feature a variety of popular tacos, guacamoles, ceviches, sides and desserts. The Tippling Bros., Mercadito’s exclusive beverage partner, also offers a variety of specialty cocktails, beer and house wine.

LUNCH:

Guacamoles (choice of two per table):

  • Traditional – tomatillo pico de gallo, jalapeno, garlic, key lime and cilantro; Mango – jicama, chipotle and pico de gallo; or Tocino – bacon, corn, habanero, pico de gallo and crispy hominy.

Ceviche (choice of types per table):

  • Camaron – shrimp, pico de gallo, jicama, pineapple, lemon-guajillo broth and crispy tortilla strips; Dorado – mahi mahi, serrano, pico de gallo, orange-chipotle broth and fresh lime; or Mixto – mahi mahi, octopus, shrimp, tomatillo pico de gallo and passion fruit-serrano broth.

Tacos (choice of two per table):

  • Estilo Baja – beer-battered mahi mahi, Mexican-style coleslaw and chipotle aioli; Pastor – chile ancho rubbed pork, chile de arbol salsa and grilled pineapple; Hongos – wild mushrooms, tomato sofrito, queso fresco, salsa roja and crispy manchengo; Espada – blacked swordfish, spicy aioli and cabbage-jalapeno slaw; Camaron – shrimp, roasted garlic, avocado and chipotle mojo; Pollo – chicken al carbon; queso fresco, corn, avocado and salsa cruda; and Carne – epazote and oregano-marinated skirt steak, watercress-jicama slaw, serrano-roasted garlic aioli and crispy shallots.

Dessert (choice of one per guest):

  • Flan de Cajeta – goat’s mile caramel custard; Flan de Tres Leches – three milk custard, or Flan de Coco – coconut custard.

Cost of the Fall Restaurant Week lunch is $20.14 per person. Guests may also add a signature cocktail, beer or house wine from select menu for an additional $5. Tax and gratuity are not included.

DINNER:

Guacamoles (choice of two per table):

  • Traditional – tomatillo pico de gallo, jalapeno, garlic, key lime and cilantro; Mango – jicama, chipotle and pico de gallo; or Tocino – bacon, corn, habanero, pico de gallo and crispy hominy.

Ceviche (choice of types per table):

  • Camaron – shrimp, pico de gallo, jicama, pineapple, lemon-guajillo broth and crispy tortilla strips; Dorado – mahi mahi, serrano, pico de gallo, orange-chipotle broth and fresh lime; or Mixto – mahi mahi, octopus, shrimp, tomatillo pico de gallo and passion fruit-serrano broth.

Tacos (choice of two per table):

  • Estilo Baja – beer-battered mahi mahi, Mexican-style coleslaw and chipotle aioli; Pastor – chile ancho rubbed pork, chile de arbol salsa and grilled pineapple; Hongos – wild mushrooms, tomato sofrito, queso fresco, salsa roja and crispy manchengo; Espada – blacked swordfish, spicy aioli and cabbage-jalapeno slaw; Camaron – shrimp, roasted garlic, avocado and chipotle mojo; Pollo – chicken al carbon; queso fresco, corn, avocado and salsa cruda; and Carne – epazote and oregano-marinated skirt steak, watercress-jicama slaw, serrano-roasted garlic aioli and crispy shallots.

Sides (choice of one type per table):

  • Platanos Machos – fried plantains and ginger-jalapeno sauce; Arroz y Frijoles – home-style rice and black beans; Elote Mexicano – Mexican-style corn on the cob; or Three Corn Pico de Gallo – hominy, yellow and white corn.

Dessert (choice of one per guest):

  • Flan de Cajeta – goat’s mile caramel custard; Flan de Tres Leches – three milk custard, or Flan de Coco – coconut custard.

Cost of the Fall Restaurant Week dinner is $30.14 per person. Guests may also add a signature cocktail, beer or house wine from select menu for an additional $5. Tax and gratuity are not included.

Mercadito lunch service is 11:30 a.m. – 4 p.m. Monday – Sunday. Dinner and late-night dining begin at 4 p.m. until midnight Sunday – Thursday, 1 a.m. on Friday and Saturday. Reservations are recommended for lunch and dinner during Fall Restaurant Week.

For additional information, please visit www.MercaditoRestaurants.com or www.RedRock.SCLV.com, like on Facebook or follow on Twitter.