If your taste in food runs to the adventurous, try these unusual flavors from around the globe, sold locally
From ancient, earthy traditions like huitlacoche to Instagram-worthy trends like purple ube ice cream, the Las Vegas Valley offers a cornucopia of niche food and beverages. While some are indisputably delectable, others are what folks politely describe as “acquired tastes.” All are interesting, though. Here’s a sampling of what’s available across town:
UBE, THE PURPLE ONE Ube is a popular ingredient in numerous sweet dishes from India to Taiwan, but it’s in the Philippines that it achieves apotheosis in ice cream form. Eye-poppingly lavender-toned scoops are added to halo-halo, the sugary sundaes to end all sundaes. The tropical concoctions feature the yammy frozen treat with a host of toppings like sliced plantains, sweet red beans, jackfruit, coconut jelly, and crisped rice. The best place to try ube halo-halo is at Magnolia Ice Cream & Treats inside Seafood City on Maryland Parkway. ( seafoodcity.com)
BASIL-FED SNAILS FROM CENTRAL VALLEY Not all escargot come in cans imported from France. Some snails make a relatively short journey to Las Vegas tables from orchards between Fresno and Bakersfield. There, raised by a mollusk wrangler known as “Mary the Snail Lady,” they live out their lives on a diet supplemented by basil leaves. After being dispatched, de-shelled, and pre-cooked, they’re bagged in basil-infused water and brought to town by Mikuni Wild Harvest, a gourmet food supplier. The tender, slightly herbal-tasting snails make it onto menus — sometimes doused in white wine and garlic butter — at upscale restaurants like Marché Bacchus in Desert Shores. ( mikuniwildharvest.com)
INDIE CHAMPAGNES ARE POPPING An effervescent trend is making its way from France to Southern Nevada: grower-producer Champagnes. Widely known houses like Moët & Chandon, Veuve Clicquot, and Tattinger produce fine products, indeed, but they collectively cork bottles at a vast, industrial scale with not much variety in flavors between labels. Many wine connoisseurs are turning to small estates like Goutorbe and Chartogne-Taillet to fill their flute glasses. These leaner operations make Champagnes with more individualized and interesting taste and bouquet profiles — and some say higher quality — than available from the big brands on the block. Visit Henderson’s Valley Cheese & Wine to learn more about grower-producers and their sparkling small-batch wares. (1570 W. Horizon Ridge Parkway, #140, 702-341-8191, valleycheeseandwine.com)
RABBIT CACCIATORE AT PIZZERIA MONZÚ The delicately flavored game animal is uncommon on restaurant menus, so Pizzeria Monzú is a the place to enjoy a classic hunter’s repast full of sweet heirloom tomatoes in a tangy sauce. Rabbits have little bones, so there’s more work in store for diners than with most meats, but every scrumptious bite is worth the effort. Call at least 48 hours in advance; the cacciatore is an off-menu special. (6020 W. Flamingo Road #10, 702-749-5959, monzulv.com)
BIG-FLAVORED GINS ON THE RISE Go beyond old-school juniper berries with a new breed of artfully flavored gins. Scotland’s Botanist brand features embossed, clear bottles filled with the essence of Hebridean meadows. Italy punches hard with Moletto (made with Mediterranean tomatoes) and Malfy con Limone (infused with sushiney citrus). Germany joins in with lingonberry-spiked Monkey 47 distilled in the historic Black Forest. Peruse more notable gins at Total Wine & More. ( totalwine.com)
NIBBLE ON A5 WAGYU BEEF For many gourmands, hard-to-find A5 Wagyu beef from Japan is the quintessence of steak. The cattle are raised in strictly natural settings, making for luxurious beef. Richly marbled A5 slices have a supple mouth-feel and are imbued with head-spinning umami flavor notes. The meat comes with a significant price, of course, but a little goes a long way; knifing into a gigantic A5 tomahawk ribeye would be excess. Try a 4-ounce serving at Forte European Tapas Bar & Bistro, where they serve A5 steak and eggs with a caviar garnish. (Call 24 hours in advance.) (4180 S. Rainbow Blvd. #806, 702-220-3876, barforte.com)
GET GOING WITH BULLETPROOF COFFEE Bulletproof coffee is fresh-brewed java blended with a heaping pat of creamy butter and a healthy drizzle of MCT coconut oil. A favorite of the athletic keto crowd, it’s said to provide physical energy and mental alertness while helping your body burn fat. Sip on your first Bulletproof coffee at the Valley’s two Makers & Finders, where they use creamy, upscale Kerrygold Irish butter. ( makerslv.com)
MIKE’S HOT HONEY Help save the bees with a bottle of Mike’s Hot Honey from Murray’s Cheese shops inside select Smith’s groceries around town. Made in Brooklyn, the condiment brings together sweet New York State wildflower nectar and capsaicin-packed chili peppers. Try it on waffles, with cheese and charcuterie plates, on slow-smoked barbecue ribs, and, of course, pizza. ( mikeshothoney.com)
GET IN THE HOJA SANTA SPIRIT One of the most enigmatic ingredients found in the Las Vegas Valley is hoja santa, a heart-shaped Central American herb that tastes like a blend of black pepper, anise, nutmeg, mint, tarragon, and even eucalyptus. It’s also called the root beer plant, one of many nicknames for the “sacred leaf.” It’s versatile, and goes well with egg dishes, goat cheese, chicken, fish, and tamales; it can even elevate margaritas. Use the leaves sparingly, as they’re pungent and not to everyone’s liking. Look for packages of fresh hoja santa in local Latin supermarkets like Cardenas and La Bonita. ( cardenasmarkets.com, bonitamarkets.com)
WHEW, IT’S NATTŌ TIME! Few foods are as divisive as nattō, or microbe-fermented soybeans. Think stink-bomb durian fruit, odoriferous Limburger cheese, and crispy insects. With origins in Japan, the beans have a slimy, viscous quality — some say snot-like, frankly — and a powerful Gorgonzola-ish odor (aka smelly feet). It’s often served over rice for a Vitamin-K packed breakfast, and it makes its way into sushi. Ready to try nattō? Find it rolled-up inside seaweed at local establishments including Sushi Mon, Naked Fish’s Sushi & Grill, Ondori Asian Kitchen, and Nakata Market of Japan.
RAZOR CLAMS MAKE THE SEAFOOD SCENE For folks living in the Pacific Northwest, gathering cylindrical razor clams on the beach is a seasonal pastime, but they are less known in Las Vegas. They’re named for their lustrous shells — which are reminiscent of old-timey shaving blade handles — that hold substantial strips of delicious crustacean meat. They do show up, however, in season at a handful of local spots, including restaurants like H.K. Seafood Garden, Other Mama, and District One, plus retailers like Whole Foods Market.