Aguachile Verde at Border Grill
In the Forum Shops, 702-854-6700, bordergrill.com
Ceviche has a transportive quality, an on-the-beach appeal that translates even to land-locked meals on the Las Vegas Strip. At the new Forum Shops outpost of Mary Sue Milliken and Susan Feniger’s Border Grill, that effect is amplified by a dedicated ceviche bar, where a chef turns out varieties from Baja California, Peru, Guatemala and Veracruz. Perhaps most tempting, however, is the aguachile verde, a Mexican dish that translates to “chile water,” and pairs tender seafood with a bright, cool, spicy broth you may want to pour on everything in sight. Border Grill’s rendition blends cucumber, cilantro, serrano chiles and lime for a lip-smacking green juice that kicks up lightly poached pieces of calamari and Alaskan King Crab. Diced mango and avocado add sweet and creamy balance to this refreshing seafood starter. Grab a tortilla chip and start scooping, no beach chair necessary. — Sarah Feldberg
Japanese burrito at Truk-N-yaki
Visit truknyaki.com for schedule
Before discovering Truk-N-yaki, I already considered the burrito to be a crowning achievement of modern culinary engineering. I mean, swaddling everything on your plate in a warm tortilla? How could there be room to improve? There is. Truk-N-yaki’s Japanese burrito replaces traditional ingredients for a filling of teppanyaki-style fried rice. Chunks of onion, zucchini and bell pepper are tossed with your choice of marinated ribeye, chicken or (my favorite) shrimp, then skillet-pressed into a handheld masterpiece and served with hot or sweet sauce. The Japanese-Mexican fusion is no gimmick. The soy sauce-laced rice and meat lends itself incredibly well to a flaky tortilla crust. Side-by-side, the differences in ingredients may seem minor, but the end result is lighter (and a bit neater) than the traditional Mexican fillings, making this food truck a perfect refueling station at events or festivals. Behold: the new burrito. — Chris Bitonti
