Diego

DIEGO SIGNATURES

• Lomo de Puerco al Chipotle
  Chipotle and Roasted Garlic Marinated Pork Tenderloin, Black Bean, Chipotle Crema and Tomato Relish
• Sea Bass a la Veracruzana
  Green Olive, Caper, and Tomato Crusted Chilean Sea Bass Medallions with a Veracruz Butter
• Birria de Res al Horno
  Ancho and Guajillo Braised Beef Shank with Nopales and Jicama Lime Salsa
• Veracruz Seafood Pot
  Fresh Maine Lobster Tail, Gulf Prawns, Bay Scallops, and Prince Edward Island Mussels Baked with Roasted Tomatoes, Garlic, Onions, Olives, Capers, Spinach and Toasted Fideo Pasta.
• Camaron a la Diabla
  Grilled Epazote and Cilantro Marinated Gulf Shrimp with Spinach, Tomato, Corn and Fiery Red Chile Salsa and a Roasted Corn Budin.
• Diego Surf & Turf
  Huitlacoche Serrano Sauce, Garlic Spinach and Mesquite Smoked Woodland Mushrooms, Rock Shrimp Enchiladas with a Tomatillo Crema and Melted Oaxaca Chihuahua Cheese Blend.
• Diego Signature Tasting
  A Sampling of Diego’s Signature Items Including The Chef&rss Seasonal Creations.

DIEGO CLASSICS

• Carne Asada a la Oaxaca
  Your Choice of Beef Rib Eye Steak or Dry Aged NY Strip Loin Marinated in Red Chile Adobo, Grilled over a Mesquite Fire, Mole Coloradito, Frijoles Maneados and Tequila Laced Roasted Cactus and Onion Salsa.
• Cochinita Pibil
  Yucatecan Style Braised Pork Marinated in Achiote and Orange, Slow Cooked in Banana Leaves with Poblano Rajas, Black Beans, Pickled Red Onions, Habanero Salsa.
• Chile Rellenos
  Twin Soufflé Battered Chile Rellenos
  One Stuffed with Chihuahua Cheese and One with Braised Beef.
• Pollo al Horno con Mole
  Wood-Oven Roasted Chicken with Oaxacan Red Mole Red Chile Rice, Sautéed Spinach, Crispy Potato, Toasted Sesame Seeds.
• Enchiladas Oaxaqueñas
  Fresh Corn Tortillas Cooked with Tangy Red Chile Sauce Rolled with Chicken, Poblano and Onion Finished with Oaxacan and Chihuahua Cheese, Diced Onion, and Cilantro.
• Tacos al Carbon
  Your Choice of Garlic-Lime Marinated Chicken Breast, Red Chile Rubbed Skirt Steak or Fresh Beer Battered White Fish with Warm Tortillas, Guacamole, and Frijoles Maneados

2006 Highest Rated Mexican Restaurant Zagat Las Vegas
2005, 2006 AAA Three Diamond Award Rated
2006 Best Mexican Restaurant NEVADA Magazine

Parties of 8 or more may have 18% Gratuity already included

• Combinacion de Mariscos
  Classic Lime Marinated Red Snapper Citrus Poached Red Rock Shrimp with Chipotle Grilled Maine Lobster with Grilled Mango
• Tableside Seafood Cocktail
  Tableside Cocktail of Citrus Poached Rock Shrimp with Fresh Lime and Lemon Chili Sorbet, Avocado, Tomato, Serrano, Crispy Corn, and Pumpkin Seeds
• Empanadas
  Crispy Empanadas of Tender Braised Chicken with Red Chile, Roasted Tomatoes and Cheese over Guacamole de Lujo, and Ancho Tomatillo Salsa.
• Guacamole (For Two)
  Hass Avocados, Sun Dried Tomatoes, Cilantro, Fresh Lime, Onion, Serrano Chile.
• Taquitos
  Braised Beef Taquitos with Crema, and Guajillo Salsa.
• Queso Fundido Tasting
  Baked Oaxacan and Chihuahua Cheese over Poblano Rajas with In-House Made Chorizo Sausage, and Baked Asadero and Queso Añejo Cheese with Roasted Tomato Salsa and Fresh Avocado Single Queso Fundido.
• Barbacoa de Chivo
  Slow-Braised Pit Style Goat, Marinated in Guajillo Chile, Traditional Crunchy Garnishes.
• Diego Sampling
  Sampling of Diego Signature Appetizers, Braised Beef Taquitos, Crispy Braised Chicken Empanadas, Tomato Serrano Braised Pork Sopes, with Chips and Three Layer Dip.
• Sopes Trio
  Crispy Masa Cups filled with Red Chile Braised Chicken, Sauteed Rock Shrimp with Tomatillo Cream, and Tomato Serrano Braised Pork.

• Sopa de Tortilla
  Pasilla Chile Laced Chicken Broth with Crispy Tortillas, Chicken, Chihuahua Cheese, Avocado and Sour Cream.
• Sopa de Frijol Negro
  Velvety Black Bean Soup Garnished with a Chihuahua Cheese, Radish and Egg “Bocadita”, Crema.
• Ensalada de Pollo
  Adobo Marinated, Smoked Chicken Breast, Mixed Baby Greens, Tossed in a Roasted Serrano Mustard Vinaigrette, with Toasted Almonds, Sangria Poached Raisins, and Sesame Seeds
• Ensalada Diego
  Wedge of Romaine Heart with Cilantro Lime Dressing, Fresh Chayote, Carrot and Sun Dried Tomatoes finished with Toasted Guajillo Chile and Queso Fresco
• Ensalada de Verduras Asadas
  Fire Roasted Baby Squash, Chayote, and Mushrooms Tossed with Oven Dried Tomatoes and Black Beans with a Tomato Serrano Vinaigrette

DESSERTS

• Chocolate tres leches cake
  Chocolate tres leches cake with crunchy meringues and Mexican chocolate Ice cream
• Crepas con cajeta
  Home made crepes filled with pineapple compote, top with fried crepes, Mexican goat’s milk caramel, vanilla, buttermilk ice cream
• Sweet potato bar
  Sweet potato bar served with caramel and vanilla sauce and crunchy pecans
• Warm coconut cake
  Warm coconut cake with pineapple compote, coconut foam, pineapple chips and pineapple sorbet
• Traditional mango flan
  Mango flan served with mango compote, cinnamon tuile
• Trio of sorbets
  Strawberry, mango passion fruit and pineapple sorbets

SPECIALTY COFFEES

• Mexican Coffee
  Herradura Reposado Tequila, Kahlua, Fresh Whipped Cream