Savor the memories with recipes from iconic Western restaurants
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Mexican Cheese Crisps (Chicharrónes de Queso)
Blocks from Grauman’s Chinese Theatre, the Hollywood location of ¡Lotería! Grill wows guests with chicharrón de queso shaped into a golden pyramid. Executive chef Jimmy Shaw and team cook the Mexico City-style treats on a giant griddle; for guaranteed success at home, we baked smaller versions on parchment. Shaw says to think of them like a huge version of the toasted cheese you get when your grilled cheese sandwich or quesadilla spills onto the griddle. You can break it off to use as a chip, crumble it into a tortilla, or add it to a salad.
Watching the fish-tossing action at Seattle’s iconic Pike Place Market can work up an appetite. Market Grill comes to the rescue with a juicy and napkin-worthy combo of wild-caught Alaskan fish, caramelized onions, and rosemary-lemon mayo tucked into a toasted baguette.
In flashy Las Vegas, you’d expect nothing less than a color-changing cocktail. Named after the famous Cheshire Cat quote in Alice in Wonderland, the floral, tropical drink is a specialty at The Cosmopolitan casino bar The Chandelier. Says mixologist Mariena Mercer Boarini, “The drink features Empress Indigo Gin, infused with the butterfly pea flower, which gives it a vibrant color. When it’s mixed with citrus it changes to purple, then pink. It’s science, folks!” If you can’t find the gin, use our Test Kitchen hack.
Befitting a restaurant with both log walls and white tablecloths, the steak at the Grand Canyon’s El Tovar Dining Room is earthy yet refined. Executive chef Matt McTigue seasons Arizona-raised beef with a coffee rub and adds a malty beer sauce.