5 Favorite Restaurant Recipes to Make at Home

Savor the memories with recipes from iconic Western restaurants

1 / 5

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.
2 / 5

Cucumber, Lime, and Chile Agua Fresca

If you seed the chile, ¡Lotería! Grill’s super-light refresher will have just a hint of heat.

3 / 5

Market Grill Fish Sandwiches

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.
4 / 5

We’re-All-Mad-Here Cocktails

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.
5 / 5

Strip Steaks with Coffee Cumin Rub

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.