The Art of Chili Colorado: A Culinary Masterpiece
As I walked into the restaurant, I was immediately greeted by the aroma of slow-braised ancho chili beef. The chef's specialty, Chile Colorado, is a dish that has been perfected over time, and it shows in every bite. The slow-cooked beef, marinated in a mixture of Serano Peppers, Red Onion, celery, whole garlic cloves, ancho chilies, cumin seed, black pepper corn, salt, and Mexican oregano, was tender and flavorful. But what truly sets Chile Colorado apart is the addition of fresh smoked Guda cheese, which adds a creamy and tangy element to the dish.
The chef's attention to detail is evident in every aspect of the preparation process. The ancho braed beef is seared to perfection, and then added back into the pot along with a homemade beef stock, where it simmers for two and a half hours, infusing all the flavors together. Meanwhile, the crepe batter is prepared, which will later be used as a vessel for the Chili Colorado. The chef's use of fresh ingredients and traditional techniques ensures that every bite is a masterclass in flavor and texture.
One of the standout features of Chile Colorado is its rich and complex flavor profile. The ancho chili adds a deep, slightly sweet flavor, while the smoked Guda cheese provides a creamy and tangy contrast. The crepe batter, made with flour, eggs, and milk, adds a delicate and airy element to the dish. But what truly sets Chile Colorado apart is its ability to balance bold flavors with subtle nuances. Each bite is a harmonious blend of flavors, textures, and temperatures that will leave even the most discerning palates wanting more.
In addition to Chile Colorado, the restaurant also offers an impressive array of sweet options, including the infamous Southern Comfort crepe. This dish is not for the faint of heart, as it features fresh grilled peaches, a brown butter Graham crumble, and crushed graham crackers, all topped with a caramel bourbon dusting of powdered sugar. The combination of flavors and textures is nothing short of explosive, with the sweetness of the peaches balanced by the savory goodness of the brown butter and graham cracker crust.
The Southern Comfort crepe is more than just a dessert, however - it's an experience. The chef's use of fresh ingredients and creative presentation makes each bite a mini-celebration on the palate. And at 30 dollars for this bad boy, you're getting a taste explosion that will leave even the most seasoned foodies in awe.
The restaurant's mission to provide an exceptional dining experience is clear in everything they do, from their commitment to using only the freshest ingredients to their dedication to creating dishes that are both innovative and familiar. Whether you're in the mood for something classic like Chile Colorado or adventurous like Southern Comfort, this restaurant has got you covered.
But be warned: this restaurant is not for the faint of heart. The line can get quite long, especially after a popular episode of Triple D airs, and the chef's enthusiasm is contagious. Before you know it, you'll be joining the ranks of die-hard fans who are willing to wait hours to get their hands on one of these culinary masterpieces.
As I left the restaurant, I couldn't help but feel grateful for the experience. The food was incredible, the service was attentive and knowledgeable, and the atmosphere was warm and inviting. Whether you're a seasoned foodie or just looking for a new adventure, this restaurant is sure to impress. And if you're lucky enough to get one of their limited spots, be prepared for a culinary experience that will leave you wanting more.
"WEBVTTKind: captionsLanguage: enso I'm here on the Southeast side of Las Vegas Nevada right on the border of Henderson I tell you when I went to school here they didn't have any shopping centers like this out here no way look at this place it's got everything it's got a cooking school it's got a pet Bakery and it's got a wait for it wait for it exactly a crepe shop a crepe shop now after I hit them up in 2015 they moved a few doors down the strip mall where they tripled up on the space super sized the menu and scaled down where it counts this is crepe expectations Reuben and a barbecue table two this place is like the Epcot Center of Crepes whole galaxy of flavors in this joint the best crepes that I ever had there nothing to compare here we watched her believe how we found this placeat what keeps it coming back is not just the taste but the people people like Lou rard and his wife Jen who have been folding these French pancakes since 2011 now lose half the Manny was when I met him in 2015 let me get the tail of the tape you have lost how much 10 what 105 lb how would you have a crepe joint do you lose 105 lb a lot of discipline a lot of hard work you have saved your own life congratulations stay the Beard's not as exciting of course what you'd expect a crepe restaurant from ezy Top yeah doesn't everybody that looks like me have a crepe shop in your opinion what makes great crepe being not afraid to put anything in the world inside of that from the Savory to the Sweet Savory to the sweet I try to tell folks on it's not old school what crepe suette it's way beyond that let's get into this boss dig it we're making our crepe better here liquid chicken you know your favorite let me lick the bowl yeah water whole milk salt flour we're going to drizzle a little bit of whole melted salted butter I know that normal people don't use salted butter and well we know you're non normal all right what are we going to make now Terrace major shoulder cut Terrace major down fresh OJ lemon juice lemon juice fantastic fresh garlic garlic powder kosher salt onion powder okay carneada seasoning got you gotcha whole orange and lemon carneer Sao cook down 15 minutes all right salsa time boiled Sano black pepper salt fire roasted plum tomatoes got it more salt garlic powder fresh cumin and cilantro okay toasted chili de bowl chili daro tattoo right there I dig it fresh onions diced tomatoes oh I like the Smoky in that right on make the CP this is the batter that we made earlier sets overnight you've only done that a billion times oh so now you're making a cadilla that's exactly right just a little bit of guac huh cares AO fire roasted is the bomb into thirds onto the plate oh that carneada and that salsa with the guac is there a Mexican restaurant in this Village that you're running out of town cuz that's what that tastes like take it the crap nice and tender well done ma'am little little hitting the table when you come in and you look at the menu you have so many options barbecue and we're always experimenting with new tastes and new flavors Chile Colorado I'm always wondering what you're bringing me okay so we're doing a chili colorado it's a slow braised ancho chili beef with some smoked gudy inside good idea it's a good idea first off we start with our ancho braed beef sear the Chuck shoulder we're going to set it aside we're going to use all this this yummy goodness and begin to construct our chili sauce Serano Peppers Red Onion celery whole garlic cloves ancho chilies Bailey toasted cumin seed black pepper corn salt Mexican oregano with our fresh made beef stock going to stir this around we're going to bring this up to a boil now we puree this take that seared beef add it right back into the pot let it cook two and 1 half hours and it'll be ready for our chili colorado guys favorite crepe batter we're going to add add some of the fresh smoked guda cheese pairs great with the brazed ancho beef fold it up and then we'll top off with some of that ancho Shaws couple of our homemade corn cakes Pico Deo and that fresh paa Crema delicious Colorado beef the flavor of it is great corn cake on top is dynamite this chili colorado could stand up to any Mexican restaurant well done Chile Colorado the braced beef in there nice tender has that nice Smoky flavor so Savory textures is awesome it had like a little bit of spice really good flavor is the portion like this for me or is this a normal portion no that's how we do it here's the thing that's not funny is he lost 105 lbs and I think he's trying to give it back to everybody else Lemonberry dream you don't leave hungry out here get to bang for your book you're guaranteed you're going to get something good every single time you step through the door I've come here for lunch many times I've come here for breakfast it's a brunch place I would say Reuben sell it I'm more of a sweet girl there's seven or eight different sweet options alone I got a William Tell should we go from the Savory to the Sweet Savory to the Sweet here we go now go the apples apples homemade caramel sauce homemade whipped cream look at that that's like liquid apple pie my little guy Ryder Ryder this is for you buddy Southern Comfort what is this hot mess the Southern Comfort fresh grilled peaches a brown butter Graham crumble inside Crush graham crackers brown butter and a little bit of cinnamon we'll let them dry overnight and some candied peac can egg white water salt cinnamon bit of sugar stir this around a little bit you go the peacon halves then we're going to toast them let them cool chop them up we're going to assemble this bad boy peaches a little bit of the candy peans and some of those brown buttered GS and it's topped with a caramel bourbon dusting of powdered sugar bourbon caramel some fresh made whipped cream southern comfort table seven this is delicious the peaches are great the little crumble inside's fantastic it definitely has got the bourbon in it it does you're heavy-handed with it yeah you're not drinking it but you're giving it to everybody else what a giver what a giver what a giver the St Comfort the peaches in there they have these candied peans and it's just like the best explosion of flavor you have this graham cracker everything going on and it tastes a bit flambay I love it and I will be back tomorrow all right you take on each crepe like it's a five course meal dig it I didn't realize triple D had such a following but people I mean it's their mission to follow the stops after the show aired the line started getting pretty ridiculous the line does go out the door uh back then and still does now but now they got like a larger uh venue over here moved down about three doors tripled the size of the restaurant before you know it he's going to take over this entire parking lot bingo bango bongoso I'm here on the Southeast side of Las Vegas Nevada right on the border of Henderson I tell you when I went to school here they didn't have any shopping centers like this out here no way look at this place it's got everything it's got a cooking school it's got a pet Bakery and it's got a wait for it wait for it exactly a crepe shop a crepe shop now after I hit them up in 2015 they moved a few doors down the strip mall where they tripled up on the space super sized the menu and scaled down where it counts this is crepe expectations Reuben and a barbecue table two this place is like the Epcot Center of Crepes whole galaxy of flavors in this joint the best crepes that I ever had there nothing to compare here we watched her believe how we found this placeat what keeps it coming back is not just the taste but the people people like Lou rard and his wife Jen who have been folding these French pancakes since 2011 now lose half the Manny was when I met him in 2015 let me get the tail of the tape you have lost how much 10 what 105 lb how would you have a crepe joint do you lose 105 lb a lot of discipline a lot of hard work you have saved your own life congratulations stay the Beard's not as exciting of course what you'd expect a crepe restaurant from ezy Top yeah doesn't everybody that looks like me have a crepe shop in your opinion what makes great crepe being not afraid to put anything in the world inside of that from the Savory to the Sweet Savory to the sweet I try to tell folks on it's not old school what crepe suette it's way beyond that let's get into this boss dig it we're making our crepe better here liquid chicken you know your favorite let me lick the bowl yeah water whole milk salt flour we're going to drizzle a little bit of whole melted salted butter I know that normal people don't use salted butter and well we know you're non normal all right what are we going to make now Terrace major shoulder cut Terrace major down fresh OJ lemon juice lemon juice fantastic fresh garlic garlic powder kosher salt onion powder okay carneada seasoning got you gotcha whole orange and lemon carneer Sao cook down 15 minutes all right salsa time boiled Sano black pepper salt fire roasted plum tomatoes got it more salt garlic powder fresh cumin and cilantro okay toasted chili de bowl chili daro tattoo right there I dig it fresh onions diced tomatoes oh I like the Smoky in that right on make the CP this is the batter that we made earlier sets overnight you've only done that a billion times oh so now you're making a cadilla that's exactly right just a little bit of guac huh cares AO fire roasted is the bomb into thirds onto the plate oh that carneada and that salsa with the guac is there a Mexican restaurant in this Village that you're running out of town cuz that's what that tastes like take it the crap nice and tender well done ma'am little little hitting the table when you come in and you look at the menu you have so many options barbecue and we're always experimenting with new tastes and new flavors Chile Colorado I'm always wondering what you're bringing me okay so we're doing a chili colorado it's a slow braised ancho chili beef with some smoked gudy inside good idea it's a good idea first off we start with our ancho braed beef sear the Chuck shoulder we're going to set it aside we're going to use all this this yummy goodness and begin to construct our chili sauce Serano Peppers Red Onion celery whole garlic cloves ancho chilies Bailey toasted cumin seed black pepper corn salt Mexican oregano with our fresh made beef stock going to stir this around we're going to bring this up to a boil now we puree this take that seared beef add it right back into the pot let it cook two and 1 half hours and it'll be ready for our chili colorado guys favorite crepe batter we're going to add add some of the fresh smoked guda cheese pairs great with the brazed ancho beef fold it up and then we'll top off with some of that ancho Shaws couple of our homemade corn cakes Pico Deo and that fresh paa Crema delicious Colorado beef the flavor of it is great corn cake on top is dynamite this chili colorado could stand up to any Mexican restaurant well done Chile Colorado the braced beef in there nice tender has that nice Smoky flavor so Savory textures is awesome it had like a little bit of spice really good flavor is the portion like this for me or is this a normal portion no that's how we do it here's the thing that's not funny is he lost 105 lbs and I think he's trying to give it back to everybody else Lemonberry dream you don't leave hungry out here get to bang for your book you're guaranteed you're going to get something good every single time you step through the door I've come here for lunch many times I've come here for breakfast it's a brunch place I would say Reuben sell it I'm more of a sweet girl there's seven or eight different sweet options alone I got a William Tell should we go from the Savory to the Sweet Savory to the Sweet here we go now go the apples apples homemade caramel sauce homemade whipped cream look at that that's like liquid apple pie my little guy Ryder Ryder this is for you buddy Southern Comfort what is this hot mess the Southern Comfort fresh grilled peaches a brown butter Graham crumble inside Crush graham crackers brown butter and a little bit of cinnamon we'll let them dry overnight and some candied peac can egg white water salt cinnamon bit of sugar stir this around a little bit you go the peacon halves then we're going to toast them let them cool chop them up we're going to assemble this bad boy peaches a little bit of the candy peans and some of those brown buttered GS and it's topped with a caramel bourbon dusting of powdered sugar bourbon caramel some fresh made whipped cream southern comfort table seven this is delicious the peaches are great the little crumble inside's fantastic it definitely has got the bourbon in it it does you're heavy-handed with it yeah you're not drinking it but you're giving it to everybody else what a giver what a giver what a giver the St Comfort the peaches in there they have these candied peans and it's just like the best explosion of flavor you have this graham cracker everything going on and it tastes a bit flambay I love it and I will be back tomorrow all right you take on each crepe like it's a five course meal dig it I didn't realize triple D had such a following but people I mean it's their mission to follow the stops after the show aired the line started getting pretty ridiculous the line does go out the door uh back then and still does now but now they got like a larger uh venue over here moved down about three doors tripled the size of the restaurant before you know it he's going to take over this entire parking lot bingo bango bongo\n"
