And two more from the Tecopa sky 🌤️

One lone cloud drifting over golden hills, and the sun slipping behind the clouds at Death Valley Hot Springs. The desert saves its best light for the patient.

📸 Photo by Scott Harris
📍 Death Valley Hot Springs, Tecopa, California

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Desert drama, Tecopa style 🌅🌈

Our stay at Death Valley Hot Springs came with front-row seats to the sky`s best show — a sunset that set the whole horizon on fire, pink skies over the palms, and a rainbow stretched clear across the valley after the rain.

This corner of the Mojave never does anything halfway.

📸 Photo by Scott Harris
📍 Death Valley Hot Springs, Tecopa, California

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Last-minute decisions make the best evenings 🥑✨

A meeting wrapped up and we made a spontaneous call — al fresco happy hour at Lindo Michoacan! Tableside guacamole made fresh right in front of us, warm chips, quesadillas with roasted chiles... and so much more.

Mexican gourmet in Las Vegas since 1990 — this is how happy hour is done 🌮

📸 Photo by Scott Harris
📍 Lindo Michoacan, 10082 W Flamingo Rd, Las Vegas

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Harvest days in Paso Robles 🍇🍷

We spent a golden afternoon at J Dusi Wines — a family tradition with a new perspective. The Zinfandel was coming in by the bin, and that patio under the olive trees is made for lingering.

Our pours: the 2025 Frizzante (100% Pinot Grigio — with that showstopper leopard label), the 2025 Rosé, the 2024 Zinfandel from the Dante Dusi Vineyard, and the 2023 Gazzaroli Zin. Classic Paso, through and through.

📸 Photo by Scott Harris

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Backyard catch-up, Traeger edition. 🔥🥩

Showing off our Traeger grill with a wonderful Denver steak from Featherblade Craft Butchery here in Las Vegas — look at that marbling before it even hit the heat. The Denver is the butcher`s-cut sleeper: rich, beefy, and tender when it`s sourced and cut right — and Featherblade, the city`s only whole-animal butchery, does it right.

Grill marks on, rested, sliced — rosy edge to edge. This is why a great butcher matters.

📸 Photo by Scott Harris
— Cuisineist Travels

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From deep underground to a cold pint above it. ⛏️🍺

After exploring the old workings at Tecopa Mines, there was only one way to finish the job — a pint and the Hot Reuben at Death Valley Brewing Co. in Tecopa.

That Reuben is stacked: corned beef piled high, sauerkraut and melted cheese, grilled on rye with a pickle riding shotgun. And the pint? Their Amargosa Sunset Red Ale (5.1%), named for the desert range right outside the door. The tap wall is a show all its own — Badwater Beyond, Stinging Coyote, Hell or Rye Water — skull mugs overhead, a skeleton holding court inside, and the motto on the can says it all: "When you`re dyin` for a cold one."

Save this stop for your next Death Valley run. — Cuisineist Travels

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