restaurants throughout the country. Scott began his long relationship with Chefs
Mary Sue Milliken and Susan Feniger of the renowned Border Grill while still at
After graduating , he worked at the Boulevard in San Francisco and Lutece and Gotham Bar and Grill in New York. Mary Sue and Susan asked Scott to become Chef of Border Grill and help with expansion. He went back to California for two years and then moved on to Southwestern Restaurant Arizona 206 in New York were he created his well known upscale Mexican dishes . Chef Scott also returned to his alma mater of CIA for a teaching position as well.
Dos Caminos is Scott’s current home and he has taken over as Corporate Executive
Chef. The New York Dos Caminos has been doing themed cooking demonstrations for many occasions throughout the year. Scott decided to come to Dos Caminos located in the beautiful Palazzo Resort in Las Vegas to share his award winning skills
along side Executive Chef Roberto Hernandez.
The Cuisineist met up with both Chefs and enjoyed a two day education on upscale
Mexican dishes and participated in making fresh Guacamole.
The first word that comes to mind with Dos Caminos Las Vegas is “BIG “. Dos Caminos Las Vegas offers authentic, inventive Mexican dishes along with a bar that is large and and has a “scene” of its own. Using the foundation of classic Mexican staples of guacamole, empanadas and tacos, the menu also includes signature items created exclusively for Las Vegas by Chef Scott Linquist, who has overseen the brand expansion and openings of all Dos Caminos locations as well as co-authored the Dos Caminos cookbook, Mod Mex.
The Menu tantalized us with dishes including Roasted Chicken Enchiladas with Mole Poblano and Salsa Verde, Lamb Shank Barbacoa, Grilled Marinated Skirt Steak with Frijoles Borrachos and Roasted Tomato Salsita as well as Chilean Sea Bass Veracruzano. It also features such brunch offerings as Dos Caminos Rancheros, Chilequiles Con Huevos (Baked Tortilla Casserole with Sunny-Side-Up Eggs), Pan Torrejas (Mexican-Style French Toast with Toasted Pecan Maple Syrup and Fresh Berries) and Mexican Benedict, available daily. A “MUST ” is the made-to-order guacamole heralded by Food & Wine magazine as “New York City’s Best.”
The cooking class opened our eyes to what upscale Mexican cuisine really is. The
interactive lesson on making fresh Guacamole was a true experience. We really can’t recommend cooking classes, like the ones you can see here, highly enough. They open your eyes to a new way of cooking and teach you things you’d otherwise never learn. We will definitely be making fresh Guacamole from now on with what we learnt!
Each guest attending the class were given the classic ingredients of cilantro leafs ,
yellow onions , Jalapeño and Serrano chiles , Avocado ( of course ) plum
tomatoes and lime. Then it was time to go to work. With the coaching of both
Chefs , guests learned how to “properly ” score an avocado and remove the seed.
Then after mashing and mixing in a specific order , the Guacamole was finished
to each individual taste.
The absolute best way to learn something is by doing it with the ever watch full eye
of a true professional and cooking is no exception.
Along with the exceptional guacamole, we sipped on El Caminos Classic Margarita and the Pomegranate Sangria. Up next, we were instructed on creating roasted
plantain empanadas filled with black beans and cotija cheese topped with
chipotle aioli. Each of these bocaditos or little starters was savory and
We then watched As chef prepared the main course or platos principales,
Arrachera-Grilled Marinated Skirt Steak with Frijoles Borrachos. The secret to
the flavorful steak was the aromatic marinade of lightly toasted cumin seeds
combined with olive oil, lime juice, jalapeno chiles, garlic, salt, and black
pepper pureed until smooth and them rubbed into the meat. The meat is then
rolled into light logs, put into resealable plastic bags and then refrigerated
Pastry Chef, Hugo Reyes, flew in from New York for this cooking occasion and we
were very glad he did. His postres Y Dulces or sweets and pastries are his passion.
We were shown how to make his Crepas de Cajeta. The Crepas
or crepe is filled with the cajeta that is made from goats milk, sugar and vanilla extract that is heated and reduced into a condensed milk consistency. This creamy sweet mixture is spooned over the crepas that are filled with bananas warmed with a
brown sugar and vanilla mixture and then served with a scoop of house made
vanilla ice cream. (Fresh ice cream is made daily at the restaurant). Candied Pistachos are spoon over the top, for a delicately sweet and satisfying dessert.
The architecture , with its marble floors, lighting , statues and booths rivaled any Michelin restaurant we have dined in. At times, it reminded us of a South Beach restaurant with a hip , easy going vibe.
The classic dishes started to arrive with the award winning Fresh made Guacamole
& Tortilla chips served family style. For many , this was a meal in its own
right but we were just getting started.
Crispy Yucca Fries, Hot Papaya Salsa , Herb Salad,
Pasilla Oaxaca Vinaigrette
POLLO AL PLANCHA CON POZOLE
Crispy Skin Spiced Rubbed Half Free Range Chicken , Fall Vegitables , Hominy , Roasted Tomatillo -Hojo Santa broth , Herbed Mojo
GRILLED MARINATED SKIRT STEAK SALAD
Baby Arugula , Spinach , Grilled Portobello Mushrooms, Butternut Squash , Roasted Jalapeno-Blue Cheese Dressing
WHITE AND DARK CHOCOLATE
We have stopped in at Dos Caminos on many occasions and took full advantage of the large and spacious bar with one of the best Tequila lists we have seen in Las Vegas. To have the opportunity to enjoy a fabulous meal and learn how make many of these signature dishes from such renowned Chefs was an honor and an experience . We look forward taking advantage of upcoming cooking classes at Dos Caminos at the Palazzo Resort in Las Vegas. Stay tuned for upcoming dates !