“Will someone please pass the al pastor turkey confit tacos?”
Huh.
There’s a question you don’t hear every Thanksgiving…
But it’s one you’re likely to answer more than once this year at Libre Mexican Cantina, where Chef Brian Massie has boldly opted to buck a 393-year trend by taking the traditional components of Thanksgiving dinner and laying them to rest on a few flour tortillas. (You can see them modeling right here.)
Let’s be real. You didn’t come to Vegas for a good ol’ fashioned turkey-and-gravy dinner, or to tiptoe around the politics-du-jour with your Great Uncle Whoever. No, you came here for tacos. A billion other things, too. But mostly tacos.
And you can bet Chef Massie won’t disappoint. His turkey marinates in pineapples, garlic and chilies, before it’s smoked for two hours and grilled to rich, juicy perfection. Then, it’s placed ever-so-gingerly on a bed of warm tortillas and topped with cranberry relish and a tomatillo gravy.
Now, you should feel encouraged to savor this trio of Thanksgiving tacos as much as humanly possible. All we ask is that you please not ignore the generous side of chorizo-cornbread stuffing.
Chorizo-cornbread stuffing is inordinately sensitive.
