Milpa - Review - Spring Valley - Las Vegas - The Infatuation
"Far too many Mexican restaurants in Las Vegas don’t make their own tortillas. But Milpa does. They import dried corn from Oaxaca, Mexico, hand grind roughly 150 pounds of it daily, and then overstuff these scratch-made tortillas with barbacoa, beer-battered mahi mahi, or carne asada with guacamole and red onions. For the best tortilla experience, order a tetela—a folded triangle of blue corn filled with a creamy squash puree, or an overstuffed birria taco. We can’t in good faith recommend not getting a tortilla, but they also have a solid chickpea and quinoa harvest bowl. And if you're in the market for something kind of healthy, the vegetarian tacos, like the Vegas-grown oyster mushroom with salsa verde, are also excellent. Milpa is small, with more live plants than seats, so takeout is a common move here, but these tortillas taste best straight out of the kitchen." - Ryan Slattery
