Milpa
Mexican restaurant · Spanish Trails
4226 S Durango Dr Ste 101, Las Vegas, NV 89147
Highlights
Authentic Mexican dishes, fresh tortillas, unique flavors, and coffee.
Authentic Mexican dishes, fresh tortillas, unique flavors, and coffee.
"James Beard Award nominee and chef DJ Flores, a Las Vegas native who has worked on the Strip alongside the likes of José Andrés and Lorena Garcia, makes all his tortillas in-house — and sells them to many other restaurants, too. The menu has grain bowls with roasted corn, beans, quinoa, and other fresh vegetables. Or try a black bean tetela, green chorizo and lentils, or an avocado tostada from the brunch menu. Every taco is made better for the masa Flores uses in his tortillas. Stock up." - Janna Karel
"Chef DJ Flores’s Mexican food doesn’t start with his tinga-marinated cauliflower or earthy, braised barbacoa — it starts with his method to using masa itself. Flores approaches tortilla-making with equal parts art and science, sourcing red, yellow, and blue dried corn from small farmers in Mexico, then boiling, milling, forming, pressing, and cooking the tortillas in the restaurant’s kitchen. From there, warm, delicately flavored tortillas find their way into chicken adobo tacos, form into triangle-shaped tetelas filled with spiced squash and mushrooms, or are fried until crisp for chilaquiles. The efforts have paid off: Flores’s cooking at Milpa earned him a 2025 Best Chef: Southwest semifinalist nod from the James Beard Foundation. Tacos, blue corn pancakes, and garlicky cilantro lime shrimp bowls are also served in his casual restaurant, just right for dining in with a michelada — or ordering to go. Best for: Casual neighborhood brunch with dishes you will want to share." - Janna Karel
"A modern Mexican restaurant known for in-house ground masa and soft blue tortillas, used in dishes like carne asada tacos. The restaurant contributes to the local scene by supplying tortillas to other establishments." - Janna Karel
"A Las Vegas restaurant with DJ Flores as a James Beard Foundation Awards semifinalist in 2025." - Rebecca Roland
"Chef DJ Flores’s Mexican food doesn’t start with his tinga-marinated cauliflower or earthy, braised barbacoa — it begins with his approach to masa itself. Flores regards his tortilla-making with equal parts art and science — sourcing red, yellow, and blue dried corn from small farmers in Mexico, then boiling, milling, forming, pressing, and cooking the tortillas right in the restaurant’s kitchen, where the warm and delicately flavored tortillas find their way into chicken adobo tacos, triangle-shaped tetelas filled with spiced squash and mushrooms, and fried until crisp for chilaquiles. It’s all served in his casual restaurant, just right for dining in with a michelada or paloma — or ordering to go." - Janna Karel
