Milpa Catering

Cilantro Lime Rice

Short Rib Barbacoa, Adobo Chicken

Cilantro, Cabbage, Radish, Pickled Onion, Lime, Handmade Corn Tortillas, Romaine & Jicama Salad – Romaine Lettuce, Jicama, Cucumber, Red Onion, Radish, Cranberry, Pepitas, Pomegranate, Queso Fresco, Jalapeno Vinaigrette, Tortilla Chips

Corn Esquites – Roasted Corn, Jalapenos, Cotija

Founded in early 2021 Milpa has come a long way since it took over the former Elia space at 4226 South Durango Drive, Chef DJ Flores’ embrace of traditional techniques with an eye towards health-conscious cooking earning a James Beard Award semi-finalist nod in 2024.

Open daily for Breakfast, Lunch and Dinner with an odd location in the lot of a Strip-mall, easily missed despite the fact that Chef Flores is cooking some of the best contemporary Mexican Cuisine in Sin City, guests will find the interior quaint while service is both efficient and charming.

Recently forming Nivel Hospitality Group with Aaron Cappello, their bar called Nocturno earning positive reviews in the Arts District, Milpa remains part Molino and part sit-down Café with stone-ground housemade Tortillas and slowly-braised Meats a point of pride.

Simple in signage, Milpa Mexican Cafe in yellow over the door, most Entrees hover in the $15-20 range with both Barbacoa and Beef Birria with Consomme showing the sort of depth one might expect of a Vegas native with skills developed under thinkfoodgroup and Too Hot Tamales before staging at Quintonil in Mexico City.

Achieving the rare trifecta of healthy, affordable and delicious, all while utilizing time honored techniques plus many local Ingredients, handmade Tortillas are medium-thick, soft and with the perfect amount of flex while Corn Esquites paired to Chips channel Elotes minus all the Mayonnaise.

www.milpalv.com