Page 55

HOT PLATE

Eat this now! Bangers and mash pasty at Cornish Pasty Co.

953 E. Sahara Ave., 702-862-4538, cornishpastyco.com Nearly every culture has a version of the savory stuffed pastry: Italy’s calzone, India’s samosa, Russia’s pirozhki and, of course, America’s Hot Pocket. In England’s county of Cornwall, it’s called the pasty (pass-tee). Originally favored by the region's tin miners, the pasty lives on because it’s so versatile. The Cornish Pasty Co. flaunts that versatility with a menu that spans countries and cuisines: Pasty options include lamb & mint, The Mexican, chicken Alfredo, The Italian, cheesesteak. I recommend their traditional British dish of bangers and mash wrapped in a buttery, flaky dough. The filling is made with house-made sage pork sausage and garlic mashed potatoes, with a side of rich red wine gravy. Complete the meal with British “bachelor chow” of mushy peas or curried potatoes and wash it all down with a creamy ale. Hope you don’t have any plans after that, because you’ll be too happily stuffed to do much else. — Chris Bitonti

B a n g e r s a n d m a s h p a s t y : C h r i s t o p h e r Sm i t h

Pernil arepa

SOUTHERN NEVADA’S MEDICAL SCHOOL

Educating healthcare professionals to serve our community

For more information about Touro University Nevada or if you are interested in a campus tour, please call 702.777.3100 or visit tun.touro.edu 874 American Pacific Drive, Henderson NV 89014

Touro University Nevada is accredited by the Western Association of Schools and Colleges and licensed in Nevada by the Commission on Post-Secondary Education. Touro University Nevada is an Equal Opportunity Employer. Touro University Nevada does not discriminate on the basis of race, color, national origin, sex, disability, or age in its programs and activities.

YOU REALLY LOVE OUR MAGAZINE. NOW YOU CAN LOVE IT VIRTUALLY, TOO. MAY 2014

at Rika Arepa Express

702-762-6360, rikaarepaexpress.com No matter how many times I try to master the deceptively simple art of making arepas, the finished product never lives up to my mother’s version. The Venezuelan corn cakes, made with water and corn flour, make for simple comfort fare when unadorned, but they’re also a brilliant (and gluten-free) vehicle when stuffed with meat and cheese. You can try it in six forms at this roving food truck, but my favorite is the Pernil. Crispy on the outside and fluffy inside, the arepa acts as a sponge for tender pulled pork, black beans, cheese and guacamole. It’s not the same as mom’s, but a more than serviceable substitute. Just don’t fall into the trap of eating it like a sandwich — the filling is so generous you’ll need a fork. — Debbie Lee

Alan O’ Mahoney from Rí Rá Irish Pub

A lettered life

CAROL HARTER ON THE FUTURE OF BMI

Notes on glamp

POSH SITES FOR STAYING & PLAYING To celebrate, UNWIND,

be seen, watch the game,

catch a band, ENJOY THE AMBIANCE and connect

Good in tensions

UNLV BASEBALL’S MAD, MAD COACH Life after hot wings

BAR FOOD WITH FLAIR

Visit us at desertcompanion.com and check out our website. Between editions of our Maggie Award-winning magazine, you’ll get web-exclusive stories, breaking cultural news and fresh perspectives from our writers.

M AY 2 0 1 4

DesertCompanion.com

53

Desert Companion - May 2014  

Your guide to living in southern Nevada