Lakeside Inn and Casino 168 • Highway 50, Stateline, NV 89449 • Toll-free: 800-624-7980, Local: 775-588-7777

Chef's Recipes

Aztec Soup

Yield: 12 cups soup


  • Olive oil, 2 TBP
  • Diced onion,1 cup
  • Minced garlic, 2 TBP
  • Fresh chicken broth (or substitute with canned if you prefer), 8 cups
  • Roasted Poblano peppers, peeled, seeded and diced ¼ inch,  2 each
  • Chipotle pepper in adobo, canned, 1 each
  • Nopal paddle (cactus leaf) blanched* diced into ¼ inch cubes, 1 each
  • Medium size carrot, peeled and sliced into 1/8 inch slices, 2 each
  • Corn kernels, fresh, 2 cups
  • Epazote leaves** , 4 each
  • Salt and black pepper as needed


  • Shredded chicken meat (from chicken stock above or any leftover chicken dinner)
  • Oaxaca cheese, shredded (substitute with Monterey Jack cheese if you prefer)
  • Cilantro leaves, fresh, roughly chopped
  • Fried tortilla strips


  1. Sweat the onion in the olive oil, add garlic and sauté until aroma is released.

  2. Add chicken stock and bring stock to boiling point.

  3. Add remaining ingredients and simmer for 45 minutes until flavor has fully developed. Adjust seasoning with salt and black pepper.

  4. Garnish each individual cup individually, pour hot soup over it and serve

*Blanching (also spelled blenching) is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold.

** Epazote, Wormseed, Jesuit's Tea, Mexican Tea, or Herba Sancti Mariæ (Dysphania ambrosioides, formerly Chenopodium ambrosioides) is an annual or short perennial herb used as a leaf vegetable, and favored by the Mexican cuisine for its pungency. The plant is native to Central and South America, Mexico and warm climate states in the US. Epazote is widely available in Latin American food stores. Favor fresh epazote over dried epazote. If only dried epazote is available, use only 1/2 the amount listed and adjust according to your taste]  


Purée Of Butternut Squash Soup

Yield: 1 gallon approximately


White Wine Ginger Infusion:

  • Ginger root, washed, peeled and chopped 5 oz
    White wine, 12 oz
  • Vegetable oil, 1/2 oz
  • Onion, ¼ inch dice, 1 ea med. size
  • Celery, ¼ inch dice, 1 cup
    Garlic, minced, 2 TBS
  • Chicken stock, 3 quarts
  • Butternut squash, washed, peeled, seeded and cubed, 3 lbs
  • Heavy whipping cream 8 oz
  • Salt Taste White pepper to taste


  • Sliced roasted almonds Optional
  • Fresh chopped parsley Optional


  1. White wine-ginger infusion: Place ginger and white wine in a pot and bring to boil. Remove from the heat and allow to cool. When cold, strain, discard ginger and reserve the white wine.

  2. Heat the oil. Sweat the onion and celery until limp. Add garlic and sauté until it releases its aroma. (Do not brown the garlic!)

  3. Add chicken stock, white wine-ginger infusion and butternut squash. Allow soup to boil and turn the temperature down to simmer. Cook for about 1 hour or until the butternut squash is tender.

  4. Purée and strain.

  5. Return soup to the pot. Turn heat back on to just below simmer. Add heavy whipping cream. Reduce to desired flavor and consistency. Adjust seasoning with salt and white pepper to taste. Serve immediately. Garnish with roasted almonds and chopped fresh parsley if desired.


Carne Asada

Yield: ten 8 oz servings


Beef chuck, sirloin, skirt steak or preferred cut. Excess fat trimmed and sliced into 1/8 inch steaks, 5 lbs


  • Yellow onion, peeled and sliced in rough ¼ inch slices, 1 each
  • Fresh parsley, washed and roughly chopped, ½ bun
  • Garlic cloves medium size, mashed or minced, 7 each
  • Freshly ground black pepper, 2 TBP
  • Salt, 1 ½ TBP
  • Olive Oil, ½ cup
  • Beer, strong body and flavor such as Negra Modelo, 1 cup
  • Limes, 3 each


  1. Place meat in a zip-lock plastic bag and add marinade. Allow meat to macerate overnight.
  2. Cook meat in a open fire (broiler or BBQ) to desired temperature.
  3. Serve with a salsa of your choice and warm corn tortillas.


Charred Fruit, Corn and Tequila Salsa

Yield: 10 6 oz portions approximately


  • Watermelon, seedless, rind less, cut into ½ in. thick slices, 1 lb
  • Pineapple, ripe peeled and sliced into ½ in. slices, 1 lb
  • Peaches, ripe, pit removed and cut in halves, 3 each
  • Good quality Tequila, ¾ cup
  • Chipotle peppers, canned, chopped, 1 TBP
  • Extra virgin olive oil, ¼ cup
  • Freshly squeezed lemon juice, 3 TBP
  • Kosher salt, taste
  • Black pepper, freshly ground, taste
  • Fresh Poblano peppers, washed, fire roasted, peeled, seeded and diced into 1/8 in. squares, 4 each
  • Cilantro fresh, finely chopped, ½ bunch
  • Corn ears, grilled in the husk, kernels removed, 2 each


  1. Heat broiler or BBQ. Broil watermelon, pineapple and peaches until lightly charred. Place inside the fridge to cool off completely. When cold, cut 1/4 inch cubes. Add Tequila and place back inside the fridge to allow flavors to marry for 30 minutes. Make sure to toss a few times in order to distribute all juices evenly.

  2. Take diced Poblano peppers, corn kernels and cilantro and mix with a spoon. Save for last step.

  3. Mix chipotle peppers, olive oil, lemon juice, salt and black pepper in a bowl and blend in order to make a chipotle vinaigrette.

  4. Take charred fruit mixture from the fridge and add the chipotle vinaigrette. Mix thoroughly and set aside.

  5. Just before serving, mix the Poblano pepper, corn and cilantro mixture to the charred fruit and serve.



Yield: 10- ½ cup portions approximately


  • Onion, finely chopped, 1 cup
  • Tomato, ripe, cored and very finely chopped, 1 cup
  • Jalapeño peppers, stemmed, seeded and very finely chopped, 3 each
  • Cilantro, fresh, chopped, 4 TBP
  • Avocados, ripe, pit and skin removed, 4 each
  • Salt 1/2 tsp
  • Lime juice from fresh lime, 2 each

GARNISH (optional)

  • Onion, to taste
  • Cilantro, to taste
  • Radish slices, to taste
  • Queso fresco (cheese), to taste
  • Radish roses


  1. With a spoon, roughly mash the avocado.
  2. Mix in the other ingredients making a course, thick paste.
  3. Add salt and lime juice.
  4. Set aside for a few minutes to allow the flavors to blend.
  5. Garnish if desired.


New England Style Clam Chowder

Yield: 1 gallon approximately


  • Cherrystone clams (or 1 ½ times Quahog clams), 25 each
  • Water 1 quart
  • Bacon, chopped into rough ½ inch squares, 8 slices
  • Leeks, diced ¼ inch, medium size, white and light green part only, 3 each
  • Onions, finely diced, 1 ½ cups
  • Celery, diced ¼ inch, 1 ½ cups
  • Garlic, minced, 2 ½ TBP
  • Flour, ¾ cup
  • Clam broth from above, all
  • Clam base, 2 TBP
  • Thyme, dried, 2 tsp
  • Bay leaves, 5 each
  • Potatoes, peeled and cut into ½ inch cubes, 5 cups
  • Heavy cream, scalded, 1 cup
  • Milk, scalded, 1 cup
  • Clams, chopped from above, all
  • Freshly ground black pepper, taste
  • Salt, taste
  • Tabasco sauce, taste
  • Garlic bread, optional


  1. Bring water to boil in a large soup pot and add the clams. Cook until they open. Strain the broth through a fine china cap or cheesecloth and reserve. Pick, chop and save the clams for step number 5.

  2. Render the bacon in the soup pot. Add leeks, onion and celery and sweat until onion becomes limp and translucent. Add garlic and sauté briefly just until the garlic releases its aroma. Set soup pot aside and turn the temperature down. Add the flour to the soup pot. Return soup pot to heat source and cook at low temperature stirring thoroughly for about 1 minute in order to make a blonde roux.

  3. Add reserved broth and incorporate completely, working out any lumps with a whisk. Add clam base, thyme and bay leaves. Cover and simmer for 30 minutes making sure to stir frequently not allowing soup to stick to the bottom of the pan. Skim the surface as needed.

  4. Add the potatoes to the soup and simmer until potatoes become fork-tender.

  5. Add the cream, milk and reserved chopped clams. Adjust the seasoning with salt, black pepper and Tabasco sauce to your liking. Serve immediately with garlic bread.


Pork Carnitas

Yield: ten 8 oz servings approximately


  • Well-marbled pork meat such as legs, ribs, country ribs, etc., 8 lbs
    (Cut into big chunks about 1 ½ lbs each)
  • Lard, enough to cover the meat, 6 lbs
  • Lime zest removed from fresh lime, 2 each
  • Lime juice from fresh limes, 2 each
  • Orange juice from fresh oranges, 2 each
  • Grapefruit juice from fresh grapefruit, 1 each
  • Cola soda, such as Coke or Pepsi, 1 can
  • Garlic, minced, ½ cup
  • Oregano, dried, 2 TBP
  • Salt, Kosher, ¼ cup
  • Salt, kosher, taste


  1. Trim off most of the fat from the pork but leave a thin layer.
  1. Melt the lard in a large heavy saucepan over medium-low heat. When the lard has melted but still not very hot, add the pork, lime zest, lime, orange and grapefruit juices, cola soda, garlic, oregano and salt.
  1. Cook at gentle simmer, turning the pork occasionally for about 1½ hours or until the meat is tender, internal temperature above 180 degrees.
  1. Raise temperature and cook for another 15-20 minutes until the meat acquires a nice, even light brown surface. Remove and place over paper towels to drain. Sprinkle some kosher salt lightly.
  1. Shred, or pull meat apart into pieces.
  1. Serve hot with guacamole, pico de gallo and corn tortillas.
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