By Jen Smith / Photo by Louiie Victa
At the new La Casa De Juliette Mexican restaurant in the northwest valley, former steakhouse Chef Eduardo “Lalo” Saavedra ticks an essential box in his culinary career. Saavedra, whose resume includes Charlie Palmer Steak, is finally cooking Mexican food professionally in Las Vegas.
Saavedra hails from the small town of Cuernavaca, in the Mexican state of Morelos, where his mother has operated the same restaurant for over 60 years, which she took over from her mother. Following the years after his move to Las Vegas in 1999, Saavedra staged in several kitchens, helped Chef Palmer open restaurants nationwide and formed connections with other Vegas greats such as the likes of Andre Rochat, whom Saavedra refers to as “the godfather of Las Vegas.”
Now, Saavedra has teamed up with Honest Hospitality and the owners of the legendary Las Vegas bar the Sand Dollar Lounge, to open La Casa de Juliette as a culinary nod to owner Anthony Jamison’s Grandma Julie.
What food and cocktail pairing do you recommend at La Casa de Juliette?
The Brisa Marina, or “sea breeze” cocktail made of rum, passion fruit, pineapple and coconut pairs with the queso fundido. It’s not on the menu but order the queso with carnitas on top.
Do you have a signature dish you enjoy making?
I enjoy the heat. When we cook fajitas [and] queso fundido ... we cook those dishes in a skillet. The smell of the cheese, the smell of the fat, the smell of the chiles, when they hit the super-hot skillet makes it so special.
What is your favorite cocktail?
I’m very simple, I like our margarita. The margarita is just perfect ... it’s such a great cocktail. [Every cocktail at La Casa de Juliette] is amazing, but that margarita connects me with memories.
La Casa de Juliette, 7585 Norman Rockwell Lane, 702.665.4949, lacasadejuliette.com.