Monday night at around 5 p.m., Las Brasas Mexican Restaurante wasn’t very busy. The restaurant was very colorful with lots of orange and green. It smelled like a mixture of spices with savory taco seasoning, sautéed peppers, and the toasty smell of tortilla shells. We were seated in the corner booth in which had windows on two sides. He hands the menus to every person seated at the table. He walked away to give us a second to look over the menu and later comes back out carrying a basket of homemade corn tortilla chips.
Using the pictures on the menu the Malcajete (Mall-ka-he-tae) sounded good. The waiter came back to take my order and I was informed that the hot sauce was hotter than most.
About 5:20 p.m. more and more people came in and the side I was on was almost completely full.
The food came out on a wooden oval-shaped plate under a tall standing cast iron bowl with a pig face on the front of the bowl. The bowl had steak, chicken, and shrimp. There was a side plate of guacamole, sour cream, pico de gallo, beans and rice, with another side bowl of the extra hot sauce and it smelled like Tajin seasoning and other spices. When the hot sauce was indeed really hot and the steak tasted good with sour cream and pico de gallo.
The waiter came back and asked if we were interested in trying the churro cheesecake. As the receipt was getting signed, the waiter brought out the cheesecake and it looked like deep fried cheesecake. After taking a bite and tasting the cheesecake cream and whipped cream together, it tasted sweet and had the perfect richness. The cheesecake was warm and was like a thin churro around cheesecake filling with ice cream in between the two halves and whipped cream all around it.