Chef Aaron Sanchez puts his stamp on House of Blues

Chef Aaron Sanchez may be known for his Latin flavors, but on the House of Blues menu he takes inspiration from all over the map.

If you recognize chef Aarón Sanchez, it’s likely because you’ve seen him judge Chopped on the Food Network or battle to the rare tie against chef Morimoto on Iron Chef America. Now, it’s time to taste his food.

Restaurant Guide

Crossroads at House of Blues
Sunday-Thursday, 8 a.m.-11 p.m.; Friday-Saturday, 8 a.m.-midnight.
632-7607, houseofblues.com/lasvegas.

The New York-based chef recently partnered with House of Blues to give its Crossroads restaurants an infusion of energy and flavor. Classics like the jambalaya remain, but the rest of the menu now bears Sanchez’s stamp. He cites dishes like shrimp and grits in a garlic chipotle sauce and meatball sliders among his favorites.

Pay special attention to the Latin flavors on the list. Sanchez, after all, is the son of well-known Mexican chef Zarela Martinez and took up the family business at age 11. To this day, he’s never worked outside the kitchen, and the cuisines of Central and South America have emerged as his calling card, with Sanchez combating the “Mexican is Mexican” stereotype. “Latin food suffers like Chinese,” he says. “You can do marginal Chinese and be successful. You can do crappy Mexican and be packed.” But, hey, that just wouldn’t be his style.


Previous Discussion:

  • La Monja will be a Mexican-style raw bar, while Hatsumi will offer a more elegant experience, focused on traditional robata and irori grilling.

  • Head to the bar for executive chef Mark Andelbradt’s counter-only menu and prepare for a range of explosive flavors.

  • You come from the music, but you leave talking just as much about the food.

  • Get More Dining Stories
Top of Story