Why: Las Flamas recently opened in the space that previously housed the Taco House. The restaurant is family owned and operated and serves a wide selection of Mexican cuisine favorites. Las Flamas is family-friendly, casual and open seven days a week.
Atmosphere: The space has received a full deep cleaning and has fresh, new textiles, including carpeting and upholstered booths. Fresh paint brightens up the walls, and a large screen TV can be watched from all dining room seating. The bar and outdoor patio have been likewise spruced up to provide a clean, comfortable and relaxing dining experience.
What I tried: I had the chili colorado, and my dining companions tried the chicken enchiladas and the seafood chimichanga. Each of our dinner selections came with Spanish rice and refried beans. The rice and beans were not too dry and were comparable to what is served at other Mexican restaurants in Clark County. The beef cubes in the chili sauce were tender and flavorful with plenty of sauce to add with a bit of rice and beans in the tortillas, which accompanied the dish. Diners have the option of either corn or flour tortillas. I opted for flour, and they were fresh and pliable.
My dining companion who tried the chicken enchiladas found them agreeable with an adequate amount of shredded meat, cheese and tasty red enchilada sauce.
Dining out review: Las Flamas Restaurant and Cantina
Where: 10820 N.E. Coxley Drive, Vancouver.
Hours: 11 a.m. to 10 p.m. Sunday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday.
Contact: 360-984-5450 or lasflamas.com
Health score: Las Flamas has received a pre-opening inspection and is scheduled for a routine inspection in the near future. Zero is a perfect score, and Clark County Public Health closes restaurants with a score of 100 or higher. For information, call 360-397-8428.
The seafood chimichanga was traditionally prepared and stuffed with shrimp and crab. It was topped off with an avocado, a generously sized dollop of sour cream, and a thick tomato wedge.
For dessert, we each had one of the exclusive cupcakes, which are made in house and accompanied by a microshot of complimentary alcohol. I tried the seasonal pumpkin spice with cream cheese frosting and rum. My dining companions tried the chocolate Irish cream with Baileys, and the bourbon and bacon chocolate. The microshot is injected into the center via a little squeeze tube just before you eat it, which results in a moist pocket of alcohol-infused cake. We all agreed they were a unique and fun way to wrap up our dinner.
Menu highlights beyond what I tried: Appetizers include nachos, quesadillas, and potato skins topped with cheese and a special creamy house sauce with either bacon, beef or chicken. All combinations come with rice and refried beans. Black beans may be substituted upon request. Burgers, grilled cheese, ham and cheese and fries are also available. Among the specials is the Vallarta. This consists of bacon-wrapped shrimp with broiled top sirloin steak and the carne asada burrito. The pollo en crema made with boneless chicken saut?ed in a house-made white cheese sauce sounded delicious, as did the chili verde made with lean diced pork simmered in a house-made green chili sauce served with tortillas. Fajitas are available in chicken, shrimp, steak and chicken and steak combo.
Other observations: The wait staff is professional, friendly and highly competent. Food is expertly prepared, plated nicely and served on hot plates. The atmosphere and cleanliness have improved 110 percent over the last restaurant that was housed here. I will definitely go back.
Cost: Appetizers are $8.95 to $12.95. ? la carte burritos, enchilada, egg dishes, tostadas, tacos, etc. range from $1.75 to $10.95. Soup is $9.95 and $11.95. Combinations cost $9.95 and $11.95. Seafood specials are $16.95. Chicken and beef specials cost $16.95 and $21.95. Fajitas are $16.95. Other various specials range from $12.50 to $23.50. Nonalcoholic beverages are $2.50 and $4.25. Desserts are $3 to $4.95.
