First Look: Las Palmas in Maplewood
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Line cook Mauri Rivera in the kitchen at Las Palmas in Maplewood.
The stuffed shrimp is six-crab meat, stuffed shrimp, breaded and pan-fried, served over cilantro rice with creamy diablo sauce. It is served with lemon and pico de gallo.
Owner Edwin Steve Suarez coming out if the kitchen at Las Palmas.
The Carne en Su Jugo is a T-bone steak smothered in sautéed onions and chorizo. It is served with cilantro rice, frijoles de la olla (natural beans), guacamole, sour cream and pico de gallo.
Las Palmas’ young owner, Edwin Steve Suarez, who usually just goes by “Steve” shares responsibilities with his mother, Veronica Morales. The pair still operates the successful Las Palmas in Woodson Terrace. The family sold the Las Palmas in Overland to another family years ago.
Margaritas! Clockwise from upper-left corner: Las Palmas Margarita (Hornitos, Orange Curacao), Frozen Strawberry Margarita and the Blue Sky Margarita (Sauza Gold, Blue Curacao).
Really, would the décor be complete without the Virgin de Guadalupe?
Next is the Filete de Pescado a la Diabla. It is a filet of red snapper sautéed and topped with a spicy cream sauce. It too is served with cilantro rice, veggies, guacamole, sour cream and pico de gallo.
Executive Chef Alberto George in the kitchen at Las Palmas in Maplewood.