↠ Picon Punch:
Description:  The Picon Punch is a signature Basque-American cocktail, widely recognized as the unofficial (and in 2025, proposed official) state cocktail of Nevada. It is a potent, bittersweet, and herbaceous aperitif historically served in Basque boarding houses and restaurants across the Western U.S., particularly in Nevada, California, and Idaho.

↠ Basque Lamb Stew:
Description:  Basque Lamb Stew (often referred to as cordero al chilindrón or axoa in some contexts) is a traditional, rustic Spanish dish from the Basque Country characterized by a slow-cooked, rich, and deeply savory flavor profile. It is a hearty, "fork-tender" comfort food typically featuring lamb shoulder or shank, combined with a vibrant sauce of tomatoes, red peppers, and garlic.

↠ Chorizo Burger:
Description:  A Chorizo Burger is a savory, often, high-fat, high-flavor, menu item that blends ground pork or beef with spiced Mexican or Spanish chorizo, resulting in a juicy, slightly spicy, and deeply aromatic patty. Popularly served at summer BBQs and in specialty burger joints, this dish often features a crusty seared texture from high-heat grilling or pan-frying.

↠ Casino Shrimp Cocktail:
Description:  The iconic Golden Gate Casino shrimp cocktail, introduced in 1959, is a classic Las Vegas appetizer served in a 6-ounce tulip sundae glass, traditionally featuring small salad shrimp atop a bed of shredded cabbage. It is famously drenched in a tangy, spicy cocktail sauce (ketchup, horseradish, lemon, Tabasco, Worcestershire).

↠ Antelope Meatballs:
Description:  Antelope meatballs are a "hunt-to-table" signature dish characterized as a lean, savory, and versatile wild game comfort food, often featuring a blend of ground antelope (or mixed with pork/sausage for added fat) and flavorful seasonings. They are typically served in Italian-style marinara with cheese, in creamy stroganoff sauce, or with a sweet and savory glaze.