Las Velas Introduces New Menu With Fresh Takes on Their Classic Mexican Specialties

By Olivia Miller

Those familiar with the Downtown Pittsburgh restaurant scene know that Las Velas is legit. What better way to end the workday than with a margarita in one hand, a taco in the other while enjoying the company of those you care about alongside eagle eye views of Market Square? Enough said. But, after 14 years of business, Las Velas is tweaking its menu in a way that is sure to please Pittsburghers’ palates. 

The establishment was opened by Mexico native David Montanez in 2009. His initial journey of getting Las Velas up and running was arduous and started with being shown the former Market Street Ale House space. He vividly remembers first ascending the stairs to the restaurant and having his shoes stick to the carpet. After first thinking “‘What is the realtor bringing me in to?’” Montanez fell in love with the space's bones, namely its glass roof and big windows overlooking Market Square. 

After signing the lease, he was tasked with the responsibility of cleaning and updating the space. He says “everything that needed to be done I did with my brother and the help of my cooks.” This included moving the bar to the far side of the restaurant, rebuilding said bar, and laying stonework. 

In November 2010, the renovation and reopening of Market Square brought Las Velas to new heights. After previously only getting lunch traffic because of the construction, Montanez says “we were getting so much business- it was great.” 

However, not long after, the restaurant faced a setback after there was an electrical fire in the office. Montanez and his crew were faced with renovating the space once again after just working on it the year before. Though it was “tough to rebuild”, Las Velas reopened eight months later and, since then, business has gotten “better and better and better every year.” 

Despite what many people think, the restaurant’s moniker does not translate to “the candles.” Instead, Montanez found inspiration from his time in Mexico's Riviera Maya. The draping light fixtures and slightly tilted ceilings in the space reminded him of working in Cancun alongside sailboats and a hotel aptly called Las Velas. Hence, the establishment was named Las Velas “meaning the sails of a boat.” 

The restaurant offers a full menu of Mexican specialties that Montanez assures are authentic. He says, “I would not cook something here that wasn’t Mexican or that I did not try in Mexico.” For this reason, he jokes “[I have] never made a chimichanga and I hope no one in my crew has.” 

He proudly says that the restaurant’s queso is made with jalapenos and white cheese, making it much different (and much tastier) than the Velveeta dip many may be used to. Montanez also touts that their salsa is thick and does not fall when scooped up by one of their homemade chips and is further set apart by its smoky tones. 

Many of the dishes Las Velas offers have a historical background for which Montanez is very knowledgeable. He is happy to not only nourish customers by providing them food but also by providing them with backstories to some of their favorite Mexican dishes. 

For instance, when Las Velas first opened, Pittsburghers were shocked to find caesar salad on the menu. Montanez says many asked him why an Italian dish was on the menu at a Mexican restaurant. However, he says, “caesar salad is Mexican” and has roots in Baja California. 

The same thing can be said for nachos, which were invented in Mexico by a restaurant owner named Nacho. Montanez explains that, when the army came to Nacho’s establishment, he was closed and did not have many ingredients to offer them. He would fry up tortilla chips and top them with cheese, beans and jalapenos. Thus, when Las Velas opened, he offered both Tex Mex style nachos and authentic Mexican nachos called “Nacho’s nachos”. 

Las Velas’ velada dish gets its origins from a custom of construction workers in Northern Mexico. At the end of the week, they would go around to local stores and buy leftover chicken, steak, fish, chorizo and vegetables then cook it all together in a big, round open oven. After the flavorful mixture was done cooking, the workers would eat it right out of the oven with tortillas. The restaurant’s take on this dish offers all of the same ingredients served in a fresh pineapple. 

It is important for Montanez to share this cuisine with Pittsburghers simply because he says “I love Pittsburgh.” A huge Steelers fan since childhood, he was disappointed with the lack of authentic Mexican food in the city. After being in the area for 9 years, he said “I tried different restaurants and they were all Tex Mex” so he took the duty upon himself to offer authentic food. 

But after 14 years of business, he is worried that “maybe people are thinking ‘still the same food?’ and ‘still the same drinks?’” so Las Velas’ menu is getting revamped. Guests can look forward to “a change of flavors” and more options for steaks and enchilada and taco combinations. The new menu is set to coincide with Mexican Independence Day and launch on September 15th. 

Montanez’s vision for Las Velas’ future is “to be open for 100 years.” He hopes to erect a sign in front of the establishment that says “established since 2009” and hopes that, in the future, people will be shocked by its longevity.