La Casa Latina
With details large and small, La Casa Latina declares its swagger. The tip-offs come early on: comfortable, refined surroundings. Crusty, hard-to-resist sourdough rolls. Potent, pretty sangria dotted with fat frozen blueberries. Food served off rolling carts. The kitchen is led by executive chef-owner Roberto Herrera who is also head chef at Bryant & Cooper Steak House in Roslyn, dividing his time between both spots. His kitchen's chops show in the presentation of fish tacos: three house-made soft corn tortillas enfolding neatly fried tilapia topped with chipotle salsa, garnished with micro greens, lined up in a clever metal holder. Herrera knows the rustic corn, cheese and bean pupusas (stuffed corncakes) of his native El Salvador need nothing fancier than the traditional accompaniments of slaw and salsa.
Chef Wilfredo Cardozo prepares a platter of shrimp and clams at La Casa Latina in Westbury. (Nov. 4, 2011)
Maritza Maldonado serves a parilla argentina to Frances Posillico and her son, Rocco of Westbury, at La Casa Latina in Westbury. (Nov. 4, 2011)
A waitress serves a table in the dining room of La Casa Latina in Westbury. (Nov. 4, 2011)
Parilla argentina is served at La Casa Latina in Westbury. (Nov. 4, 2011)
La Casa Latina serves the rustic corn, cheese and bean pupusas (stuffed corncakes) of chef-owner Roberto Herrera's native El Salvador.
Fish tacos are served at La Casa Latina in Westbury.