Upload Photo

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.

The best of Newsday every day in your inbox. Get the Newsday Now newsletter!


Newsday.com now uses Facebook for our comment boards. Please read our guidelines and connect your Facebook account to comment.