About this Business
From Our Editors
Taught to cook by his mother, Raymunda (who can often be found manning the stove), executive chef Roberto Herrera transforms ingredients from countries such as Honduras, Colombia, and his native El Salvador into the lively, authentic dishes of La Casa Latina’s dinner menu. As nighttime gets underway, pupusas—handmade corn tortillas stuffed with cheese, beans, or pork—whet appetites in preparation for main courses. A favorite on the menu, the shell steak stars in the Honduran platter alongside a fried egg, beans, plantains, and avocado. Such cuisine has even attracted the praise of the New York Times, and since then, the restaurant has expanded to include a full bar, three 55-inch televisions, and an extensive tapas menu.
Imbued with the colors of a sunset, a mirrored ribbon of tile skirts along the walls, reflecting smiles and alternate realities. In the kitchen, Herrera wields 20 years of culinary experience while dazzling guests in La Casa Latina's dining room and serving meals to seniors via the social-service agency Services Now for Adult Persons, Inc.