The tortilla’s thinness makes it ideal for folding, sliding under closed doors, and illustrating theories that the earth is flat and made of corn. Voyage to the edge of deliciousness with today’s Groupon to La Casa Latina in Westbury. Choose between the following options:
- For $10, you get $20 worth of authentic Latin American lunch fare.
- For $25, you get $50 worth of authentic Latin American dinner fare plus an El Salvadoran pupusa sampler appetizer.
Executive chef Roberta Herrera transforms ingredients from countries such as Honduras, Columbia, and Argentina into the lively, authentic flavors of La Casa Latina’s lunch and dinner menus. As nighttime noshing gets underway, flocks of pupusas—handmade corn tortillas plumped up with cheese, beans, or pork—alight on tables as prefeast nibbles. Shell steak plays a starring role in the Honduran platter, which sends the meat diving into the creamy saffron center of a fried egg, while beans, plantains, cream, and avocado judge from the sidelines ($11.95 for lunch; $12.95 for dinner). Grilled Argentinian barbecue dishes corral an entire ranch’s worth of assorted meats, including three types of sausage, tender short ribs, skirt steak, and sweetbreads ($19.95). Izote and loroco flowers, native to Central America, bloom atop pan-seared whole red snapper ($19.95), accompanied by basil-flecked grape tomatoes gently stewed. Sink teeth deep into the waiting arms of comfort fare in the form of bubbling cauldrons of Peruvian seafood stew ($16.50 for lunch; $22.95 for dinner) that distract bellies from chilling thoughts of a world without spoons.
Imbued with the colors of a setting sun, a mirrored ribbon of tile skirts along walls, reflecting sated smiles and alternate realities. In the kitchen, Executive Chef Roberto Herrera splits 20 years of culinary experience between dazzling diners at La Casa Latina and serving meals to seniors via the social-service agency Services Now for Adult Persons.
La Casa Latina
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.