By Karen Talbot
Oct. 27, 2021: La Casa Bronxville brings exceptional authentic Mexican cuisine and ambiance to our village on a level that we have not experienced or seen in this kind of restaurant in Westchester county. Located across from the Metro North train station, it employs high-quality produce, meats and seafood, sourced from local purveyors and offers artisanal craft cocktails.
The owner, Spencer Pingel, an eighteen year resident and first-time restauranteur, wanted to showcase his love for the rich traditions of Mexican cuisine. He has travelled extensively and spent summers there during college, where he developed his Spanish language skills. The firm of Salisbury & Manus Interiors was used to transform the inviting bar area and main dining room into a very attractive restaurant setting with royal blue banquettes, comfortable wooden tables and chairs, unusual bamboo ceiling lamp shades, novel candle wall sconces and decorative Mexican pottery throughout.
Every dish is 100% made in-house, including tortillas nixamalized from heirloom corn and ground using La Casa’s own Molino. You must start with the Guacamole and these chips of which a single order is enough for four people. From APPETIZERS, we also enjoyed the Quesadilla, filled with Oxaca cheese and served with a unique tomato sauce and the Enmoladas with Mole sauce ( chili pepper, spice and nuts). Both were outstanding choices, along with a side order of three salsas: Arbol Pepper Salsa, Salsa Matcha, made from chili oil, dried chilis, peanuts and sesame seeds and Salsa Verde. Portions here are not large enough for sharing.
I highly recommend the TACOS, which you choose two from three choices: Carnitas with pork and pickled onions; Short Ribs with cipollini onion & salsa roja and Mushroom with epazote (a pungent herb) and tomatillo….all served with fresh cilantro on top.
MAIN COURSES offer a vegetarian choice of Cauliflower ‘Al Pastor’ (a flavor palate that uses traditional Mexican marinade) with golden raisins and salsa verde; Lobster ‘A La Diabla’ with cranberry beans and bok choy and Sugar Hill Farm Pork Ribs ‘Pibil.’
DESSERTS include: Spelt Churros & Chocolate; Blueberry Raspado (shaved ice) with concord grapes and smoked whipped cream and Honeynut Squash Flan.
Spencer has put together a top notch team of Executive Chef – Emily Gonzales, General Manager – Ronald Rufino and Head Bartender – Julio Enriquez…..all former employees of the highly respected Blue Hill at Stone Barns.
Libations include White and Red Wines, priced from $12 to $18 per glass; Seasonal Cocktails, including the house margarita, all for $15 and Beer from $8 to !2.
Service is prompt and efficient and our waitress Viana was proficient in describing what ingredients were in the salsas and any other questions that we had.