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Written by Joanne Wallenstein

Published: 23 March 2017

Created: 23 March 2017

Last Updated: 23 March 2017

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We heard that Vega in Hartsdale had updated their menu and decided to pay a visit. It was a frigid night but when we arrived we felt like we had walked into a fiesta. A warm lively crowd was enjoying margaritas and more.

After ordering a round of mojitos – with sugarcane - we analyzed the menu and came up with several dishes to share.

Though there was a cart circulating for tableside guacamole but we opted to try Vega's new avocado fritters served with jalapenos. The fritters were a yummy appetizer to share; each with a crunchy fried coating with a soft, creamy interior. The waiter also recommended the new "Cancun Calamari"; chipotle battered calamari with greens jicama, mango and passion fruit vinaigrette. He didn't steer us wrong – it was light and tasty, salty and sweet.

Though we were already feeling pretty

satisfied we ordered a round of entrees. My husband went for the Carne Asada – juicy hanger stead with onions, mushroom, vegetables rice and beans. We all begged for a bite and then another bite. The meat was rare, tender and hard to resist. I tried the Shrimp Chipotle – spicy shrimp in a red sauce surrounding a ball of rice – and my son went for a classic – creating his own Shrimp Enchilada topped with melted cheese.

As you can imagine, by the time the meal was over – we were stuffed!

All the dishes were delectable and we're looking forward to our next meal at Vega. For those with kids, they offer chicken fingers, cheese quesadillas and burger – at a very reasonable price.

So next time you can't think of where to go to dinner, cross the border - to Hartsdale. You're sure to enjoy a visit to Vega.

Vega

189 East Hartsdale Avenue
Hartsdale, NY
914-723-0100
www.vegamexican.com

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Written by Judie Dweck

Published: 28 March 2017

Created: 28 March 2017

Last Updated: 28 March 2017

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Through the years, as I have strolled down Garth Road in Scarsdale, several Asian restaurants have occupied the space at number 56.Most recently, a different cuisine was introduced to this location. The cuisine of Mexico now adds variety to the Garth Road restaurant scene, with the opening of Mi Mexico Magico. Their richly varied cuisine traces its roots to ancient Aztec traditions. It offers classic as well as creatively conceived dishes in its extensive menu.

Owner and manager Hector Castillo hails from Mexico City and came here as a young boy. He worked his way up from dishwasher to restaurant owner through the years learning every aspect of the restaurant business. His restaurant exposure started in his early teens. He attended culinary school and worked in many international restaurants as well as Mexican venues where he acted as manager in Florida, Manhattan and Westchester. "I have filled my new restaurant kitchen with experienced chefs that I have worked with through the years. I love to tend bar at Mi Mexico Magico and mingle with my guests. I planned my menu by using my experience in the many Mexican restaurants I was involved with."

"Our menu combines many authentic dishes as well as fusion dishes with some American touches. Most important in running a restaurant is cleanliness. From the kitchen to the dining room to the restrooms, we keep our venue in pristine condition. Our goals include opening more restaurants. At Mi Mexico Magico, everything is prepared from scratch. Popular ingredients in our cuisine include olive oil, garlic, coriander, and a large variety of peppers both fresh and dried, from mild to hot, which result in a full orchestra of flavors in our dishes."

Seating about 112 guests, the space has a bar and high tables at the rear and free standing tables and leather backed banquettes with high backs for privacy. In the dining room. The dark wood tables contrast with the yellow walls for a pleasant effect. I assume that the orange acoustic ceiling will keep the noise level comfortable. The simplicity of the interior allowed us to concentrate on the beautifully prepared dishes presented on both white and Mexican hand painted dishes.

At a recent tasting of this vibrant cuisine we enjoyed sampling foods with the influence of Mexican history as well as creative dishes designed by Mr. Castillo. As we checked out the menu, with explanations of each dish, a bowl of multi colored warm chips and a generously spiced bowl of house made salsa was presented. The salsa, with its jalapenos and tomatoes readied us for the treat to follow. A member of the waitstaff rolled out a cart with all the ingredients for some guacamole which was prepared to our taste. I was impressed with the care he took. Upon cutting into the first avocado, he wasn't satisfied with its appearance and discarded it. After coarsely crushing another avocado in the molecajete, he added cilantro, tomato, onion fresh lime juice and jalapenos.

From the choice of appetizers we chose house made empanadas. The rich and flaky dough, one with a potato and cheese filling and one with beef picadillo were scrumptious. These perfect half-moons were topped with a piping of sour cream and garnished with guacamole for a fine starter. Shrimp ajillo arrived as large shrimp sautéed in olive oil with just enough garlic to add flavor without being overpowering. Shrimp ceviche with fresh lime juice, slivered red onion, cilantro and chile was most refreshing. Other possible starters include fried calamari, chorizo espagnoles, a variety of soups, salads and quesito fundito.

From the main dishes served with rice and beans, we couldn't resist the enchilada de mole. These corn tortillas were stuffed with freshly shredded chicken and baked in a fine rendition of the classic mole sauce and sprinkled with queso blanco. Dark Mexican chocolate is one of the ingredients that gives depth to this complex cooking sauce, rich with many ingredients. More than a dozen tortilla based entrees are offered. Yet to be tried are chimichangas, burritos, enchiladas suiza and quesadilla de camarones. The seafood entrees are plentiful. From simple shrimp or fish tacos to more complex mariscada Mexico Magico with a choice of sauces, cilantro, garlic or diablo or paella mexico magico, with chicken, sausage, clams, calamari, shrimp and mussels with special Mexican rice.

There are many vegetarian offerings, as well, such as vegetable fajitas, crepes and spinach burritos. From the dozen chef special entrees camarones al coco with mango salsa, pork carnitas, pollo tequila or arroz con pollo and sausage are some choices. We loved the very rich chicken Mexico magico. The very large and tender chicken breast was stuffed with large shrimp, fresh beautifully trimmed asparagus spears and cheese in a light creamy tomato sauce. It was seasoned nicely with a touch of garlic. House made pork tamales were a very traditional treat. They are a classic, not to be missed. We hope to return soon to sample some of the grilled offerings such as the tempting steak tampqueno served with chicken enchilada mole, or steak espagnol with Spanish brandy sauce. Popular fajitas in many varieties are on my list for future visits, as well. For dessert, a classic flan and freshly prepared tres leches cake were a fine ending.

A varied lunch menu, weekend brunch catering menu and take out and delivery are offered, as well.

To experience the warmth and comfort of dining Mexican style, visit the very new Mi Mexico Magico close to home on Garth Road.

Mi Mexico Magico

56 Garth Road

Scarsdale, NY

(914) 874-5300

Recipe:

Chiles Rellenos (Serves 4)


8 Poblano peppers

½ pound Mexican white cheese, in 3-4 inch strips

3 eggs

1 pound flour

About 2 cups vegetable oil for frying

Wash and dry the peppers. Roast them on a griddle on all sides evenly. When they are scorched, cool them and then peel off the skin and discard the skin. Make an incision on each pepper, lengthwise and carefully remove the seeds. Divide the cheese strips among them and pinch incision closed. Heat oil in a skillet. Separate yolks from whites of eggs. Beat egg whites with flour until fluffy. Mix in the yolks. Coal each pepper with the mixture and fry until golden Drain and serve with a touch of tomato sauce, rice, beans and tortillas.

*Any unusual ingredients can be purchased in Spanish markets.

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Written by Judie Dweck

Published: 13 March 2017

Created: 13 March 2017

Last Updated: 13 March 2017

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Sometimes subtle, sometimes spicy, the cuisine of India is always varied and exciting. With its large menu of dishes from north to south and east to west, of this vast country, Coromandel in New Rochelle is the perfect place to sample this distinctive cuisine. The infinite combination of spices and herbs expertly combined for each dish, sets Coromandel among the best restaurants to enjoy Indian cuisine in the county. The knowledgeable co- owner Joji Parappallil traces his family roots to Karala. He attended school in Switzerland where he studied the many facets of the culinary field. "When Coromandel opened about 16 years ago, there were not many dining spots in the area. This has changed through the years and now many restaurants dot the neighborhood. I describe our restaurant as a fine dining spot that serves regional Indian food in a vibrant atmosphere. Our high quality ingredients, ambiance, service and cleanliness add to our success. Our food is consistent since we personally train our chefs and a manager is always present."

The main dining room is bright and cheerful with royal blue light fixtures and walls encrusted in gold. They seat about 70 guests in the dining area and 20 at the bar.

I shared a culinary sampling of the large variety of dishes offered with Joji Parappallil. Our dishes spanned India from Delhi, Madras, Punjab, Bengal, and Kashmir, as well as Karala, where Parappallil grew up. A parade of appetizers arrived. Rather than tasting familiar starters such as lamb samosas or masala dosa, we ventured into several dishes that I had never tried. Calamari Coromandel were spicy well flavored rings of calamari lightly dusted with breadcrumbs. They were fried and tossed with onions, red and green bell peppers, garlic, curry leaves and a touch of ketchup and just enough red chili to enhance the dish. Tawa Ruyyali arrived as chopped shrimp and fresh crabmeat combined with tomatoes and onions and mild spices for a delightful dish. We moved on to the familiar lasanki gobi. Their rendition of cauliflower florets, breaded with corn flower and fried and tossed with tomato sauce with a hint of garlic and green herbs was crisp and well balanced. Another popular appetizer was sheikh kebab. Ground lamb seasoned with cumin, mint and coriander imparted flavor to these tandoori grilled savory treats. Next to be tried was one of the signature dishes at Coromandel, known as Coromandel Shamm Savera. These delightful pinwheels had the appearance of sushi. The center of these dumplings was paneer (the Indian cheese) and the wrapper was a fresh spinach dough. These pinwheels were surrounded by a sauce of tomato, honey and spices, resulting in a delicious mildly flavored dish. Baingan Burani shows off the eggplant very well. The breaded slices are topped with yogurt, mint and just enough tamarind to lend a sweet and tart flavor.

An Indian meal would not be complete without a taste of their varied breads. At Coromandel, you can partake of a variety of naan, paratha, chapatti and poori. We enjoyed the garlic naan with finely minced garlic and cilantro.
Entrees span the country, as well. You will find familiar dishes such as chicken tikka masala, chicken vindaloo, lamb pasanda, lamb saag and shrimp jalfrazi and even several beef dishes, not often included on Indian menus. Of course, Coromandel features a large variety of vegetarian dishes such as Kashmiri Navaratan Khorma with its excellent cashew and almond sauce and bhindi do pyaza.

If okra is your choice. Tandoori dishes hot out of the tandoor clay oven are expertly prepared here. Choose from chicken fish, lamb, singly or in combination. We were entranced by the absolutely delicious Ghustaba. These New Zealand lamb chops were meaty and marinated in yogurt, spices and a grinding of nutmeg for a tender tantalizing result, with a melt in your mouth texture. For me, that required picking up each chop with my fingers to enjoy every last bite of these succulent chops. Grilled vegetables added color to this excellent dish. From the seafood selections, a personal favorite is Manglorean Prawns. Large shrimp are simmered in a coconut ginger sauce with curry leaves. This specialty from Karnataka is a mild soothing dish, perfect with nicely cooked basmati rice. It will clarify the thought that all Indian food is hot. This is one of their milder creations, of which there are many.

I completed my meal with carrot halwa and ras malai, two Indian classics prepared with finesse here, and not too sweet. My personal array of dishes from the Coromandel menu convinced me that at Coromandel, the art of combining herbs and spices is alive and well. Since each dish is made to order, you can specify the degree of spice you prefer. For the newcomer to Indian cuisine, sample the lunch buffet or the weekend buffet where you can taste a large variety of dishes at one meal. The choices change daily. Parappallil suggests sampling each dish repeatedly to grow accustomed to the range of spices. Coromandel offers catering facilities and can seat up to 125 guests in their adjoining party dining room which even boasts a dance floor. If you choose to dine on Wednesday evenings, your dinner may be enhanced with live music. Coromandel has other locations in Connecticut.

Coromandel Cuisine of India
30 Division Street
New Rochelle, NY
914 235 8390

Recipe

CHICKEN CURRY (SERVES 4)

Ingredients:
1 pound chicken breast in 1 inch cubes
3 medium onions, chopped
1 Tbsp. chopped ginger
1 Tbsp. chopped garlic
2- 3 medium tomatoes, chopped
1 Tbsp. chopped fresh coriander leaves
4 Tbsps. ghee or oil
1 inch cinnamon stick
4-5 cloves
4-5 green cardamom
½ Tbsp. turmeric powder
2 Tbsps. coriander powder
1 Tbsp. cumin powder
1 tsp. red chili powder
Salt, to taste
½ cup yogurt
1 Tbsp. garam masala powder

Directions:
Heat ghee or oil in a thick bottom pan. Add cinnamon, cloves and green cardamom and sauté for half a minute. Add onions, ginger and garlic and continue to sauté for 2- 3 minutes stirring continuously. When it is brown, add the turmeric, coriander, cumin garam masala and red chili. Mix well and add the chopped tomatoes. Stir and cook until the oil separates from the ingredients. Stir in the chicken and salt. Add 2 cups of water and bring to a boil. Cover and cook on a low heat until the chicken is fully cooked. Sprinkle with coriander leaves and serve hot.

• Ghee, garam masala and spices can be purchased at Indian groceries.

Contributor Judie Dweck has been writing about restaurants and food for many publications. She teaches creative cooking to children at Scarsdale elementary schools. Through the years, her articles have appeared in Jack and Jill Magazine, Spotlight, The Pleasure of Cooking and The Scarsdale Inquirer. She balances her restaurant tastings with daily ballet classes.