How a Sandwich Made This One of Westchester’s Top New Restaurants

The secret: It’s just really simple, good ingredients.


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Photo by Doug Schneider

At this tiny counter-service Mexican café, it’s a very big sandwich that has us coming back for more. When Lago Ristorante’s Val Morano converted a former luncheonette in an industrial section of Mamaroneck into a breakfast-and-lunch-only Mexican café with limited outdoor seating in view of the one-story building’s colorful mural, we went expecting simple, delicious tacos.

We weren’t disappointed, but as we left Café La Fondita, the dish we couldn’t stop talking about was the torta con milanesa de pollo. In a county that loves its chicken cutlet sandwiches, this traditional Mexican version is one of the best we’ve had.

The secret: It’s just really simple, good ingredients — locally made Portuguese rolls, slathered in mayo and crisped on the flattop; house-made refried beans enriched with bits of chorizo; melted Oaxaca cheese; crispy, egg-and-breadcrumb-dipped cutlets; lettuce; juicy tomatoes; spicy jalapeños; and buttery avocado — stacked into one creamy, crunchy, spicy, soul-soothing, unapologetically addictive package.


 

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