Don’t expect the typical Americanized Mexican fare such as tasteless refried beans, an excess of low-grade cheese, and gloopy sauces at this 120-seat Hartsdale restaurant; instead, more contemporary choices like charred cauliflower in a puréed pepper sauce and adobo-spiced shrimp diabla with fresh jalapenos.
Chef Enzo Di Vitto, previously in the kitchen at North Salem’s One Twenty One, has added new dishes at Vega including chipotle-battered Cancun calamari, orange-habanero sauced Wings of Fire, and an apple taco for dessert.
Vega Mexican in Hartsdale
Cuisine: Mexican with Modern Twists
The Cancun calamari is a different take on the ubiqutious starter with chipotle battered calamari, greens, jicama, and mango in a passion fruit vinaigrette
Shrimp diabla has jalapeños, cilantro, and onion, and comes with Mexican red rice and refried beans
Avocado fritters are served with a chili-lime dip
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