I was fortunate enough to be joined by two Casa Vega experts who guided me through the menu effortlessly and made sure I had a bite of pretty much everything! We started our fiesta off with a Supreme Vega Combo that included black bean taquitos, flour quesadillas, beef taquitos, and chicken floutas. We also tried a little nibble of each homemade soup on the menu, the tortilla soup - shredded chicken, vegetables, avocado, cotija cheese, tortilla strips and the albondigas - homemade beef meatballs, fresh vegetables, green onion, think “Italian Wedding Soup”, minus the Italian, add in Mexican flair. We also tried a small Tostada Chiquita crisp flour tortilla, beef chorizo beans, beets, tomatoes, parmesan, shredded lettuce, house vinaigrette… you know, because we were trying to be healthy ;-)
Entrees included that famed Pollo en Mole that was truly out of this world! I like my mole a little on the sweeter side so for me, this was “lick the plate” good. We also splurged for the Lobster Enchiladas which were very tasty but for this Boston girl, Lobster in a Mexican dish is slight sacrilege. I can’t forget about the Tres Tacos Chicos which was a great way to try a little bite of the different tacos they offer so I know what to get on my next trip up there! Last but certainly not least we ordered a few a la carte Tamales because since moving to LA, I seriously can’t get enough of them and these were fantastic! Especially the Sweet Corn!
So, if we weren’t ready to roll out of the restaurant yet, we finished the night off with a bite of fried ice cream. They do a really great job with this! It actually had a crisp crust, opposed to the soggy crust you find other places. I’ll be honest, I could only have a bite or two, ok, three… but then I had to throw in the napkin. I was stuffed!
We were lucky enough to sneak some of those secret recipes away from the kitchen to share with you!
Here’s the recipe for their tortilla soup, perfect for these chilly LA nights! For more Casa Vega recipes, click here.
Casa Vega Tortilla Soup (Serves 4)
- 2 oz canola oil
- 1/2 cup white onion
- 1 tbsp chile paste
- 1/2 tsp cumin, garlic powder, dried oregano and salt
- 1/4 tsp white pepper
- 2 cups diced, grilled chicken breast
- 1 cup tomato sauce
- 1 liter water
- 1/2 c chicken broth
- 1 avocado- large diced
- Tortilla chips or strips
- Crumbled cotija cheese
Heat oil in a pan. Add onion and cook until translucent. Add chile paste and spices. Toss in diced chicken and tomato sauce. Next pour in water and chicken broth. Top with diced avocado, tortilla strips and cotija cheese.