Hermanas Kitchen and Cocktails
"Mexican-ish" - Latin American-Inspired Cuisine
Location
136 S Wellwood Ave
Lindenhurst, NY 11757
Attendance
73 Guests
Connect with the restaurant
Event Recap
Dead Chefs Society played chicken with the weather gods for a second month in row, this time staring ‘em down and emerging unscathed. Our reward? Two nights of flavorful Latin fare that brought a bit of warmth back to our hearts, minds and stomachs courtesy of the gals and staff at Lindenhurst’s Hermanas Kitchen & Cocktails.
Here with the report is DCS 30-Club Member Jared Baum!
Latin America — 33 countries, 2 continents, one rich tapestry of foods. Like many regions of the world, way more diverse and complex than anyone ever readily recognizes or gives proper due. Encompassing roughly 7.76 to 8.13 million mi² (or approximately 20 million km²), it has been touched by almost every ethnicity and culture this world has to offer, anchored by the heavy influence of the indigenous peoples who first inhabited these lands. And the cuisines reflect that in a big way.
Hermanas strikes a great balance between tradition and innovation. This was a proper tasting menu, where everything was perfectly portioned out (individually plated servings for large events is never easy, especially as beautifully done as these), and each dish was even more awesome than the last. The menu was heavily Mexican influenced (you'll hear NO complaints from me — one of my five favorite cuisines), but I also tasted flavors from South America and the Caribbean. The ingredients and flavors were all top notch, including a heroic coup de grace in the form of a plate of pernil with beans, rice, and maduros that absolutely brought the house down. Had a couple of really great cocktails as well, including one made with tequila and poblano syrup.
Special shout out to the staff, who kept a consistent pacing and provided excellent hospitality. We really appreciated how hard you all worked to make this experience a good one. Thank you so much!
Overall, this is going on my list of places both to come back to and share with others. If you're ever in Lindenhurst, go here. If you're not in Lindenhurst or originally planning to be there, go here anyway. It's well worth a trip, and accessible by the LIRR.
Hermanas exudes the bright vibes we so desperately sought in this endless winter, thanks to the expert and careful cooking of Chef Edwin Corrado and the hustle and bustle of owners and operators Lauren Nash, Kristen Lapof and Sara Pesserillo, who delivered as perfectly-paced a meal while maintaining the highest of standards as any meal we’ve had in our four year history. It's a fusing of passion that, frankly, women-owned businesses, or more specifically “women who’ve seen it all in the restaurant business”-owned businesses can create: a place that feels and tastes like every bit the respite it was always meant to be to its creators. We hope you visit the “hemanas” again soon!
Dishing it with DCS
- Elote is an edible link to one of humanity’s most important food traditions. Maize was domesticated in southern Mexico around 7000–9000 BCE and was sacred to Mesoamerican civilizations; the Maya believed humans were made from corn, and the Aztecs worshipped a corn god. Elote, from the Nahuatl elotl (“tender corn”), was eaten long before European contact, simply roasted or seasoned with chile and lime.Spanish colonization introduced dairy, salt, and new fats, transforming elote into the charred, creamy, spicy dish we know today. By the 19th century, it became a staple of Mexican street life, sold by eloteros at markets, festivals, and summer gatherings. Culinarily, elote is perfectly balanced- its sweet corn, smoke, acid, fat, salt, and heat hitting every taste receptor.
- Chipotle is not a pepper but a smoked, dried jalapeño, from the Nahuatl chilpoctli (“smoked chili”). Before refrigeration, Mesoamerican cooks preserved ripe red jalapeños by slowly smoking them over wood fires, creating a seasoning that was sweeter, deeper, and shelf-stable. Smoking transformed chiles into a preservative and flavor amplifier that allowed complex sauces to be stored and transported in large cities like Tenochtitlán. In traditional Mexican cuisine, chipotle adds heat without harshness and smoke without meat, appearing in adobo, tinga, moles, beans, and salsas.
- Tostadas are corn tortilla fried or toasted until crisp, from tostar (“to toast”). Its origins predate Spanish influence: in pre-Hispanic Mexico, stale tortillas were revived by toasting on hot stones or frying in fat, creating a crunchy base strong enough to hold toppings. What began as thrift became a culinary platform. Tostadas solved everyday problems- leftovers, small portions, portability- by layering beans or avocado, meat or seafood, salsa, acid, and heat. They are Mexico’s answer to bruschetta or canapés: perfectly composed bites. Today, chefs embrace tostadas for their crunch, beauty, and versatility, elevating them with premium ingredients while honoring tradition.
- Churros are fried dough piped into ridged sticks, rolled in sugar and often dipped in chocolate. They’re not indigenous to Mexico, having emerged from Spain through their conquests. One theory traces them to Spanish shepherds who needed an oven-free bread they could fry over open fires, with ridges helping the dough cook evenly. Another links them to Chinese youtiao , fried dough brought to Europe by Portuguese traders and later sweetened by Spanish cooks. Churros arrived in Mexico with Spanish colonization, alongside sugar, cinnamon, and cacao. Mexico transformed them with dark chocolate dips, spice, and vibrant street-food culture, making them a breakfast treat, dessert, and late-night snack, especially at markets and holidays.