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Chef Q&A: Brian Fahey of La Casita

La Casita Desserts menu's featured frosty, fried ice cream, includes scoop of vanilla ice cream coated with a crunchy crust then fried 'til crisp and golden, served with chocolate (or caramel) sauce and garnished with whipped cream rosettes.

Jenine C. Ouillette/Special to the Eagle

La Casita Desserts menu's featured frosty, fried ice cream, includes scoop of vanilla ice cream coated with a crunchy crust then fried 'til crisp and golden, served with chocolate (or caramel) sauce and garnished with whipped cream rosettes.

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  • La Casita Mexican Restaurant & Pub Executive Chef Brian Fahey, pictured in the restaurant's new, trendy friendly Pub, proudly displays his signature Chile Cilantro Lamb Chops entree seasoned with Chilean Cilantro rub, grilled and served with traditional red wine glaze, Mexicali corn medley, refried beans, yellow rice and greens garnish.
  • La Casita Desserts menu's featured frosty, fried ice cream, includes scoop of vanilla ice cream coated with a crunchy crust then fried 'til crisp and golden, served with chocolate (or caramel) sauce and garnished with whipped cream rosettes.
  • La Casita Executive Chef Brian Fahey's House Specialty, 'Famous' Baby Back Ribs, includes secret recipe Danish baby back ribs grilled and topped with 'Famous Secret Sauce' and served with French fries, veggie du jour, and chopped tomato and lettuce garnish.
  • La Casita's special Amigos' selection, Chile Cilantro Lamb Chops, includes lamb chops seasoned with Chilean Cilantro rub, grilled and served with traditional red wine glaze, Mexicali corn medley, refried beans, yellow rice and greens garnish.
  • La Casita Chef Brian Fahey's signature Amigos Filet Con Rajas includes filet mignon grilled and topped with sautéed poblano peppers and onions in paprika cream sauce served with Mexican corn medley, baked potato garnished with baby lettuce, bell pepper and onion.

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