FONDA COYOACAN: Plastic utensils, a handful of tables and a bit of counter seating is not all you’ll find inside Fonda Coyoacan (1026 New York Ave, Huntington Station, 631 547-7259). According to the foodie grapevine, this unimpressive Mexican Grocery Store exterior – don’t let the appearance scare you away — which doubles as a restaurant, has for almost three years been serving the best authentic Mexican cuisine this side of the Rio Grande. The reviews rave: Try the authentic and avoid asking for Mexican dishes popularized by chain restaurants. The Foodies are heading up 110 for a taste of corn fungus – Huitlacoche and the Azteca huarache – described by a reviewer on Roadfood.com: “It was glorious - cactus topped with green sauce and avocado on one side, steak, sour cream, and onion in the middle, and on the right, spiced, marinated pork, tomato, and red sauce. All atop a thin layer of refried beans, and a big, handmade corn tortilla. The meats were crispy and caramelized, the cactus was delicate.” Open Sun. to Thurs. till 8 p.m., Fri and Sat. till 9 p.m. Cash only.

VINEYARD CELEBRATES: Owned by Huntington resident Robert J. Palmer, the award-winning North Fork winery, Palmer Vineyards in Aquebogue, will mark it’s 20th anniversary this weekend, Aug 19 & 20. From 11am to 6pm on Saturday and Sunday, enjoy a free self-guided winery tour, photography exhibit and live music. There also will be (weather permitting), face painting, cotton candy and a commemorative Palmer Vineyards 20th Anniversary wine stem available. The Saturday evening dinner 7-10 pm featuring local crabmeat, duck, produce and cheeses prepared by Riverhead’s Buoy One chef David Girard and each course paired with memorable vintages and current releases hosted by winemaker Tom Drozd. $75 a person. Reservations required; call 631-722-9463 ext. 10. Info palmervineyards.com.

YUM-O! Blue Honu (363 New York Ave., Huntington, 631 421-6900) has added some new items to their menu: Jumbo lump crab & avocado roll with miso $12; Spicy tuna roll and sriracha aioli $13; Butter lettuce with summer tomatoes and mandarin black sesame dressing $8; Totsoi greens with raspberries, macadamia nuts and goat cheese $9; Asparagus and ginger soup with crispy yam $8; Lobster hot pot with chile & citrus $10; Seared scallops and fresh mango $12; Simple grilled mahi mahi with tomato chutney and fresh lime $21; Pan roasted lobster with wild mushrooms, asparagus and kaffir lime $mkt; Tempura of red snapper and summer vegetable with ponzu $26; Smoked chile rubbed pork tenderloin, cucumber & mango $23; Copper Ridge strip steak with grilled Maui onion & pepper relish $35.

ICE CREAM SANDWICHES: Those rectangular chocolate cookie sandwiches with vanilla ice cream inside nourished us through many a childhood summer. Eating an ice cream sandwich was always followed by the ritual necessity of licking your fingers clean of the sticky chocolate cookie outside. Since those days of the ice cream truck bringing them to our street, there have been two memorable attempts to replicate or improve upon the summertime favorite sandwich. Carvel’s Flying Saucer – a clever marketing name and a good product – offered a similar experience but fell just short, while the Chipwich, took something good and made it different and perhaps as good. Introduced in 1981 by its creator Richard LaMotta, they have since sold over 1 billion worldwide. Initially available by ice cream cart, they now can be found in your supermarket’s freezer. Round chocolate chip cookies enclose a sandwich of ice cream rolled in chocolate chips – mmmmmmmmmmm! We still like the old fashioned rectangular ones too!

FRIED GREEN TOMATOES: Something new to try. After having difficulty finding green tomatoes on Long Island, Chef Leisa of LL Dent restaurant in Carle Place decided to seek out an organic farm stand to help her bring the famous southern dish, fried green tomatoes, to her kitchen. Thanks to Farmer Bill and Green Thumb farm stand in Water Mill, LL Dent will receive green tomatoes during August and Chef Leisa can bring more southern flair to her guests. The dish will be featured at the restaurant as an appetizer and served with a traditional horseradish dressing.

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