• Eddie

Pinche Gringo Ensalada con Cilantro Vinaigrette


Let’s start with a fact: It is impossible to get good Mexican food in NYC. Now, before you come at me with your favorite place, understand that I’ve been on this quest for a decade. I’ve been as disappointed as a virgin on her wedding night at every supposedly awesome or authentic (I hate that word) Mexican spot. I’ve done the Soccer Tacos, the place in Staten Island where they serve goat eyes, the place inside the auto body shop, the place under the tortilla factory, the Top Chef version of Mexican cuisine, every joint in Jackson Heights, Corona and Sunset Park and they’re all Gah-Bidge compared to the worst 24-hour drunk frat boy taco stand in San Diego.

Another fact: Your favorite restaurant meal whether it’s French, Italian, New American, whatever was most likely cooked by someone born and raised in Mexico. I’ve worked with a lot of those guys and I’ve asked them where to go and they’re like “the closest place is Texas” or “Why do you want Mexican food when you have Italian and Los Chinos?”

Ingredients:

4 oz. spinach

2 cups black beans, rinsed (or you can soak them overnight, boil for 2hrs, then cool)

2 cups corn or hominy

1 red bell pepper, diced

1 avocado, diced

Place all ingredients in a large bowl. Dress with Cilantro vinaigrette and toss.

Cilantro Vinaigrette:

1 bunch cilantro leaves

¼ C lime juice

1/3 C Canola oil

1 t cumin

1 t molasses

2 T hot sauce (I like Cholula Chipotle)

  1. Put all ingredients in a food processor. Process until you have a dressing.

  2. Use half to dress the salad and save half in a covered container.

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© 2018 Eddie McNamara