*Vegan
I’ve said it before, but it bears repeating: It is impossible to get good Mexican food in NYC. I’ve been as disappointed as a virgin on her wedding night at every supposedly “authentic” Mexican spot. I’ve eaten at the Red Hook 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 garbage compared to the worst taco stand in San Diego. If you want it done right (on Eastern Standard Time), you’re going to have to do it yourself.
FOR THE CILANTRO VINAIGRETTE
1 bunch fresh cilantro, leaves picked
¼ cup fresh lime juice
1/3 cup canola oil
1 teaspoon ground cumin
1 teaspoon molasses
2 tablespoons hot sauce (I like Cholula Chipotle)
FOR THE SALAD
4 ounces baby spinach
2 cups black beans, drained and rinsed
2 cups canned corn kernels or hominy
1 red bell pepper, seeded and diced
1 avocado, pitted, peeled, and diced
1. Put all the ingredients for the dressing in a food processor. Process until you have a dressing.
2. Place all the ingredients for the salad in a large bowl. Dress with half of the cilantro vinaigrette and toss. Save the remaining half in a covered container for another use.