The lack of fresh, authentic Mexican in New York City is a doggone mystery to me. For a cuisine so seemingly approachable, I can't understand how many places are serving up mediocre at best fish tacos. A piece of fish on a soft taco with shredded cabbage and avocado should always taste good. Because how could it not? Sadly, that's not always the case. But by making it yourself, well, your odds of success just increased infinitely.
"As a preface to the recommendations, we feel that Riesling, in general, is a great pair with all types of Mexican food. It compliments the flavors and combats the spices, making it a solid option. For the appetizer: 2007 Chateau St. Michelle Eroica Riesling. There has always been a lot of hype about this wine, but it's one of my favorites. Awesome lush, green apple and acidity make it a great way to start off the night. It will also work off of the lime and cilantro beautifully. For the main: 2005 Clean Slate Riesling. Our reviewers have loved this wine. It is a good change from the previous one--more of a mineral taste and very crisp and clean with some pear and peach action in there. I think this will really enhance the chipotle and peach flavors while not overpowering the fish. For dessert: Now let's get into some Late Harvest Riesling. The 2005 Leonard Kreusch Beerenaulese consists of apricot, honey, and pear with the needed acidity to match the texture of the flan. The flavors of the wine and dessert will go really well together."
And as always, if wine isn't your cup of horchata, feel free to throw a couple Coronas and Dos Equis in the cooler. They'll hold up just fine with this spread.
Now, andele! Start squeezing those limes. You're going to need a lot of them.
For the grilled swordfish soft tacos, I'd recommend picking up 4 or 5 swordfish steaks (to serve 6) and marinate them in fresh lime juice, fresh orange juice, fresh oregano, and garlic for an hour...no longer. Grill the steaks, about 4 minutes a side then transfer to a platter and cut into chunks for easy taco building. Whip up some chipotle-lime aioli by combining mayo with some chipotle in adobo, lime zest, and juice. Shred some green cabbage and slice some avocado. Tacos are ready for the table.
The peach salad could not be easier. Slice up some perfectly ripe (I prefer slightly under ripe) peaches, thinly sliced some red onion, add them to a bowl with a handful of baby arugula. Squeeze some fresh lime juice on top, a drizzle of olive oil, and toss. Crumble some queso fresco on top and serve.
(Watermelon-Basil Margarita, Mexican street corn, and dulce de leche flan recipes are linked above in the menu)