The guacamole at Corima, a Mexican restaurant on the Lower East Side of Manhattan, is made without any avocados—just edamame and pistachios. A seaweed tuile tops Corima’s chocoflan dessert. And then there’s the house-made flour tortilla with recado negro butter, which is served as part of a $110 seven-course tasting menu, though you can also get it for $9 à la carte.What sounds like the stuff of viral New York Times stories is entirely a product of Mexico and Texas. Corima chef and co-owner Fidel Caballero grew up on both sides of the border, first in Chihuahua City, Mexico, and then around Ciudad Juárez and El Paso. “As they like to say, neither aquí nor allí,” says Caballero. “I’m a little too Mexican to be…
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