Espiau’s Vinaigrette

In the 1970s and 1980s, our family would frequently make the drive to Pomona to eat at Espiau’s Mexican Restaurant. At that time it was located on the west end of Holt. The restaurant dates back to the early 20th century and was founded by an early Pomona Valley pioneer. The business moved to Claremont in the 1990s and can still be found in the Claremont Village. Our family’s favorite dish there is the Tostada Salad. Their tostada is unique. Instead of salsa, theirs is topped with a vinaigrette. This recipe is my attempt to replicate their dressing.

Ingredients

• 1 cup red wine vinegar
• 3 tbsp water
• ¾ cup vegetable oil
• ⅓ cup sugar
• 2 tbsp Lowry’s seasoned salt
• 1 tbsp onion powder
• ¼ tsp black pepper, finely ground
• ¼ tsp dried oregano

Directions

Mix the Dressing

Place all ingredients in a jar; shake to combine. Allow several hours for flavors to meld. Store in refrigerator.

Notes

Preparation

Extra-virgin olive oil or avocado oil may be used, but both become semi-solid in the refrigerator. Let the dressing rest at room temperature or place the sealed jar under warm water until fluid again.

Shake well before each use—the sugar and spices will naturally settle since this vinaigrette contains no emulsifiers.

The flavor improves dramatically after resting. Overnight is ideal, allowing the oregano to bloom, the vinegar to soften, and the seasoning to fully dissolve.

Serving Suggestions

To mimic Espiau’s tostada experience, allow the vinaigrette to warm slightly before serving. The aromatics brighten when the dressing is not ice-cold.

Excellent on tostadas, chopped salads, shredded cabbage, grilled chicken salads, sliced cucumbers, tomatoes, and mixed vegetables.

Variations

For a low-calorie or low-carbohydrate option, substitute monk fruit sweetener. Start with the full ⅓ cup equivalent and adjust to taste after resting.

For a sharper dressing, increase black pepper or add a pinch of crushed red pepper flakes.

Make-Ahead & Storage

This vinaigrette keeps well for 7–10 days in the refrigerator. The high acidity helps preserve the flavor, though it is best within the first week.

If the dressing tastes too sharp immediately after mixing, allow more resting time—its acidity mellows as the aromatics hydrate.