One of the precious few perks to living in the District of Columbia (sorry guys) is the wealth of amazing Ethiopian food. We've yet to find an area of New York as concentrated with Ethiopian joints as the U Street corridor and Adams Morgan are, so we were thrilled to bump into Hiyaw Gebryohannes, chef and founder of Taste of Ethiopia, at Foragers market this afternoon.

Gebryohannes cooks fresh, ready-to-eat ethiopian staples like kik (yellow split peas), misir (spicy lentils), gomen (collared greens) and injera at La Marquetta, a Harlem kitchen incubator. "Opening a restaurant was too much," he tells us, "But I wanted to make solid Ethiopian food. It's tough to find here." Gebryohannes' dishes are simple: 100% natural and vegan, and the injera is gluten-free. And all of it is eyes-rolling-in-the-back-of-your-head excellent. We briefly dreamed of repurposing a beer bong for the lentils.

You can pick up a Taste of Ethiopia at Westside Market, Westerly Market, the Brooklyn Fare market and Foragers. By next month, Gebryohannes plans on spreading to Fairway and Union Market. Put down the Tacquito: you can do a better dinner-for-one.