Hey everyone! This is Scott Koenig, and bienvenido to episode 3 of The Mexican Minute with A Gringo in Mexico. There’s something fishy about this week’s episode. Because we’re talking about the famous Baja California fish taco!
It’s debatable among fish taco aficionados as to whether the first filet was battered and fried in Ensenada or San Felipe. Though most agree that it was Japanese fishermen who immigrated to the region in the 1950s and 60s who influenced this Baja California staple. Baja fish tacos are always best when they’re made with fresh, local fish. In Ensenada, it’s usually shark – angel or dogfish – dipped in tempura batter, deep fried and served on a corn tortilla. Simply add a squeeze of límon, shredded cabbage, pico de gallo, a splash of salsa and crema and voila — you’ve got a classic Baja fish taco. Tacos El Fenix in Ensenada claims to be the home of the fish taco, now served everywhere on the Baja peninsula. My favorite is Tacos El Estadio in La Paz, Baja California Sur — where large, scrumptious filets of sea bass are fried to perfection. But no matter where you enjoy them, the fish taco is requisimo when in Baja California.
Stay tuned for future episodes of The Mexican Minute with A Gringo in Mexico and make sure you hit the YouTube SUBSCRIBE button, so you don’t miss a single delicious morsel. Provécho!