Ensenada Style Fish Tacos in LA
I don't see a thorough and dedicated discussion of this topic anywhere else here, so I'm cross posting from my blog. You can go there to see the associated pictures if you like. LInk at the bottom of the post.
The wife and I had been craving the unique fish tacos to be found in Baja, but we haven't been down that way in awhile what with all the murder, carjackings, and other hijinks going on in the border drug cartel wars. Then I had the idea to take my wife on a three-day Carnival cruise to Ensenada. We avoided the border entirely, got dropped off with 800 other people en masse at the dock -- strength in numbers, don'tcha know -- went for a horseback ride in the mountains, stuffed ourselves on tacos, and got out of town before anyone could kidnap us and melt us in vats of acid.
We've been sampling the fish tacos in Baja for a couple of decades now, and we know where our favorite is. It's on the corner of Lopez Mateos and Alvarado in downtown Ensenada. Out of all the many street stands, and all the competing vendors at the dockside fish market in Ensenada, these are simply the best. The same two women, Bene and Sandra, have been running this cart for years. It's a short walk from the cruise ship dock, and easy to find. There's a giant Mexican flag that flies over the harbor. From that flag, walk straight up the street into town. It's on the southwest corner of the street.
For those of you who don't know what makes an Baja Ensenada style fish taco, it requires: corn tortilla, heated on a grill; battered and deep fried (NOT grilled. Apostasy!) fish fillet, usually halibut or snapper; shredded cabbage; mild or tangy crema, a light sour cream-based sauce; hot salsa; a squeeze of lime; onions, cilantro, guacamole, and other salsas optional.
What makes this humble stand's offering so superior? Like all tacos, it's an ineffable sum of parts. First, the tortillas are heated on the grill just so, to the point just before firmness gives way to crunchiness. The cabbage is shredded neither too thickly nor too thinly. You dress your own taco from a condiment bar of excellent, creamy, fresh guacamole, onions, cilantro, pico de gallo, a smoky red and a mild but tangy green salsa. This baby has all the right textures and colors in all the right proportions, and it tastes like it knows exactly what it's talking about. All the flavors, from the delicacy of the fish to the woody guacamole to the tang of citrus, are distinct and yet harmonious. But what really sets this taco apart is the batter in that big pot, and the perfection to which it's cooked. The fried fillets come out light, crisp and perfectly seasoned on the outside, fish tender and flaky on the inside, and not the least bit greasy. It's a marvel, and my benchmark of THE REAL DEAL.
So, we ate about a dozen of these while we watched a thoroughly unexpected parade go by on this very corner, mixing up the fish with an occasional carne asada -- the only other item on their menu.
But then it was time to come back to L.A. Within a week I was craving those tacos again. I decided to try to find the best approximation here in the L.A. area. The good news is that there are several. The bad news is, that for a variety of reasons, they are all just that, approximations.
I did my research, and found that one of the most-approved local pescadorias is right here in Hollywood: the enticingly-named "The Best Fish Tacos in Ensenada" on Hillhurst and Prospect.
This place looks like it should have it right, from the funky beach-style decor to the minimalist menu: they have fish tacos, shrimp tacos, and drinks. That's it. But there are problems.
Do you see what's missing? Hint: red and green. There is no fiery red salsa and no lime. The condiment bar, in addition to a passable crema, and too-finely-shredded cabbage, features a number of salsas, with clever names like "mild mango" and "spicy guacamole." They're just okay on their own, but as condiments for the delicate fish taco, they are all, in various ways, overkill and underwhelming. Mango, too sweet. The spicy guac, too watery, and not spicy enough. Seriously, all a fish taco needs to succeed is a medium green, a hot red, and a simple pico de gallo. And of course, the lime. "Hey, do you guys have any lime squeezes?"
"Oh... um... no."
Now I can SEE, from where I'm standing, a bag of limes on a shelf in the kitchen. "How about those?"
"Those are for the salsa."
Surely you jest. Okay, no lime. Well, since I find even the hottest red salsa among the several at the bar to be too mild, I look around and find a single bottle of Tapatio in the restaurant. At least, that's the case on my first visit. On the second visit, said single bottle is empty. I ask the owner of the joint for another bottle. He says, "Sorry, I'm out. I gotta go up to the liquor store and buy some." Since he shows no intention of doing so immediately, I blandly consume my tacos without it.
This just doesn't make sense. Not providing lime and a simple hot sauce for Baja fish tacos is like running a hamburger stand with no ketchup or mustard. I might even forgive all this; but the fish itself doesn't impress. Although it looks like it should be crispy on the outside, coming straight from the oil and onto a nicely-grilled Guerrero tortilla, it is in fact squishy. No crisp. On the greasy side.
So proximity aside, I had to look farther afield.
The best fish taco in the Southland, by the accounts of many who care about such things, is to be found at Tacos Baja Ensenada, on Whittier Blvd. in East L.A. Sa and I made a pilgrimage there for lunch one day, and we were not alone.
Obviously, word is out about this place. And it's good. But it's still not Baja. First, your fish taco is handed to you fait accompli. They HAVE a condiment bar, from which I had eagerly gathered samples, awaiting my order. But then the tacos came fully dressed, with way too much crema for my taste. And although slices of avocado are available on the menu for an extra .75, I found myself longing for Bene and Dorotea's delicious guac, which is the more authentically Baja way to present it. And again... batter, not quite crisp enough for my taste.
Still, I suspect that the underlying ingredients here are correct, and that you could do pretty well here by ordering your tacos naked but for the cabbage, and dressing it yourself from the thorough condiment bar and the good choice of bottled table salsas. On the strength of all that, TBE gets the number one spot.
A couple of also-rans should be mentioned, lest you cry foul. First, Rubio's. Not happenin' for me. As fast food Fresh Mex goes, I'm generally well-inclined toward Rubio's, because they brought the Puerto Nuevo-style lobster burrito to SoCal. But now the lobster burrito is but a memory, and sorry to say the fish taco is, to me, just so much fast-food mush.
Second, Siete Mares on Sunset Blvd. in Echo Park (the stand, not the restaurant next door). I like Siete Mares, and I go there on my way to and from Dodger games every now and again. The problem with the fish tacos here? Too big. There's enough stuff on the poor overmatched tortilla for three fish tacos, including a veritable mountain of too-thick cabbage. And although their batter is nicely crispy, there's not much fish under it -- it's a grease bomb.
Finally -- and I know there are a lot of admirers out there -- Señor Fish, one downtown adjacent to Little Tokyo, and one on Figueroa in South Pasadena. There is much to love about Señor Fish. it was the first place I had scallop burritos and potato tacos, and to this day they're two of my favorite things. There's even much to like on their Ensenada Style fish taco. There's a generous amount of fish in a flavorful batter (although again, it's not crispy enough for my taste). There's a generous dose of crema with plenty of cayenne, which is a good thing. There's a generous dollop of delicious guacamole. But all this generosity is beyond the capacity of the poor, undergrilled tortilla underneath to withstand -- especially because the taco is inexplicably constructed with the cream sauce on the bottom, where it instantly turns the tortilla to useless mush. In my book, tacos are street food: one that needs to be eaten with knife and fork is no taco at all.
Which brings me to my last big surprise. Coming in second place after Tacos Baja Ensenada?
Yes, fast food. The Crispy Fish Taco at Del Taco is an absolutely solid iteration of the genre. Somebody did their research -- it's served in classic style: corn tortilla, battered deep-fried fish, shredded cabbage, salsa, crema, even a squeeze of lime (take note, "Best Fish Tacos In Ensenada!"). And note the judicious addition of chopped onion and cilantro.
Compare that snap to THE REAL DEAL photo above, then to the others; see what I mean? And, lo and behold, the fish is good! Crispy on the outside, flaky on the inside, as it should be. Of course, they cheat a bit by using some sort of toasted corn-meal batter, but it works, man, it works. Add a bit of their Del Inferno sauce, and you're very, very damn close to the Real Deal. The only downfall is the tomato salsa, which is on the sugary side. If they could get a real pico de gallo in its place, it just might put it over the top.
The conclusion: for the real deal, you gotta brave the drug lord kidnappers by land, or the pirates by sea, and go to Sandra and Bene's cart in Ensenda. If you're stranded here, these are your best options. Click on the links for Google Maps, reviews, etc.
1. Tacos Baja Ensenada
5385 Whittier Blvd
Los Angeles, CA 90022
2. Del Taco
Numerous locations throughout the Southland
3. The Best Fish Tacos in Ensenada
1650 Hillhurst Ave
Los Angeles, CA 90027
4. Señor Fish
422 E 1st St
Los Angeles, CA 90012
5. La Playita Siete Mares
3143 W Sunset Blvd
Los Angeles, CA 90026
See the full article with pictures at http://lafoodcrazy.blogspot.com.
Well, you've missed two of the three Very Best in LA, then, both of which are small, local chains that started out as one (before the Big Familial Divide):
El Taco Nazo, and Señor Baja.
You're not going to find them in Hollywood. Sorry, you have to drive. They're all over the 562 and 626, with one foray into the 714 and a few 909.
I have been to Ensenada, I have eaten at the place you mention (didn't know the owner's names, though) and these are the real deal, or at least as close as you can get without actually being at a cart a few blocks from the sea paying in m.n.
A distant second, but still worth, is Los Cotijas in Tustin and Garden Grove, and (honestly) Arriba! Grill with locations splattered all over the place. Really. Honestly. Way better than Rubios and Wahoo's, and way, way better than Del Taco.
Whew, I'd thought I was nuts, so I kept my good opinion of Del Taco's fish tacos to myself. Sure, there's a fish stick in there, more or less, but the whole is definitely better than the sum of its parts. Word to the hounds, as of now, you can print a 2-for1 coupon online, one coupon per customer per visit. $1.69 for 2 fish tacos.
Well, there aren't any places in LA that will compare to the ones in Ensenada. My complaint about TBE being my favorite is the fully dressed taco also, but it will do for here in town.
I would agree that conceptually, the fish taco at Del Taco is spot on, except for the salsa, probably a packet, but that quality and flavor doesn't touch Taco Nazo or others. A factory fried, frozen, then refried fish? I usually only have fish tacos in Ensenada, or other places in Baja, and only take friends to TBE or Taco Nazo so they can experience a pretty decent fish taco .Are you sayin' these other places completely stink?
While I'm no expert on the subject, I have consumed my share of great fish tacos south of the border and marginal ones in LA. It may not fit the criteria listed above, but El Super Taco does a nice version that, may not merit a long commute just for the taco; however, if you're in the area, in my opinion, it's worth a stop for a bite to eat. They have two locations, Pico and Sawtelle, and Santa Monica and Brockton.
Alas, although I will make it to Taco Nazo or Señor Baja next time I'm in their far-flung climes, they really don't qualify as being in L.A. If I'm driving to Chino or Tustin for a fish taco, I might as well drive to Ensenada : )
I'm not saying that the other places completely stink. But it's truly sad that "there aren't any places in LA that will compare to the ones in Ensenada." It's not like there's some magic ingredient that's only available south of the border.
"It's not like there's some magic ingredient that's only available south of the border."
Sure there is... love, pride & dedication. You can't compare entrepreneurs in Baja whose entire financial success rests on * their * ability to cook top notch food every day of the year.... with hard working, fast learning male immigrants but who aren't the entrepreneurs, who don't have cooking in their blood. If the guys that work the lines at the various Taquerias in L.A. could actually cook up magic... they honestly wouldn't be this side of the border... they would be able to make a decent living on the other side.
Having had a place in Ensenada for many years and eating many fish tacos, I had to learn how to closely imitate them when we decided to give our place up. One thing I found was the fish that was used the most at that time was shark. It was probably because it was a lot less expensive than halibut or swordfish. In my opinion, it was much jucier and lended itself better to the taco. A major difference in the tacos you get there and the ones here is the lime. In Ensenada, they use the "Mexican lime" aka key lime. I used to make fish tacos as a fund raiser for a veteran's organization my B/H has belonged to for years. They were a tremendous hit. Instead of using the crema which I found to be a little on the sweet side, I used B.F. mayo and diluted it with the key lime juice to make it pourable. I offered a regular table salsa or the tomatillo, eaters choice. More recently for those that like it really hot, I make chipotle salsa. I miss the days we used to kick back by the ocean but I don't miss the drive and don't want to feel afraid so I'll just make my own fish tacos and and sit by the pool with an ice cold Tecate (with some lime and tequila on top of the can), can't get any better!!!!!!!
The fish used for Fish Tacos in Ensenada is Angel Shark, an inexpensive and plentiful
fish in Northern Baja. If they did use Halibut or Snapper (which is really Rockfish), the price
would be double, triple or even quadruple what you paid on your last visit.
517 S Spring St, Los Angeles, CA 90013
I agree. We used to have a place in Ensenada and ate a lot of fish tacos. I asked a few vendors what type of fish they used and it was always answered shark. Shark, at least at that time, was really cheap but nevertheless delicious. Another note, the lime they use is the Mexican lime, aka key lime. To me, it makes all the difference in the world as to authenticity.
517 S Spring St, Los Angeles, CA 90013
I just had Ricky's Fish Tacos, after seeing recommendations on this board and Yelp!
I had a fish and shrimp and they were the best I've had in L.A. so far. Only open for 4 hours a day.
I look forward to trying the others places on your list!
Ricky's Fish Tacos
1400 N Virgil Ave, Los Angeles, CA 90027