Tacos de Pescado El Nuevo Jaliscience in Ensenada
Dateline: November 30, 2012
We set off in the morning from the OC, crossed the border in Tecate, cruised through Valle de Guadalupe wine country, then hung a left when we got to the coast onto Hwy 1 and made a u-turn to pull up to El Nuevo Jaliscience. It’s the first tacos de pescado stand coming into town from the north and sort of across the fish processing plants. But proximity and our gnawing hunger were not the only reasons we stopped here. Jaime, my traveling companion, had been here before and felt it a worthy choice for my first taste of Ensenada street food.
The couple of stools in front of the stand and the ones around the corner were taken. A gallant man offered me a chair at the small table. But I held out for a seat at the counter to get a better look into the cooking area and didn’t have to wait long for one to free up.
Jaime asked for one of each. The counterman confirmed that we wanted one shrimp and one fish taco. Good thing, as peering over the edge of the counter, I discovered some carne asada on the grill too. The tacos are served undressed. The seafood's battered and fried to order, then just plopped down on a single corn tortilla. Here’s what my share of the taco de camarones (shrimp) looked like.
The white sauce at El Nuevo Jaliescience is crema. I added a couple squirts, plus pico de gallo, shredded cabbage and a squeeze of lime. Delectable! I asked Jaime what the secret was to the deeply flavorful and crunchy golden brown batter. In a conspiratorial whisper, he replied, "Lard, they’re fried in lard."