![]() ![]() “Besides, I wasn’t the only gringo in San Felipe with a business major. “It was one of those rare moments of inspiration,” says Rubio of that fateful night. Rubio’s is a multimillion-dollar company. of freshly sourced ingredients and seafood: Fish tacos, catfish, New England clam chowder, jumbo shrimp, ahi poke, and more. Today Carlos’s old San Felipe stand still operates, but under different ownership. But Carlos had moved ― some said to the rival fish-taco center of Ensenada. Not long after the opening, Rubio returned to San Felipe to see the legendary Carlos and give him some money as thanks. Eventually Rubio figured out a recipe that worked, and with the backing of his father, opened his first restaurant in 1983 in an old, failed hamburger stand near Mission Bay. “It was late at night, I’m drinking Coronas with my buddies, and the thought hit me: If he doesn’t want to open a stand, why don’t I just get the recipe?”Ĭarlos provided Rubio with a recipe, though he didn’t specify exact amounts of ingredients. “I vividly remember the conversation,” says Rubio today. Carlos, making a decision that he can only hope his wife never hears about, replied that he didn’t want to leave Mexico. One night Rubio suggested that Carlos open up a stand in San Diego. Rubio was particularly fond of the fresh fish tacos made by a vendor named Carlos. In addition to cerveza, fish tacos at local stands proved to be their main sustenance, and became one of the prime reasons they would return to San Felipe each spring. That was the first year Rubio and friends at San Diego State went down to San Felipe on the Sea of Cortés. Done right, however, grilled fish tacos can taste mighty good, authenticity issues notwithstanding.Īll of which means that Ralph Rubio made the right call in 1974 when he decided not to stay home and study during spring break. ![]() These new heart-friendly tacos may be more healthful, but they tend to lose their soul along with the fat. Though many Americans are only now learning about the simple virtues of fish tacos, surfers and seasoned Mexico travelers have long considered fish tacos an integral part of the Baja experience.Īs fish tacos reached El Norte, they went upscale ― out of the fryer and onto the grill. In the meantime, this Baja export has become the border cuisine of the moment. They're also very simple to make, so this recipe really is a must-try Baja Fish Tacos originate in California, or San Diago, to be precise. They say their port town is the fish taco’s true home, dating at least from the opening of the Ensenada mercado, in 1958. These homemade Baja Fish Tacos are so delicious with the most wonderful balance of flavor and texture you can imagine. But the señoras hustling and hawking virtually identical fish tacos at virtually identical stands at Ensenada’s fish market won’t stand for that. San Diego fish-taco mogul Ralph Rubio, whose chain of stores makes him the great white shark of the fish-taco world, cites San Felipe as the source. What everyone doesn’t agree on is where in Baja the archetype originated. For the hot sauce, feel free to use your favorite! In the test kitchen, we like Cholula or Tapatio, but Tabasco or even Sriracha would also be delicious.On this everyone agrees. It’s the perfect pairing for our shrimp and cabbage slaw, and tbh, would go just as well on almost any of your favorite tacos. The true winner of these shrimp tacos? The garlic-lime mayo.You only need 4 ingredients (plus salt) to make it: mayo, hot sauce, lime zest, and garlic powder. ![]() Using a paring knife, make a thin incision next to the vein, then use the tip of your knife to remove it. *Technically* you can eat the vein, but it can make things a little gritty so we prefer to remove it. The tail can also be pulled off, but do it gently to preserve as much meat as possible. To do it, place your thumbs on the underside of the shrimp (where the legs are) and pull the shell away from the body. But, if you bought them with the shells & tail on, don’t stress! Removing the shell and tail from shrimp is actually super easy. Since these shrimp are going in a taco, it's really best that they're totally free of shells. If you’ve got one, you can also heat your tortillas in a hot cast iron skillet. The char gives them a little smoky flavor, warms them up, and makes them more pliable. We use corn tortillas in this recipe, but if you prefer flour, you can use that instead! Whatever you choose, we like toasting our tortillas over the open flame on our stove. Serve 'em up with a margarita and extra hot sauce on the side, and you’ve got an easy dinner to come back to again and again. Ready to switch up the classic fish tacos? Upgrade the staple summer dinner with these cilantro-lime shrimp tacos! The combination of avocado slaw, marinated shrimp, and garlic-lime mayo makes for a seriously delicious taco. ![]()
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