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South of the Boarder … For Fish Tacos and Flacos

March 9th, 2009


Best Mexico Fish Taco
Baja Mexico
Mission: Rubio’s made the taco famous north of the boarder…but who made it famous south of the boarder.

Sargent Goes South of the Boarder…For Fish Tacos and Flacos…Rubio’s made the taco famous north of the boarder…but who made it famous south of the boarder.
Go with Ben on a true Baja 4 wheel- surf adventure for the fish taco Rubio’s Grill stole and made famous in Cali.
Rubio’s Baja Grill in San Diego in many ways started the fish taco craze north of the boarder in 1983 when Ralph Rubio brought his favorite recipe from a small
taco vendor on the Baja coast to his southern California restaurant. But just what stand, out of the thousands, was that and just who was the originator of that amazing taco that later became so famous…not just to surfers…but as a staple of the Baja coast. Check out Sargent’s surprising discovery when he locates Flaco Grande, the Big Skinny as they call him. Its just the tacos he’s famous for. Also check out
Mexico’s unforgiving yet beautiful spots as Sargent gets the full tour from Flaco’s Son. One great surfer on his way to being as tall as his dad…the proud inventor of the best fish taco!

-1 half pounds Dorado (mahi-mahi) or
other firm fish, cut in 2 half inch pieces
-8 ounces full-flavored pale ale or
Mexican Lager
-3 whole eggs, well beaten
-2 teaspoons Coleman’s dry mustard
-1 tsp onion powder (Optional)
-1 tsp ground chipotle chile or other
red chile powder (optional)

-1 tablespoon salt
-Pepper to taste
-2 tsps sugar
-1 half cups all purpose flour +
1 cup for dredging
-Oil for frying (preferable canola or
peanut oil)
-Flour or corn tortillas

Makes 18 servings

1. Mix half of the beer with all other ingredients except fish, oil, and tortillas; blend well with a whisk.
2. When all lumps have been smoothed, continue to add remaining beer until a batter with a consistency slightly thinner than pancake batter is attained. Keep the batter chilled.
3. Dredge fish filets in flour and dip in batter, being careful to coat completely. Allow excess to drip back into the batter.
4. Fry the fish in 350-degree oil for 2 1/2 to 4 minutes until golden brown and cooked through. Drainwell and allow to cool slightly.
5. When ready to serve, heat tortillas and place in a towel or cloth to keep warm.
6. Refry the fish for about 1 more minute to make crisp.
7. Place fish in warm tortillas and garnish with shredded cabbage and salsa; mayonnaise; sour cream flavored with chipotle chiles en adobo; or chopped,
pickled jalapeno, cilantro, and lime juice.

2 Responses to “South of the Boarder … For Fish Tacos and Flacos”

  1. judith samuelson Says:

    so why not tell us which taco stand? the one on rosirita beach or…?? baja is a bit place–the taco stand i remember was north of encinada by about an hour–memorable–would have been there in about ‘90 or a couple years after that..
    you talk about Baja like its a small place..


  2. judith samuelson Says:

    that would be ensenada..

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