All the things at San Diego’s well-liked seafood-focused taqueria Fish Guts — from the fish to the masa for the tortillas — is sourced domestically. Working in a small kitchen with no freezer, chef-owner Pablo Becker makes his fish tacos utilizing no matter native San Diego fishermen usher in on a regular basis. Becker often purchases regardless of the rockfish of the day may be for the spot’s best-selling Baja taco: “As an alternative of utilizing what different folks historically use, frozen tilapia or one thing like that, we need to use the very best ingredient,” Becker says. “And I do assume the West Coast has among the greatest rockfish.”
Maintaining with the restaurant’s philosophy of serving the freshest meals potential, all the things on the Fish Guts menu is made to order. Prep prepare dinner and tortilla maker Jimena Alvarado hand-makes as much as 200 tortillas each day, cranking them out as order tickets are available in. “All the things we do is a la minute,” Becker explains. “[There] is nothing that’s pre-cooked, pre-battered, pre- something.”
Clients at Fish Guts can look forward to finding trendy takes on conventional Mexican cooking. For instance, Becker makes use of mustard in his fish taco batter, a trick he discovered on a visit to Ensenada, the place the fish taco was invented. A slaw on the Baja taco has a base of three cabbages and is made with pico de gallo and chipotle aioli. In the meantime, the blackened fish taco makes use of two cabbages, purple onion, jalapeno, cilantro, and the identical aioli.
Though Becker intends to serve his tacos on a regular basis from midday to 9 p.m., he commonly sells out earlier than dinner service.
Watch the newest episode of The Specialists to see how Fish Guts expertly serves up among the freshest fish tacos in San Diego.