Fish Tacos
Long ago in a small-town mission church in Arkansas a priest (who is now a bishop) told me about the CASE method: copy and steal everything. The following is from the San Francisco Chronicle. For a look at how WE do Fish Tacos here in our household, go here.
SOUTH TO NORTH
South to North: Baja meets bayou in a fish taco
Jacqueline Higuera McMahan, Special to The Chronicle
Fish tacos, much like margaritas or salsa and chips, are one of those Mexican entities that changed as soon as they crossed borders and became popular.
A legend then developed that they had to be made a particular way to be authentic - or as authentic as mass marketing could make them. Part of the legend associated with fish tacos is that no one could get the recipe for the "secret sauce" always drizzled over the genuine dish.
The first time I ate a fish taco was during a snorkeling trip to Isla Mujeres off the Yucatan Peninsula 30 years ago with my husband. The two guys running our small boat caught a sea bass, and cooked it on a remote beach over an improvised grill made of crisscrossed green palmetto sticks.
Our fingers were our utensils as we broke off pieces of fish nicely charred around the edges, wrapped them in warm corn tortillas, squeezed on fresh limes, and even added droplets of the lethal-looking homemade hot sauce. I'll always remember this as one of the best meals of my life. Even the sand tasted good.
A few years after the beach-grilled fish, I was told in San Diego that the only fish taco to have must be deep-fried in a casing of beer-batter and doused with that infamous "secret sauce" that Baja vendors used and actually turned out to be mayonnaise thinned out with water or milk and maybe a tiny bit of vinegar.
Who would have expected the "secret sauce" to be more complex than...
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