Best Fish Tacos in Ensenada AND Los Feliz

When food is delicious, it makes people happy. When delicious food is cheap, people come in droves. When cheap, delicious food is served next to a condiment bar that allows you to orchestrate a bite that will make your mouth do cart wheels and triple salchows, people become psychotically devoted. Or, at least, I do...especially the psychotic part. Tonight, after flying cross country and being awake for over 22 hours, I drove to Los Feliz on a mission! I needed something that has been camping on my brain since my first taste two weeks ago…the tacos at The Best Fish Taco in Ensenada. Exhaustion was swept away in my frenzy. No jetlag could hold me back. Like a woman possessed, I gunned my Honda forward, dodging traffic like Ali, obeying the law like I was OJ. I had places to go and tacos to eat! How could I be concerned with something as minor as a red light when there’s a deep fat fryer on Hillhurst that needs me and my order?

Like a thief in the night, this unassuming little culinary treasure crept in over the summer without fanfare or pretense. Owned by Joseph Cordova, a charming man with a soft spot for the Baja peninsula, this is the taco shack that love built. Check out the furnishings he personally brought in from south of the border or watch the way he reverently lays a piece of battered fish into the bubbling cauldron of oil, you can see this gentleman truly cares. And everyone knows that food made happily and with affection tastes better.

It’s that same jubilant ministration that is in full effect at the salsa bar. Birthed from Joseph’s imagination, you will find a number of outstanding and innovative creations like a spicy Pineapple concoction that is spectacular or a Mango salsa that had to be constantly replenished during one visit as worshippers ladled heaping piles over fresh flaky fish and plump shrimp. From a spicy Avocado number to the classic Crema and shredded Cabbage, the cornucopia of choices is both daunting and inspiring. So many flavors…so little time.

Make the time, damn it! It’ll be well worth it. Besides, at only $1.50 (Fish) to $2 (Shrimp) per taco and $1 for a drink, it’s not like it’ll put a crimp in your budget. You may be staring out at a body shop and listening to the whiz of cars flying up and down Hillhurst but take a bite and be transported to a place with white sand, lapping crystal clear water and the flavor of fish that was swimming under an hour ago. Settle in to one of several outdoor plastic picnic tables and enjoy the essence of an Ensenada taco; a warm, toasted tortilla filled with the fresh, meaty richness of fried seafood and the myriad of choices at the salsa bar. All that and zero fear of Montezuma’s Revenge. Many before have been driven to madness by passion and addiction. After a few dollars worth of Joseph’s masterpieces, you’ll be head over heels too. It’s love at first bite.

Best Fish Tacos in Ensenada

1650 Hillhurst Ave
Los Angeles, CA 90027

Cash Only (so come prepared)

11am-they run out of fish (about 8pm)

Closed Monday

If we’re heading down a’Mexico way, we can’t leave without dessert and there is nothing better than a fresh-from-the-oil Churro (all you Flan people can just settle down). We’re going for the gusto today! Bust out the Fry Daddy and let’s show the world why fat and sugar are the two best food groups.

Churros

Four servings

Ingredients-

Vegetable Oil

1 cup water

1/2 cup butter

1/4 teaspoon salt

1 Lemon, zested

1 cup all-purpose flour

3 eggs, lightly beaten

1/2 cup sugar

1 Tablespoon ground cinnamon

1. Prepare to fry the churros by heating oil in a large heavy bottomed frying pan (or deep fat fryer) to 350 degrees.

2. Heat water, butter, salt and lemon zest to a rolling boil in a large saucepan. Over low heat, stir in flour until mixture forms a ball, about 1 minute. Remove from heat.

3. Beat in eggs. Continue beating until smooth.

4. In a large shallow container, mix sugar and cinnamon.

5. Spoon churro batter into a cake decorators' tube or bag fitted with a large star tip.

6. Using equal pressure, carefully squeeze 4-inch strips of dough into the hot oil.

7. Fry 3 or 4 strips at a time until golden brown, turning as needed to maintain even cooking and color.

8. Drain on paper towels slightly before rolling in cinnamon sugar.

9. Enjoy!

If fried dough rolled in cinnamon sugar to top off fried fish tacos weren’t enough, whip up this chocolate dipping sauce to accompany the churros. Hey, if you’re gonna go, go big!

Ingredients-

4oz dark chocolate, chopped

2 cups milk

1 tbsp cornstarch

4 tbsp sugar

1 teaspoon cinnamon

1. In a small sauce pan, heat milk over medium high heat, stirring occasionally. You do not want to boil the milk, just raise the temperature to a simmer. Reduce heat to low.

2. Place one cup of the warmed milk in a small bowl. Add cornstarch, sugar, and cinnamon, stirring until they dissolve.

3. Add chopped chocolate to remaining milk in saucepan and whisk until smooth.

4. Add milk-cornstarch mixture to the chocolate and whisk until smooth and thick, about 5 minutes.

5. Serve warm alongside Churros.