Ensenada, Baja Mexico
Tacos Fenix is a street cart offering fish and shrimp tacos only, it is fresh, delicious and a pain to eat standing up…………but so worth it. Each fish taco is $1 US, and the shrimp are a maybe twice that, I can’t remember. You order the fish tacos, then add condiments yourself and eat, paying when you’re done. For shrimp you have to pay and get a ticket then turn in your ticket to get your hot, delicious 3 shrimp taco. Shrimp is my favorite, but it’s not any better than the fish, both are hot , light, generous, make you want more! There is fresh salsa, cabbage, pickled onions, onions and cilantro and salsas, with crema and spicy crema too. This is absolutely my favorite fish and shrimp taco cart on the planet.
La Flor de Calabaza - Chilaquiles Verde with black beans, fried eggs and bacon with avocado and pickled onions. We love, love, love this place. Everything is fresh, delicious, unique, and locally sourced, nothing is processed or artificial. We’ve been twice and are willing to wait however long it takes for the small staff to take our order, cook and serve it. It is so worth it, come here, relax and enjoy the food, and retail items they have to offer, then set off on your day in Ensenada getting off to a fantastic start.
Another plus about this place, it’s across the highway from L.A. Cetto winery tasting room,
Anthony Bourdain No Reservations, season 8, episode 8. It was because of this show that on a trip to Rosarito with girlfriends, we headed to Ensenada for tostadas. La Guerrerense was on a side street off Alvarado as a street cart and served a variety of seafood ceviche tostadas. I tried the clam and urchin that seemed to be the favorite and had a second one of scallop and fish.
I need to say that I’m not a ceviche fan, but when Tony recommends it, I gotta try it. It was served on a crispy corn tostada, the seafood was varied and the assortment of toppings were fresh. There was a variety of house made salsas, mild, fruity, hot and unique, I have to say, if you’re a ceviche fan, they have a lot of combinations, but I’m not. The seafood tasted fresh, but raw is not my preferred method of preparation. The ceviche I’ve had and liked was ‘cooked’ in citrus juice, probably for hours, this seemed to be diced and had limon squeezed on it prior to serving and that left it a little too raw for me. So, I’m not a good judge of ceviche tosadas, but had to see what the hype was about, and it had unique combinations so at least it wasn’t boring.
