Mexico: One Plate at a Time (2003)

Episode Overview

Fish tacos are a delicious reflection of Ensenada’s rich heritage, featuring fresh fish from the ocean, crispy batter influenced by Asian traditions, and creamy sauces inspired by Spanish cuisine, all wrapped in a Mexican corn tortilla and enhanced with a kick of chile. We explore some of the finest examples at Mariscos El Norteño, right across from the Ensenada Fish Market, and at Los Originales El Chopipo, a corner stand that has been around for three decades. No food tour in Ensenada is complete without visiting La Guerrerense, where Sabina Bandera Gonzalez has delighted patrons with her exceptional seafood ceviches and tostadas for over 29 years. There, Rick enjoys a sumptuous platter of shellfish and incredible sea urchin tostadas. At Marco Antonio, Rick treats himself to shrimp tacos slathered in chipotle cream. Then, back in Chicago, Rick throws a seafood taco gathering, sharing tips for creating delectable fried fish tacos at home.