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Article: Baja-mian rhapsody: Fish tacos are tasty, easy to make -- and scarce.
- Article from:
- Chicago Tribune (Chicago, IL)
- Article date:
- September 20, 2007
CopyrightCOPYRIGHT 2007 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Kevin Pang
Sep. 20--Let us consider the fish taco.
It is a travesty that Chicago, America's third-largest metropolis, lags so far in per capita fish taco consumption. True, you can find it, as I did at about a dozen restaurants, under the "fish taco" umbrella. Both fish and taco components are present. But often the fish comes grilled and topped with foreign accouterments -- mango salsa, citrus slaw and the like -- and that, to me, is a fish taco phony. A lie.
For a true fish taco, certain conditions must exist. Look to Baja California for inspiration.
It begins with warm corn tortillas (flour is too heavy), typically two ...