Baja California, the long peninsula south of California, is where the fish taco became famous. Its Pacific and Sea of Cortez coasts supply abundant seafood, and its border cities, Tijuana above all, have developed one of the most dynamic taco scenes anywhere.
The port city of Ensenada is widely credited as the home of the battered fish taco. Strips of mild white fish are dipped in a light, beer-style batter, fried until crisp, and tucked into a corn tortilla. Diners then dress them at the stand with shredded cabbage, pico de gallo, a thinned mayonnaise or crema, salsa and lime. Shrimp tacos (tacos de camar贸n) are made the same way.
Tijuana is a meat town. Its taquer铆as are known for carne asada grilled over mesquite, adobada shaved from a trompo, and a creamy, loose guacamole sauce spooned on top. Tijuana is also the launchpad for the crispy, cheese-filled quesabirria dipped in consom茅, which spread through Southern California and then the world in the late 2010s.
Along the coasts, you will also find smoked marlin tacos (marlin ahumado) and seafood cocktails (c贸cteles) served from carts. Flour tortillas show up more often here than in central Mexico, reflecting the influence of neighboring Sonora.
Signature Tacos
- Taco de pescado (battered fish, Ensenada style)
- Taco de camar贸n (battered shrimp)
- Tijuana-style carne asada with guacamole sauce
- Adobada from the trompo
- Quesabirria de res with consom茅
- Marlin ahumado (smoked marlin)