July 3, 2020

The Original Fish Tacos 🐟 🌮 !! MEXICAN STREET FOOD in Ensenada, Mexico!! 🇲🇽

– Hey everyone, hope you'rehaving an amazing day.

It's Mark Wiens, I'm in Ensenada, Baja California, Mexico, and this is a seafood paradise.

Today we're gonna go on anEnsenada street food tour.

We're gonna eat tons of shellfish.

Another highlight isgoing to be The original.

The place where theyinvented the fish taco.

The fish taco.

So, welcome to Ensenada, we're gonna get started eating now, and I'm gonna share allof the food with you in this video.

(upbeat music) We're at kind of the outskirts, the beginning of Ensenada, but the drive from Popotla was incredible.

On the cliffs, the viewsof the Pacific Coast are incredible, Baja California.

(speaking in foreign language) – And when they swim through the water, the fin sticks out like a shark.

Like people flee in fear.

– [Mark] They have alot of them in (mumbles) (speaking in foreign language) or moonfish, its a moonfish.

– Moonfish – I know it's sun or moon, sun or moon? Moon, that's what it is.

– [Jeffrey] They are goofy looking.

– [Mark] Yeah, they are goofy looking.

– Like when they swim.

– [Mark] It does it looklike a moon with a fin.

This place is in themiddle of the neighborhood in Ensenada, on the outskirts of Ensenada, and you come inside they have a food cart on the inside here but it'sliterally in somebody's home.

Is it a soup here that they serve? – Yeah, soup.

– This entire restaurant is dedicated to the Opah, moonfish.

(speaking in foreign language) – Chef is just showing us, and he's the fisherman too.

Chef and fisherman.

He's showing us the moonfish, now.

That face, that eyeball, it'slike the size of a tennis ball and those lips, look atthe size of those lips.

(chuckles) (speaks in foreign language) (car engine roars) – Its called Caldo de Opah.

So, Opah is the moonfish.

and you can see, what'samazing as he dishes it out is that, it's like a chicken, there's both dark meat and white meat on the Opah fish.

And so you come here, it looks like there's mightbe some tomatoes in it, and then it's like it'salmost like a stew of a soup and then you come here, there's like garnishings.

You can add in your ownhabanero, there's onions, there's lime, there's cilantro, there's a habanero salsa and also some like winesauce that you can add.

But first, I'll justtaste the broth by itself.

I can smell cloves in it.

– [Jeffrey] It's impressive, Wiens.

– It does taste like cloves, wow.

– [Jeffrey] That's surprising.

(chuckles)I didn't see this coming.

– That's wonderful, actually.

The white meat is literallylike chicken, it's so fleshy.

It's so firm.

Oh, and that clove flavor and then the next thing you have to add is a little bit of wine.

Straight up wine into the soap.

Oh, wine.

Okay.

Oh and then finally a squeeze of, add about a little squeeze of lime too.

(speaking in foreign language) – Maybe wine vinegaror just straight wine? – [Scott] I think itsjust straight up wine.

– Straight up wine? Let me just taste it.

Oh, yeah, this is straight up wine.

Oh that's amazing didyou put wine in there? Oh that's amazing.

It gives it that acidity, plus that lime juice, plus the flakiness of the Opah.

This habanero salsa is incredible too.

Spoonful of that habanero salsa.

Habanero salsa is incredible.

– [Jeffery] Right?- [Mark] Yeah – [Jeffery] And that's great.

– I love that clove flavor I love the like simplicity, focusing on the Opah.

This is such a comforting dish.

(upbeat music) (speaking in foreign language) – That was like as comforting as possible in a fish soup.

Just the chickenniness of that Opah, the meatiness of it, the contrastof the white and dark meat and the condiments are whatmake it as well in Mexico.

Just the onions, thecilantro and the salsas.

How is it Paco? (chuckles) – Finishing the Opah soup.

– [Mark] Yes.

(Upbeat music) (speaking in foreign language) – Meeting up with Sabina, the owner here.

The amazing, the legendary Sabina.

It's an honor to be here.

(speaking in foreign language) – [Jeffery] It's her specialty here.

(speaking in foreign language) – Unbelievable, AnthonyBourdain called this the world's greatest street food stall.

Sabina is an amazing lady and there's just like seafood and tostadas and shellfish flying around this cart.

I don't even know where to look.

Like they're just slicing up shellfish (background noise drowns out speaker) There's different types of clams.

There's tostadas just flying around.

There's like juices andlime being squeezed.

You smell the vibrant aromas.

It's like the entire sea on one cart.

(speaking in foreign language) It's like an ooni paste on the bottom.

A variety of shellfish on top.

She sprinkled on somehabanero and then also some, it's like an almond chili oil on top.

A nutty almond chilly oil.

The weight of that, the toppings on that.

That is one of the mostbeautiful, handheld things, I've ever seen in my life.

(speaking in foreign language) – Oh wow.

(speaking in foreign language) (chuckles) (speaking in foreign language) I can not even believe it.

(speaking in foreign language) She's a hero, and shejust wiped my lips for me.

That's a moment I willcherish for the rest of my life without a doubt.

I cannot even believe it, the vibrancy of flavors.

They're just erupting out of it.

– [Jeffery] I need youto take a giant bite.

– I think we could, like, cancel all further plans.

– Yeah, we're done.

– Just eating everything on the menu here.

(chuckles) – [Jeffery] Yeah (chuckles).

Its ooni.

– [Man] Ooni bath.

– Its like ooni melting.

And this one is the, just the straight ooni – [Man] Oh the ooni.

– [Mark] Yeah its ooni basically.

But this one is like the pure.

The other ones you'd start with this base, with the ooni base but then add shellfish and other things, shrimp on top.

This one is just straight the ooni just to get a taste of it.

(speaking in foreign language) This ooni, you can taste theonions, the hardness of it.

It's sweet, the chili oil, it's so creamy.

(speaking in foreign language) – This is something that she's famous for, these massive clams.

They chop up and then you mix with salsa and I think there's somelemon, lime juice in there to.

Because I don't have a spoon, I'm just gonna drink it.

The juice, the lime juice in there.

The natural sea foody juicesand the texture of them.

Just cooked by the lime juice.

It's like a suviche, lime.

The acidity, the salsa in there.

One of the world's greateststreet foods stalls, and Sabina's energy, and friendliness.

Also, just like elevates thisplace, making it so great.

(speaking in foreign language) I asked Sabina, what should I order? she immediately said, ” Especial.

” The special.

(speaking in foreign language) (soft music) (speaking in foreign language) – [Mark] You like a (mumbles) crunch.

– Yes.

– Yes sir.

(speaking in foreign language) – [Man] The shrimp.

Salt.

A little spicy.

(speaking in foreign language.

) For you.

(Mark speaks in foreign language) (Sabina speaks in foreign language) (upbeat music) (speaking in foreign language) – Basically, every seafood they offer and then Sabina I gaveit that salsa treatment and her special sauce treatment.

Especially her like secret almond oil, nutty peanut oil that is drenched up, that just like gives it the edge.

Everything just perfectly stacked.

Stacked into the most beautifultostada you'll ever see in your life.

Look at that.

I think also one of thejoys of eating a tostada is just they're kind ofawkward to eat actually, you don't really knowwhether to bite them.

They are served with a spoon but I just like to straight go for it and see what happens, younever know what's gonna happen.

(speaking in foreign language) That is life changing, so refreshing.

Its so like, everything from the sea.

It's like the sea on a tostada and this is the sea on a foodcart, unexplainably delicious.

(lively music) I'm gonna cherish that salsa on my cheek for the rest of my life.

Literally, a pyramid of seafood.

(speaking in foreign language) – One more bite from Sabina.

Straight up slice the blood clam, squeeze on lime juice, a little bit of salt and a little bit of salsa, right? A little bit of salsa, and just a straight up blood clam shot.

(speaking in foreign language) The salty, oceany flavor of that.

And just contrasted bythe lime juice, the salsa and that salt.

(speaking in foreign language) I'm just like walkingaround in circles confused and dizzy right now.

It's just so many things.

You just wanna stand here and eat.

Like literally, thisis a shellfish paradise of like the freshestmost vibrant shellfish you've ever tasted.

Blood taco shot? Its ablood taco shot, oh yes.

– It's off the hook.

– It is off the hook.

We're basically swimming inthe sea right now just on land.

– Cheers Sabina, you're the best.

– [Mark] Really the best.

– It's magical.

– [Jeffrey] I love the texture.

– Yeah, it's perfect.

(speaking in foreign language) If we don't leave soon, I think we might evenspend the night here.

(speaking in foreign language) Some salsas from Sabina, from the family.

Thank you so much.

Thank you, man.

Nice to meet you.

– Nice to meet you ( Speaking in foreign language) – I can't talk anymore, that's just a special place.

A special amazing, amazing, woman Sabina.

– [Man] You smile, you smile.

(chuckles) – Thank you, nice to meet you.

Oh we're here already, It'sright around the block.

(chuckles) Oh, here it is (laughs loudly) Literally we just rounded the corner.

It's not even like halfa block to the next place and we're at the next place.

(speaking in foreign language) I'm not even totallysure what they serve here but we just walked in there.

I just smelled like a poof of smoke.

I feel some humidity and we're walkingimmediately to the back here.

– [Man] This is tuna.

– They're famous for their smoked fish, especially smoked Tuna.

This is the fish they smoked for 14 hours.

You can see the fire down here.

It's an entire smoker hut and just huge chunks offish, huge chunks of Tuna.

(speaking in foreign language) That aroma, that smokiness, that's a beautiful thing.

Okay, I think we're going back into the main room to try some.

(upbeat music) (speaking in foreign language) It's hot, it's fresh.

It's salty and smokey.

That tastes like fishbacon, it's fish bacon.

(speaking in foreign language) This one is the eggs.

It's a little like dry and crumbling but so smoky, so flavorful again.

I'm gonna try my next bitewith that squeeze of lime.

Oh yeah, really good with the lime.

The contrast is obvious.

I did see that bone.

That one is more lean.

Like, it's a little drier.

(speaking in foreign language) Thank you, such a cool place.

I love, how they smoke it all on spot.

You tasted it on spot, that's so freshly smoked.

You can just taste thesmoke embedded in it.

That was delicious, this is the spot, and we are moving on to the next place.

(upbeat music) Again, that was like a three minute drive around the corner in Ensenada.

So many things are close, so much condensed food.

Next, this is a big event because Okay, they didn't actuallyinvent the fish taco, but they are creditedwith popularizing it, with promoting it, with being the first to really coin the term fishtaco and start serving it at a restaurant style to customers.

And so we're here it's called Tacos Fenix and it is packed.

It's like a food box cart.

We're gonna try there fish tacos.

(speaking in foreign language) – Cabbage is crucial.

(background noise drowns out speaker) Like without the cabbage, don't bother.

I like to do green on oneside and red on the other.

– Like strips of fish, they go into the batter.

He just fully cooks them in batter, straight into the oil and they deep fry in this like unique pan where the fish can then, once it's finished cooking, he can put it lifted out ontothe rim of the pan to drain and also keep hot, and like keep fresh.

And then we order a taco.

It's so simple, I meanit's just the tortilla, the fried piece of fishinto your tortilla, and it's really allabout these condiments.

(speaker drowned out by background noise) Cabbage is necessary, it's mandatory.

(speaking in foreign language) An original, Ensenada fish taco (Mark speaks in foreign language) Again, just like that perfect, crunchy.

Oh, okay, thank you.

I don't know if tomatoes is necessary.

(Mark speaks in foreign language) Tomatoes and onions and cilantro and then I'm gonna go get some cabbage.

The bready crunchinessof that, and it's so hot.

A must is the cabbage.

Some of that green salsa.

and then the red salsa and then finally a bit, theextra picante, extra spicy.

(chuckles) – [Man] The more spicy one, good.

– All right, that looks perfect.

Okay, one more ingredient we need topping is like sour cream.

A bit of that, all right, perfect.

The different salsas.

I might have over cabbaged it though.

That cabbage and the fried lump of fish.

– [Jeffery] There it is.

The first bite of the original fish taco.

– Again, that's just likeeverything it needs to be.

The simplicity, the sauces, the cabbage is a must.

The fish, it just melts inyour mouth, It's so soft.

Simple, delicious, refreshing.

Refreshing even though it's fried.

That really is everything it needs to be.

I love the way the fish justlike melts in your mouth.

(soft music) The final bite.

(Upbeat music) I like the slice of that fish though.

– The tortilla looks better.

Its got a very unusualcut of cabbage, right? – Its like its been spiralized.

– So right across the street, there's another fish taco stand.

Which they also make fish tacos and just for research purposes we have decided to walk across the street and try them too, for the second fish taco and it looks really good.

They're frying it freshin a similar fashion but the strips of fish almostlook like flatter and wider.

– Which I like the idea.

There's a little bit of better ratio.

– Kind of like flatter (mumbles) with a different tortilla The cabbage is very, very finely shaved.

Jeffrey has already dressed it with some (speaking in foreign language) some of the cabbageand some of the onions.

(speaking in foreign language) (chuckles) You're not happy withyour red sauce ratio.

It's your first bite? – [Jeffery] They're we go.

– Going in.

– Oh my God, is it better? – It's awesome.

That breading on their fish is incredible.

It's not so fluffy.

It has some spice in it.

– I refuse to admit, – So hot and fresh.

– That this is better than the original.

I won't do it, I won't admitthat this is incredible.

– It's incredible like thefish melts in your mouth again.

It's almost like a differenttype of fish almost.

Like the one they're using at the place across thestreet is more buttery.

And it's like a morelike breadier coating, deep fried coating.

This one is more firm, the fish.

Less breading and taste more spicious.

The tortilla is like nice and charred.

The tortilla is nice and charred yeah and then like similar toppings I'd say.

The salsas are good all around.

The salsas are good but thatis tasty, simple, flavorful.

That's fresh, that's delicious.

The cabbage in that may need sour cream.

Paco, how do you like it? – Less breading- Breading.

and you can taste better the fish.

– [Jeffery] It's almost worthgetting one for the road.

We are not gonna eat for like an hour.

– [Scott] It's gonna be a while, yeah.

– And with that fish taco, two fish tacos, one across the street from each other that completes this brief, quick but extraordinarily delicious and historic and memorable and hospitable and just ultimate pillarstreet food tour of Ensenada.

The people are friendly, the food incredible.

It's so laid back and thequality of the seafood, the quality of the shellfishwill just blow you away and the highlight, really not even joking.

One of the greatest, one of the best streetfood stalls in the world.

Sabina, she is a legend.

She's a culinary hero.

She is worth coming to Ensenada.

I would just go straightto Sabina to her stall.

Eat as many tostadas as you possibly can.

And also a huge thankyou to Jeffrey Merrihue.

I'll have his link in the description box for arranging this tour and to Scott.

He's a gringo in Mexico.

He blogs about food, he loves Mexican food.

I'll have all their linksin the description box below and also Paco for taking us around.

And I wanna say a huge thank you to you for watching this video.

Please remember to give it athumbs up if you enjoyed it.

Leave a comment belowI'd love to hear from you and if you're not already subscribed, be sure to subscribe now and also click the little bell icon, so you get immediately notified of the next video that I publish.

Good afternoon, goodbye from Ensenada and I will see you on the next video.

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