¡Sabor!

5/23/08—Extra Extra! Scott Hocker delivers another batch of authentic Mexican dishes. Round 3: fish tacos.

By Scott Hocker, Photograph by Matt Bloom

Estado: Baja California

Especialidad: That debilitating heat wave had me wishing I were on a beach in Ensenada, eating fish tacos and nursing an icy Dos Equis. There’s no sand in sight from our office near the Embarcadero, but there is a superb fish taco nearby—and it’s even available near the water. At Mijita, flaky mahi mahi is battered and deep-fried. Then, the pescado is placed on two housemade tortillas and finished with avocado crema and cabbage slaw perfumed with the earthy tinge of oregano. Plopped on a bench overlooking the Bay and a mini-fleet of ferry boats, it’s not exactly Mexico, but it’ll do.

One Ferry Building Marketplace, Number 44, S.F.