Fish Tacos Spawn Delight
The taco renaissance taking the nation by storm is spurred partly by innovative chefs. But Americans seem to have recently realized that just about anything tastes better and is more fun to eat when it’s nestled in a folded tortilla.
By Christopher Koetke, CEC, CCE, HAAC
At the Kendall College School of Culinary Arts in Chicago, we keep our finger on the pulse of emerging food trends. What’s on the horizon in the taco realm? Fish tacos.
While fish tacos aren’t new, they’re not yet everywhere. After first tasting a Baja fish taco in Mexico, Ralph Rubio returned to San Diego to hand-craft his own recipe and introduced America to the fish taco in 1983. Now with dozens of restaurants in California, Nevada, Utah and Colorado, Rubio’s still menus The Original Fish Taco® that started it all: sustainable wild Alaska pollock hand-dipped in seasoned beer batter and cooked to crispy perfection, then topped with Rubio’s white sauce, mild salsa and fresh cabbage and served on a warm stone-ground corn tortilla and garnished with a slice of lime.