![]() “Besides, I wasn’t the only gringo in San Felipe with a business major. “It was one of those rare moments of inspiration,” says Rubio of that fateful night. Rubio’s is a multimillion-dollar company. Today Carlos’s old San Felipe stand still operates, but under different ownership. The menu is simple: tacos, burritos, or more. Long version- this joint is the real deal. Short version - rock solid street tacos in a no frills environment. But Carlos had moved ― some said to the rival fish-taco center of Ensenada. If your craving fair style grilled fresh tacos, this place is pretty good, very authentic. Not long after the opening, Rubio returned to San Felipe to see the legendary Carlos and give him some money as thanks. Eventually Rubio figured out a recipe that worked, and with the backing of his father, opened his first restaurant in 1983 in an old, failed hamburger stand near Mission Bay. “It was late at night, I’m drinking Coronas with my buddies, and the thought hit me: If he doesn’t want to open a stand, why don’t I just get the recipe?”Ĭarlos provided Rubio with a recipe, though he didn’t specify exact amounts of ingredients. Weve got something to satisfy every taste whether youre looking for. “I vividly remember the conversation,” says Rubio today. Look no further for the best tacos, burritos, nachos and more in Southern California. Carlos, making a decision that he can only hope his wife never hears about, replied that he didn’t want to leave Mexico. One night Rubio suggested that Carlos open up a stand in San Diego. Rubio was particularly fond of the fresh fish tacos made by a vendor named Carlos. In addition to cerveza, fish tacos at local stands proved to be their main sustenance, and became one of the prime reasons they would return to San Felipe each spring. That was the first year Rubio and friends at San Diego State went down to San Felipe on the Sea of Cortés. Done right, however, grilled fish tacos can taste mighty good, authenticity issues notwithstanding.Īll of which means that Ralph Rubio made the right call in 1974 when he decided not to stay home and study during spring break. ![]() These new heart-friendly tacos may be more healthful, but they tend to lose their soul along with the fat. We believe in the power of treating our guests like family and our. Though many Americans are only now learning about the simple virtues of fish tacos, surfers and seasoned Mexico travelers have long considered fish tacos an integral part of the Baja experience.Īs fish tacos reached El Norte, they went upscale ― out of the fryer and onto the grill. The Beach House is a family owned and operated restaurant located in Central Phoenix. From the beginning, many people-including Debbie and me (but. In the meantime, this Baja export has become the border cuisine of the moment. TacoLu opened in 2008 in a little building on Beach Boulevard. They say their port town is the fish taco’s true home, dating at least from the opening of the Ensenada mercado, in 1958. But the señoras hustling and hawking virtually identical fish tacos at virtually identical stands at Ensenada’s fish market won’t stand for that. San Diego fish-taco mogul Ralph Rubio, whose chain of stores makes him the great white shark of the fish-taco world, cites San Felipe as the source. What everyone doesn’t agree on is where in Baja the archetype originated.
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