Peninsula how to deep fry foods. However they were created, fish tacos thankfully migrated north in the 1970s with surfers returning to California after chasing waves south of the border, and 50 years later they are a staple on many Monterey County restaurant menus, especially along the coast. They make the perfect lunch, appetizer or even main dish at dinner. A good traditional fish taco requires a few key ingredients: a corn tortilla; grilled or battered fried fish, preferably fresh and locally caught; shredded cabbage; a sauce with crema or sour cream as its base; and a salsa. Every fish taco should come with slices of lime for a last-minute burst of freshness. Ripe avocado is always a welcome addition. The variations for fish tacos multiply from there—some people prefer flour tortillas, some might like crema with a kick or a salsa using tropical fruits. A good example of this street taco is found at Wedo’s Tacos, the taco truck parked on the back patio of Dust Bowl Brewing Co. near both Fisherman’s Wharf and Wharf #2 in Monterey. They’re the perfect accompaniment to one of Dust Bowl’s craft beers. A beer batter envelopes locally caught rock cod and is deep fried, then topped with a cabbage slaw, pico de gallo and an avocado crema. Buy just one as a snack or three or more for a meal, since they’re priced individually. For an upscale version of what started as humble street food, Alejandro’s restaurant in downtown Monterey serves up some of the best fish tacos in the region that—like the tacos themselves—are so simple and yet at the same time complex. “The secret is to make it with love,” Chef Jorge Leyva says coyly. Another reason they’re so good is because they’re made with all fresh ingredients and housemade components, from the blue corn tortillas to the chipotle adobo mayonnaise aioli. 12 The Best of Monterey Bay ® EAT + DRINK 2024-2025 Alejandro’s fish-tacos.indd 2 4/16/24 4:22 PM
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