As you read in the post below, pan con tomate is a delicious dish prepared in certain parts of Spain. It reminds me of when realized how much people in San Diego love a dish here, fish tacos. I had no idea that fish tacos are to San Diego what the Philly cheese steak is to Philadelphia or pizza is to Naples. Though people here constantly debate where to find the best fish taco in town, it is generally agreed that a fish taco consists of hot and crispy fried fish on a corn tortilla, which is then topped with a mayonnaise sauce, pico de gallo, and cabbage. Lime juice is often sprinkled on top, too.
Fish tacos are believed to have originated in Baja California, Mexico, a peninsula with a seafood-heavy cuisine distinct from mainland Mexican cooking. Many San Diego surfers used to go to Baja California to catch the best waves and were among the first people in the US to appreciate the fish taco. Ralph Rubio was one San Diego surfer so enamored of the fish taco that he opened a restaurant in San Diego specializing in fish tacos in 1983. The rest is history, as there are now over 100 Rubio’s restaurants in the southwest United States, and you can easily find San Diegans enjoying a fresh fish taco, whether it’s at a fast-food joint or an upscale restaurant.
fish = pescado
steak = bistec
to find = encontrar
in town = en la ciudad
crispy = crujiente
cabbage = repollo
sprinkled = rociado
seafood = mariscos
waves = olas
upscale = de lujo
