PASSIONATE RATIONS

Before I jump too deeply into the vegetarian pool, let me take a moment to reminisce about one of the things I liked best about living in Los Angeles:  the fish taco.

I remember my first entry into that fair city, driving north on La Brea Avenue from the 10 (that’s Interstate 10 for most of the U.S., but if you’re in L.A. the “the” is a must).  Around Washington Boulevard I was confronted by a giant taco stand with the words “Fish Tacos” emblazoned on the side.  I was sickened, envisioning shredded fish meat in Lawry’s taco seasoning.  My taste buds and brain simply could not, and did not want to, compute.  It took me about two years before someone convinced me to try one and, oh, how I came to regret those lost years!

There’s a little place on Mission Avenue in South Pasadena called “Señor Fish.”   (Several other Señor Fish establishments dot the greater L.A. area).  Their specialty is…guess what?  It’s a basic little place with little to no ambience, but people don’t go there for the atmosphere.  It was there I ordered my first Baja-style taco (L.A. being situated north of Mexico’s Baja peninsula—hence the union of fish and taco).  Expecting a hard-shelled taco a-la-Taco-Bell, I was surprised when it showed up:  shredded cabbage over delicately battered white fish, lying atop four soft flour tortillas, sauced with a tangy sour cream mixture.  A bit messy, it was delicious and quickly became a regular must-eat.

My dad always said “don’t knock it until you try it.”  He knew what he was talking about (but don’t tell him I said that).