Fish Tacos

Visiting San Diego without eating fish tacos would be like visiting New York without getting a slice. So while the kids napped, we drove to Roberto's, a taco shop that came highly recommended.

I imagined a messy shack, guys eating tacos at concrete picnic tables, their surfboards resting next to them. I'm sure there are plenty of places like that, and we ate at one last time we were here, but Roberto's is a bit more upscale than that.

I will admit, I was a worried when we drove up and I saw the sign. "Very Mexican Food..." Was I about to eat at the Olive Garden of taco shacks?

No, not at all, as it turns out. This place was bustling - there was a line at the counter the entire time we were there, and for good reason, the food was inexpensive and very good. We quickly joined the throng of people sitting outdoors happily munching on tacos, burritos, and sipping horchata.

I'm no fish taco expert, but Roberto's is the new reference standard for me. The fish was plump and moist on the inside, and crisply fried without being at all greasy. The corn tortillas were fresh and had a toothsome grainy quality. But the condiments took the whole package to another level, for me. Fresh crunchy cabbage shreds and a sauce that was probably not much more than crema and dill. That's right, dill, in just the right proportion, and it was refreshing and delicious. Next time I would skip the rice and beans in favor of another fish taco. I want another fish taco.