Chomp

A Proper Baja Taco

Multiple Locations

All Wrapped Up in Where To Get the Best Baja Taco

Southern Californians are certainly passionate about the Baja taco, and everyone has their favorite. Here are a few facts and places to sample the dish, so you can decide for yourself who does it better.

The Facts

  • Born: 1983
  • American Birthplace: Rubio’s in San Diego
  • Tortilla type: Corn only. Please. Tradition dictates two corn tortillas per taco
  • Fish: White-fish, like cod, and sometimes shrimp, ideally beer battered
  • Special sauce: Mayo- or crema- based sauce, with hints of lime, onions, chipotle, salsa goodness
  • Made better with Pickled jalapeños, cabbage slaw, cilantro

Where to go for a taste test

  1. Rubio’s still carries the original fish taco. Today, it’s a big chain with hundreds of locations in Southern California, Northern California and around Phoenix and Scottsdale.
  2. A Santa Ana institution, Baja Fish Tacos offers ‘em grilled, but we stand behind the beer-battered original, Ensenada style.
  3. Some say surfer-run Wahoo’s in Huntington Beach is as authentic as it gets.
  4. About 140 miles north of the border is Ricky’s Fish Tacos, a Los Angeles champ and highly rated by L.A. Times food critic Jonathan Gold.
  5. A really, really good knock-off way up north in Oakland is at Cosecha, where beer-battered fish tacos are the Friday lunch special.