Fish Tacos in Seaside, California by Ruth Paget

Fish Tacos in Seaside, California by Ruth Paget 

Tourists seeking local flavor at Googie’s Restaurant in Seaside, California (close to Monterey) might want to try the fish tacos. The Pacific cod used in the fish tacos can be broiled or deep-fried. I like crunchy extra calories, so I always get deep-fried fish tacos. 

The fish tacos come three to a plate with soft, corn tortillas, shredded cabbage, pico de gallo salsa, and fresh lime slices for squeezing. The pico de gallo salsa, pronounced “ga-yo,” is made with chopped tomato, onion, Serrano peppers, salt, lime juice, and cilantro. Its perky flavor ties the deep-fried Pacific cod and cabbage together with the savory flavor of the warm corn tortillas. 

Googie’s also serves traditional English fish and chips complete with vinegar in a bottle on the side. 

The restaurant’s location by the ocean and the Embassy Suites Hotel and Holiday Inn Express make it a great location for breakfast before touring downtown Monterey or shopping in Seaside. (Googie’s is in the Seaside Auto Mall for starters.) 

For Salinas diners, Super Pollo by Star Market also does great fish tacos with a creamy sauce.

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Eating Baja Fish and Shrimp Tacos from Mexico by Ruth Paget

Eating Baja Fish and Shrimp Tacos from Baja, Mexico by Ruth Paget

 

I ate Baja Fish tacos when I was a youngster in Tijuana, Mexico with my mom and cousin Carol while my mother was on a convention with the International Typographical Union in San Diego, California. 

We were eating in a Mexican restaurant wincing on super sweet Coca-Cola made with pure cane sugar.

My tired, feminist mom kept repeating, “No, Ruth. We are not going to see bullfighting here.” 

There were posters of toreodors in gold costumes on the walls that made me keep pestering my mom.

I was going to find out that misbehaving kids have to get back on the bus for San Diego and not visit Tijuana at all. After eating, we took the next bus back to San Diego. 

My mother did not want to rent a car and drive in Mexico, so we took the locals’ mode of transportation. People were getting on the bus with crowing roosters. I thought that was cool and pointed my finger at the birds. 

My mother was not impressed and said, “Mind your own business.” 

That bus ride is the last I have seen of Mexico. I have discovered in California where I live now that wealthy people go the Baja in the 21st century for beaches, medical tourism (plastic surgery and/or abortions), and street food especially fish tacos. 

In Marina (California), my family goes out for fish and shrimp tacos at Las Cazuelas Restaurant on Del Monte Avenue. They have always done take-out, so I think they are coping with Covid-19 measures pretty well, especially with delivery being offered by several companies in our area. 

What makes Baja fish and shrimp tacos so special? The tang they get from being made with pickled cabbage and onions along with Serrano chile cream. 

There is a good recipe for Baja fish tacos in The Best Mexican Recipes by America’s Test Kitchen. For the creamy Serrano chile mayonnaise, check out Californian Marge Poore’s 1000 Mexican Recipes. 

For the ingredients, residents of Monterey County California might want to try looking for them at the Santa Fe Supermarkets in Seaside and Salinas. Santa Fe is a Mexican chain with subsidiaries in the United States. Both supermarkets in Seaside and Salinas have large parking lots. 

No matter how you obtain Baja fish or shrimp tacos, enjoy eating them. 

By Ruth Paget, author of Eating Soup with Chopsticks (Japan) and Teen in China

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