The Original Fish Tacos ???? ???? !! MEXICAN STREET FOOD in Ensenada, Mexico!! ????????
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Welcome to Ensenada, Mexico! Known for its port and cruise ships, Ensenada is a Mexican street food and seafood paradise. In this Mexican street food tour of Ensenada, we started with a moon fish soup, then headed to eat at one of the world’s best street food stalls, ate some smoked fish, and finally finished this tour with the original fish tacos. What a day of Mexican street food in Ensenada! #Ensenada #MexicanFood #streetfood
Thanks to my friend Jeffrey Merrihue ( for organizing this trip. And to Scott Koenig: and Paco Perez: for arranging this tour.
La Opah Del Güero - Moonfish restaurant - On our drive from Tijuana to Ensenada, in Baja California, we stopped just outside Ensenada to eat a unique and rare soup made from moonfish. It was delicious, and incredibly comforting.
La Guerrerense - Sabina Bandera is a culinary hero. Anthony Bourdain called her stall the best street food in the world, and he was right in every way. Her warm personality is what will first invite you in - she’s one of the friendliest ladies in the world. That paired with her unbelievable seafood combinations on top of tostadas and sauces your tongue can’t believe, and you truly have one of the best street food stalls in the world. It was unbelievable, I’m still dreaming about the tostadas at La Guerrerense.
Ahumadora Pacifico - Smoked Fish - Next we stopped around the corner for some Ensenada style smoked fish.
Tacos Fenix - Fish Tacos - Known for serving the original fish tacos, there is no way you want to miss this Mexican street food treasure in Ensenada. It’s simple and delicious and nothing more and nothing less than you want it to be. Fried fish, fresh tortilla, salsas, and cabbage.
Tacos Corona - Fish Tacos - Additionally, across the street, there’s another fish taco stall that some mentioned they loved as well. And so naturally we needed to try both. Tacos Corona were amazing, fresh fish, great tortilla, and again, a myriad of delicious salsas.
And that completes this amazing Mexican street food tour of Ensenada, it was an incredible day or dreamworthy tacos and tostadas.
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Stuffed Peppers with Longaniza & Oaxaca Recipe | Receta de Pimientos Rellenos
Vibrant and colorful, these stuffed peppers are packed with #AuthenticSabor for a delicious burst of flavor in your mouth. A warm and cozy comfort food meal which serves as a yummy appetizer or side dish to share with familia.
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MINI TOSTADAS [TOSTITOS]
EASY PARTY FAVORITES
Mexican Seafood Tostadas at Mariscos 4 Vientos, Los Angeles
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I wasn’t in Los Angeles for very long, but I knew for sure I needed to eat some good Mexican food when I was there, and few things are as good as Mexican seafood tostadas. After doing some research I ended up driving towards downtown LA to eat at a restaurant and street food truck called Mariscos 4 Vientos. I didn’t realize at the time I was eating there, but they had two differing places to eat - you could eat inside, it’s kind of a blue painted restaurant from the outside, or you could choose to eat from the food truck which was parked along the side of Olympic Blvd. I chose to eat at the truck, and actually since there wasn’t much seating, we got our tostadas and tacos and headed back to the car to eat in the car.
At Mariscos 4 Vientos I ordered a few of their shrimp tacos (tacos de camaron) for my wife. The tacos were had shell, and came filled with bits of shrimp, and with plenty of tomato salsa on the side as well as plenty of avocado to go with them. The shrimp were fresh and firm, with some kind of almost creamy sauce on the inside. They were overall quite good, but nothing compared to the Mexican seafood tostadas I ordered and ate next.
I started off my meal with a mixta tostada, a mix of different bits of seafood, like shrimp, octopus, and fish ceviche, all piled onto a crunchy tostada base. One of the best things about eating tostadas is that you’ve got so many goodies on top, without too much tortilla or carbs to block all the delicious flavor of the fresh ingredients. So when you eat a tostada, the ingredients have to be good - you can’t cover them up with anything. At Mariscos 4 Vientos, the ingredients were fresh and the portions of everything were pretty generous. On the bottom of the mixta tostada was a first layer of fish ceviche, minced fish mixed with tomatoes and onions, and seasoned with pepper, salt, and lots of lime juice. Then came a layer of octopus and shrimp, and also a thick layer of fresh creamy avocado. Everything together was bursting with flavor, the seafood was all fresh, and the flavor was nice and sour from the lime juice. I couldn’t resist but to add on a bunch of the salsa chili sauce provided. The salsa was a little spicy, and had a wonderful dry chili flavor to it. This Mexican seafood tostada was awesome, I was extremely happy.
I also got ceviche de camaron, a shrimp ceviche, bits of shrimp mixed with onions and tomatoes and cooked in the acid of the lime juice, and seasoned with salt and pepper. Since we got it for takeaway, and since there was a lot of juice, this ceviche tostada wasn’t assembled, but the tostada shells were instead served on the side. Since I was eating in the car, and it could have gotten quite messy, I decided not to assemble the tostada, but to just leave it separate and just dip bites of tostada chips in the ceviche. The shrimp ceviche was incredible, it may have been my favorite dish at Mariscos 4 Vientos. The shrimp was perfectly seasoned, tender, and full of flavor. Finally, we also ordered a tostada of aguachile rojo, a red shrimp cocktail. The shrimp were left whole and within a tomatoey and slightly spicy red colored soup. It was nice and salty and a little sour, but I overall I liked the flavor better of the other two tostadas.
All the Mexican seafood we ordered at Mariscos 4 Vientos was delicious, and if you’re ever looking for extremely tasty Mexican seafood dishes when you’re in LA, this is a good restaurant and street food truck to try.
If you want to eat here, here’s the information:
Mariscos 4 Vientos
Address: 3332 E Olympic Blvd, Los Angeles, CA 90023
Phone: 323-264-3565
Open hours: 9:30 am – 7:30 pm daily
They take cash only.
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This meal was eaten and made by Mark Wiens and Ying Wiens: & &
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CHORIQUESO! How to Make my Favorite Mexican Restaurant Appetizer & Chile Pequin Salsa Recipe
Today we’re cooking a CHORIQUESO!
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Sometimes this is called a “queso flameado” but queso flameado is usually lit on fire with a shot of tequila - we’re not doing that today. We’re making a simple choriqueso the way we used to experience it here in
South Texas on the border. Sometimes this is made with rajas, sometimes with mushrooms or other chile pepper and onion toppings, but today we’re keeping it simple.
A lot of my barbecue passion and experience came from my father and grandfather, but the choriqueso and cabrito experience came from my father in law – Frank Nieto!
Today we’re cooking over the fire on the ProPit RPG Grill but you can cook this on the stove top or in the oven, whatever works best for you. All you need for this recipe is two packages of Chorizo de San Manuel, our favorite chorizo, and two packs of queso oaxaca.
This recipe is so, so easy to make. All we have to do is cook the chorizo in the pan, add the grated cheese, and then pull yourself a big ol delicious choriqueso taco. You can top this with your favorite salsa, guacamole, or anything else you like. Let’s fire it up and cook some choriqueso!
Masienda Cookbook Club: Make Mole Amarillo from Mi Cocina with Rick Martínez
Follow along in this recording of a live Zoom class as Rick Martínez teaches how to make mole amarillo with chochoyotes from his cookbook, Mi Cocina.
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