How This New Fish Taco Spot Became One of the Best in San Diego - The Experts
ฝัง
- เผยแพร่เมื่อ 4 มิ.ย. 2024
- Nothing is frozen at this San Diego taco spot. Pablo Becker, chef-owner of Fish Guts, only uses fresh fish caught by local fishermen when making his wildly popular Baja-style fish tacos that often sell out by dinner service. At the counter, you'll find beer-battered local rockfish, blackened local opah belly, and coconut-battered shrimp.
For more food and restaurant news, sign up for our newsletters: trib.al/wqZ0q3s
Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Jay Simms
Editor: Daniel Card
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
----------------------------------------------------------------------------------------------------------
For more episodes of 'The Experts', click here: trib.al/C0ssRu9
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our TH-cam Channel now! goo.gl/hGwtF0 - แนวปฏิบัติและการใช้ชีวิต
Bruh this video could've been twice as long. Those fresh tacos looked 🔥 .
I love the BBQ place videos don't get me wrong but this was so much shorter than those and much rarer!
fr so many 18 min videos of pretentious chefs fiddling around with caviar and tweezers or playing around with plastic wrap but this guy can't even get 10 mins.
@oa1732 ^fresh tacos? Of course they’re fresh, tacos don’t come aged.🤷♂️🤷♂️🤦♂️🤦♂️🤡
El Pueblo off Birmingham Drive in Cardiff is open 24 hours and has $1.19 fish tacos all day every day and they’re big tacos and always fresh. You cannot beat that.
Still the best, even after a decade
I eat there every Sunday on my drive back home from kobeys!
Nice, will check it out next time I'm in Wales
Pablo so humble and gave us a great culture lesson...
I sure hope Abuela is getting that green
Full time employee costs about $40,000 from min wage
That's what I thought too!! These seem like they are very expensive
She's making minimum wage.
That guy at the beginning talking about rockfish knows what's up! 😋 Rockfish is one of my favorites; it tastes great, it's an extremely versatile fish (you can do anything from frying to grilling to braising to soups and stews with it), and it's pretty cheap for fresh caught fish. It's probably my main go-to fish.
Now, if only halibut was as cheap.......😂
The part about using mustard for Baja fish taco batter is so accurate. I tried making my own, and for some reason, the mustard just completes it.
Interesting!
@@aperture24 If you are interested in making Baja fish tacos, try the Rick Bayless recipe. It's on TH-cam, and after trying many different recipes, I finally landed on his. I live in Los Angeles, where there are countless good Baja fish taco places, and I was amazed when I tried his recipe.
@@tomasgulbinas8304 Thank you!
@@tomasgulbinas8304 Did you see the recent ATK video on "San Diego Fish Tacos"?
@@L.Spencer I haven't! I'll definitely check it out because they also make great videos.
I'm from the midwest and i kinda envy those people who can get fresh fish out the ocean bought locally for seemingly decent prices
2 tacos for $10-15, idk if that's really decent price
Tommy Gomes the legend! Just got some sashimi grade blue fin tuna from him last week! Such a class act and super knowledgeable.
He’s a San Diego Legend. Love that guy
Would kill for this spot to be local to me. These look incredible. That blackened Opah belly is next level.
I live here and didn't know about it but I definitely will be checking it out!
@@St3veoh I live here, have seen it and taken pictures of the mermaid, but never ate there. It's in Barrio Logan, where I was taking pictures for a few months. I seem to recall it was often closed, now I know it was because he was sold out. Anyway, gotta go!
this looks so bland i'd rather raw dog mayo
I bet they are $10 each lol
Literally just moved away from San Diego after 9 years living there. Never tried this spot, now I know where to go next time I visit!
This is so awesome
Looks sooooooo good
That dangling bracelet looks like a food hazard waiting to happen
I thought the same thing , thinking about a mishap when he goes to the restroom
And no gloves too!!
That's all I could see is that bracelet cross contaminating.
Thank you!!🫢🫣🤢, I was watching and he had me til the bracelet. How can he, as a chef not know that dangling wristband is touching everything, it was touching EVERYTHING, and he's right hand dominant, including bathroom. I almost lost my breakfast. I hope he sees these comments and removes bracelet before cooking, and reshoots video. And makes apology. Thank u again for posting I was just about too. Cooks
@@MatthewPhotome too.
Wow I need to go to San Diego like now!
I now live in Vegas, but this will make a brotha catch a quick flight back to So Cal. Sheesh!
I'm in love with De Coco
Well done chef. Keep it simple.
Hell yeah, this is home.
a other beautiful portrait of a passionate chef, thx guys !
He might be passionate about his craft, but his food handling is highly questionable. 😱
Love his attention to detail. True craftsman
Cool video. Another way to keep cabbage crunchy is to dry brine it. Salt it, let it sit, rinse it off and spin dry. Before mixing with other stuff. Remove the moisture beforehand.
Only $117 worth of fish for the whole day? And they sell out? Why not start with more fish
Yeah, I agree, that definitely didnt seem like enough fish.
Right?? very perplexing…
I don’t think they were open that day. It was just for filming
Tacos are delicious and the oyster mushroom tacos are even better 😋
Going to college at San Diego State can’t wait to try out these restaurants and seafood 😋
abuela is the real mvp
This video made me hungry.
I wonder if his bracelet always go into all the food😲😳
And he's right handed dominant. Use ur imagination.🫣🤢
It’s the secret ingredient 😅
😮 came here to say the same!
😊😃😄😁😆😅😂🤣🥲
A few days ago while heading to Petco park I saw this place and wanted try it out, but they were closed haha. After seeing this video I'm definitely going back to check them out.
Her tortillas puffed…se va a casar! 👰🏽♀️🌮
I hop they invited us
I’m California fish tacos dreaming. Blessings from Pennsylvania. 🎚🙏🇮🇱🇺🇸
Looks legit
Well done boys.
nice taco spot!
Fish 🐟 🌮 Tacos rule !
Yeh that dengeling bracelet is NO BUENO lol
bracelet is bugging me dangling into everything!
This is why these tacos are $10-12 and not $1-2 each. Fresh caught fish. Handmade tortillas. Local vendors. Thoughtfulness in every detail. It still astounds me that so many people expect Mexican food to be ultra cheap and with free guacamole and chips!
$12 fish tacos on Logan Ave ? That’s more expensive than SF prices 😳😬
your getting scammed your just to stupid to realize it
You don't have to spend $10 for small fish tacos. These tacos are "upscale", but you can get some great tacos for $6 or less at most places.
@dvsteady No taco is worth $10, nor should it be. Sit the fuq down.💩💩💩💩
thats a great knife
I will be going here.
Your food looks amazing!!
Love that Sheepshead and grouper cheek tacos here on the East coast
He wiped the sauce from the bottle with his hands and put it back into the bottle, wow!
I know… o.O
🤢😱
I dream of fish tacos in San Diego. Zeeeee best!
Gonna have to check this place out next visit, what neighborhood?
Anyone else notice the “wrist band” he is wearing? It’s a little unhygienic, it’s going into everything🤢! Raw food to cooked food everything! That’s the secret sauce !
kept thinking about it too
Yup!, dragging all over the fish and cutting board, all that dried up sweat it soaked up is dragging over everything.
@@samusg32ify wait until you find out most cooks sweat and it will drip into your food
@@joey1071yeah that doesn't make it any less gross ?? lol
"Your body is not a temple, it's an amusement park. Enjoy the ride."
A. Bourdain
He runs out of fish before dinner service cause he's buying 10 12lbs. It's a fish taco restaurant ( after this video) is gonna need at least 50 lbs!!! Seems amazing
ooooooooooo coconut shrimpppppppp
5:53 This man is a machine (call uncle roger pls)
Da Mexi is Slaw is FIRE!
That nasty bracelet he dredges through every single thing he touches has gotta go. Food looks amazing!
Womp womp
Probably super awesome... but remember one of the original spots in MB/PB Taco Surf
I'm starving 😅😅😅😅
Its delicious but im bothered by his bracelet dipping to the slaws, the fish board, and other stuff 😢
I was down with him, til the bracelet.🫢🙁🫣. I was screaming 😱 take the bracket off, plz. It's dragging thru everything. Also working w/no gloves got me to.
@@cookiekirkland8689 might be the secret to make the dish tasty? 😂
I actually like making my slaw a day in advance. Raw cabbage can be a little bit tough, but slaw will get a lot more tender after sitting in the fridge for a day, and it gives it time for the flavors to blend together. Shredded radish also goes crazy in a slaw, both for flavor and color.
@jayleno2192 Enjoy your limp, sodden, over-night slaw.
Fuqqing moron. Jesus.🤦♂️🤡🤡🤡🤡🤷♂️
🎣🌮♨️
Buying $117 of fish for the entire day shows you how insanely small the portions must be.
Tried it the other day and they indeed were tiny
Street tacos aren’t large
I came here for this comment. Math didn’t make sense.
AG Future
"Amasando la masa" literally means "kneading the dough" :)
san diego is 2 hours from ensenada, why aren't these tacos everywhere in sd?
I love cooking but hate being a restaurant employee overall . Tonight we are having a smoked brisket flap wrapped in bacon in my kitchen I got the brisket for 1.07 lb .
I’m a Rubio’s guy but looks good to me
Aloha. That sure looks like the same fishmonger that Reed visited awhile back. Shaved, cured, ahi.
Well his competition went out the Rubios bankruptcy window
No freezer ?!?? LOL I didn't think you could even get a license to serve food without a freezer.
That's fair
“Regularly sells out before dinner service.” Because he tries to do a 9 hour day on $117 worth of fish.
I’d go just for the tortillas
Kinda feel like the video was cut short
Wait how does he only use that much fish? When he ordered only $117 worth of fish I don’t expect that to even last a couple orders
Came to the comments to see if anyone else thought this. Make it make sense!
Only $117? That is not a lot of fish for a full day at a restaurant.
👍😋😋😋🌮🌮.
Sam The Cooking Guy be like :👁️ 🫦 👁️
tommy the fishmonger!!
Damn regulation on those rock fish got too strict.
If he sells out from buying a few pounds of fish why not just buy more fish. Get 5 lbs!
👍🏿
San Felipe also claims to be the inventor of the fish taco.
There's probably Mayan or Aztec pyramids with a fish taco hieroglyph.
He can go to Northgate market and get actual Ensenada rock fish for 1/3 of the price
And it’ll actually be trash from the shipping . I love how people that have never been in a professional kitchen love to be head chefs lol when your knowledge is literally less then the dish washer
Making a big mistake buying ur fish from a market. Go direct to fish docs and save 50%
I'm guessing he doesn't want to be up early to hit the docks. But yeah, paying retail prices for inputs isn't going to work out in the long run. He's buying filleted out fish too, so much higher cost than processing whole ones yourself. He's going to have to figure out how to expand so that he's selling out closer to 8-9pm, not at 5-6pm. Any leftover fish being refrigerated for a day is not a biggie. Also doing most everything last minute is a crunch if he's the only one doing frying or final assembly.
I live is San Diego imma try this out 😂
I'm weird, I prefer grilled fish tacos to deep fried ones.
Tacos look great. but that is not "blacked" fish. It's the dipping in melted butter and placing on an extremely hot surface. and butter gets flashed and slightly burns, thus the name "blacked" it's not the spice that makes it Blackend, it's the process.
The fish taco here is great but the tacos doesn't have that traditional Mexican taste. It's kind of like City Taco flavors with fresh ingredients.
Where's your favorite spot for fish tacos?
These are super fancy fish tacos. Of course it's some of the best if it's fresh. He only sells 100 a day? Wow. Must be super expensive. Wonder how much he pays his tortilla lady?
Anyone else distracted by the danglies on his bracelet getting into everything?
I'd need more shell. It's hard to picture how to roll those bad boys up. Still looked fantastic.
Where not using this batter for fish and chips......we use this batter for the Baja and fishing and chips tacooossos
He said he’s using opah belly for the blackened swordfish @ 1:43😅l
That's what I was thinking!! Kinda mis marketing and able to markup the price for the wrong fish
It's a family affair as well, Pablo's fiancée and his parents are locals in the restaurant working, the entire family is super nice, when they first opened (post Covid) my daughter and I walked in minutes before closing, we weren't denied at the door, the food was fresh and amazing, luckily we live walking distance, the restaurant has received great reviews on SM and I'm sure now the lines will be longer, good job Pablo and staff, eres un chingon.
What other restaurants do they have?
"One of the best fish tacos in SD" doesn't say very much. SD is littered w fish tacos. Tijuana, Ensenada or Sinaloa style dominate.
Tacos look great, but that dangling bracelet is nasty.
I’m sorry I’m not trying to be negative but holy health code, violations. Does he use gloves at all?
You think most restaurants are using gloves?
@@mattreynolds981 the ones worth eating at.
how did it become one of the best? head chef checks fried fish for doneness, STRAIGHT FROM THE OIL with his bare fingers, doesn't even flinch, that's how.
also, because Jimena, that's how.
…Baja taco…invented in Baja
How come no one can use gloves when plating? Food safety not a concern or is it just for "TV"?
Get a wooden cutting board, you're serving microplastics!
20$ a plate? Prob 13-15$ just asking
why he pronounce negor modello like that
super hygienic wrist dangler
Why not just go a bit down to Tijuana for fish tacos?
Fr, same same though.
It's called, having options.
Border crossing can be 4 hours.
don’t mind bare hands touching my food, but putting that sauce from his finger back into the bottle was gross lol. also, that bracelet is probably hella seasoned