DINING IN THE DARK
Originally Published the Week of July 18, 2017 in Western Outdoor Publiations
Many many decades ago on one of my first forays into Baja, my buddies and I found ourselves to be tragic victims of a common Baja disease of unsuspecting tourists. It’s called “over-serving.”
Poor us.
It started with “just one” innocent drink. The next thing you know those sneaky bartenders are “overserving” you and pouring you another round. Then another.
Who ordered this round of slammers? Well, I can’t let it go to waste, can I?
Followed by other rounds of something else with only slight intermissions of spastic dancing; howling; smack talking and lots of “bro-love.”
“Bro, I REALLY love you, man! No, I mean I REALLY love you!”
And so us “bros” found ourselves just a few hours short of dawn, cotton-mouthed and stumbling down the street looking for our hotel. We are hungry as heck and know we’d better eat something.
Who’s the idiot who booked us to fish in a few hours? I used to love you. Now I hate you, Dude!
No Denny’s or Jack-in-the-Box here in Baja. All the restaurants are closed. That crushed granola bar back at the room is sounding pretty good right now.
“Forget ‘bro-love.’ I’m not sharing it with any of these drunken boobs…” says my buzzing brain. Every drunk for himself!
It was then we ambled upon the dusty street corner. Like an oasis of light, a string of overhanging light bulbs beckoned to a bustling cart surrounded by other like-minded booze-addled wanderers. The sound and smell of searing chunks of meat drew us in like a Star Wars tractor beam.
Plastic chairs and tables surrounded a portable table filled with colorful salsas while fresh tortillas were coming off a flaming grill; filled with sizzling meat; and handed over to hungry revelers as fast as they came off the glowing coals.
Paradise found. My first ever street taco stand! Each of us devoured a half-dozen tacos like ravenous wolves and washed down with an icy Coke from an old-fashioned bottle. We would surely pay for our indiscretions in the morning, but for now, happy tummies accompanied us back to our hotel rooms.
I can’t remember if we ever made it to fishing.
But, I do remember the beginning of my street-food love affair in Baja.
If you ever want to eat “real Mexican food” you’ll find it on the streets. It’s estimated that 70% of locals eat more than 50% of their meals at street carts. It’s fresh, fast, cheap and muy sabrosa!
If you’re ever stumbling around at night like we were, you probably won’t find a restaurant. No Denny’s Grand Slam breakfast or short stack at the International House of Pancakes in Baja. But you will find street carts everywhere and probably a line of hungry people around them.
Each of them can be very different because each of them is probably a family-run venture. Each has it’s own specialty salsas (reds…greens…spicy…sweet…fresh…cooked). Each has it’s specialty condiments (cabbage…marinated onions…picked vegetables…chiles…nuts…spreads…guacamole).
Each might have it’s own particular meats, cuts of meats or seafoods. Usually at night, it will be mostly meats.
These are not the same as American tacos.
Real Mexican tacos are usually served in soft corn or flour tortillas so be prepared to tell them what kind of tortilla you want. American tacos (Taco Bell/ Del Taco) are in a strange pre-cooked hard “folder” of corn.
Americans are used to having their tacos with meat then buried under lettuce and tomatoes. Your Mexican tacos are filled with meat then you get to have the fun of packing it yourself with all the different fillings. It’s really what makes each taco stand different from it’s neighbor right next door!
Here’s a quick primer that touches just the tip of all the varieties:
Carne Asada – Grilled beef either on a flat grill or open flame then sliced or chopped and served in your tortilla. Different cuts of beef make a difference in the flavor and texture from cart to cart.
Al Pastor – thin sliced pork marinated in spices and pressed into a rotisserie “log” much like gyro meat or shwarma with a fiery brazier cooking it from the side as it slowly turns. Brought over from the middle east at the turn of the century pork is used instead of lamb. Often topped with pineapple, it’s sliced from the top down in thin strips right into a handheld tortilla.
Chorizo – Mexican pork sausage flavored with garlic, chile, vinegar and other spices chopped then grilled. Some folks like it dry. Others like the good greasy chorizo!
Carnitas – Chopped and shredded pork shoulder usually or sometimes just cut-off chunks of whole suckling pig. A big favorite. Try it mixed or topped with chopped crunchy bits of deep fried or grilled pork skin (cueritos/ chicharrones). Basically think deep fried pork belly chopped and fried! Who doesn’t like bacon?
Arrachera – Personal favorite. Tender flank steak that has been marinated in citrus juice, garlic and other spices sizzled on the grill then slices into my tortilla! Way better and more tender than plain carne asada.
If you’re at an authentic place, you’ll know if it they serve these. Don’t turn your nose up at it. Get past the names and it’s tasty stuff and often a line waiting to eat these tacos:
Lengua – Trimmed and cleaned beef tongue. Grilled and tender. Has a chew texture and mild flavor.
Buche – Pork throat and stomach. Actually very flavorful and delicious on a corn tortilla.
Cabeza – Steamed cow head / cachete cheeks – meat cut from the head and those tender cheeks. Eat this and you’ll get high-fives from the locals eating next to you!
A word about taco cart etiquette.
There may be a line, but you have to sometimes step up and tell them what you want. They’re jamming and busy. Raise your hand if you have to. On a Saturday night, it can be like a mini-version of the stock exchange. Everyone is hungry! It’s not impolite to yell out your order!
Reach into the ice chest for your sodas. Keep count of your tacos. It’s an “honor system” and often everyone there is a neighbor of the owners.
They trust you to keep count of how many sodas and tacos you scarfed down.
When your tummy is full, they’ll tally it up for you. Don’t wait for a bill to show up. There usually isn’t one!
Now go back to your hotel room and don’t forget to set the alarm to wake up for fishing! And drink lots of water.
That’s my story!
Jonathan
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Jonathan Roldan has been writing the Baja Column in Western Outdoor News since 2004. Along with his wife and fishing buddy, Jilly, they own and run the Tailhunter International Fishing Fleet in La Paz, Baja, Mexico www.tailhunter-international.com. They also run their Tailhunter Restaurant Bar on the famous La Paz malecon waterfront. If you’d like to contact him directly, his e-mail is: jonathan@tailhunter.com
Or drop by the restaurant to say hi. It’s right on the La Paz waterfront!
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Tailhunter International
U.S. Office: 8030 La Mesa, Suite #178, La Mesa CA 91942
from USA : 626-638-3383
from Mexico: 044-612-53311
http://fishreport.jonathanroldan.com/
Tailhunter YouTube Videos: https://www.youtube.com/channel/UCBLvdHL_p4-OAu3HfiVzW0g
“When your life finally flashes before your eyes, you will have only moments to regret all the things in life you never had the courage to try.”
That's My Story 