My belly is full, and my heart is happy.
There is something about warm, sunny weather that just makes me instantly yearn for seafood of anykind. Does anyone else get citrus blessed seafood cravings like this when heat strikes?
So, initally my plan was to get Pescado Zarandeado at La Costa de Nayarit which is a block east of Cocina on University. I swung by but it looked really slow so I decided to pass and check out Imperial's Mariscos scene, which I have been meaning to do.
Then out of the corner of my eye I saw the Mariscos German truck that I have noticed in passing maybe every other time I hit Cocina.
It is at the corner of 35th and University parked in the Market Place parkinglot. You cannot miss it if its there. There is a tarp covering set over two long tables and chairs.
Put simply, the menu is an incredible example of some of the more intriguing Mexican seafood preparations - not seen often north of the border.
I will include the full menu in a later post.
-- A fish taco (well, it goes without saying why)
-- Gobernadores - a taco usually only found south of the border - shrimp with cheese and roasted chile strips
-- Smoked Marlyn taco - One of Baja's, Sinaloa's culinary gifts to the Mexican cuisine.
You will be then asked if you want soup with your tacos - say yes!
I sat down under the cool tarp at the communal table, with the rays of sun light basking around us. There were a friendly trio of workers at my table and next to us, two girlfriends chatting in Spanish over lunch.
I was called over about 12 minutes later (its all cooked fresh to order as the sign says). When I took my first look at my three tacos as I set them down - it caused me to loose breath in the joy of the sight of the abundantly filled tacos.
I was in most anticipation of the smoked marlin - which I have never have had but have heard a lot about. The red smoked meat was as my neighbor described it almost "Marlin carnitas" like. Charry, smokey. I loved it paired with the restrained melted cheese. This is a great taco -
My favorite by far though was the mojo de ajo (garlic and cracked pepper oil fried) shrimp with the chile strips and cheese. OMG freaking amazing. What stood out foremost was the care took in cooking the shrimp. Not even a touch overcooked, gentle bite, and very sweet. add garlic, pepper, cheese and chiles - your heart melts.
The fish taco - was probably among the top three I have sampled south of El Taco Nazo in LA. I liked the oregano and spices in the yellow batter - but I wished it had been slightly crisper. It was indeed handmade. I will give it a shot again.
I even noticed extremely nice woman cook looking out checking if I liked the food.
This place is extraordinary.