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Showing results for tags 'Fish Tacos'.
Found 4 results
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Opened last week. Website here. No menu online yet, I have a paper copy, will try to photograph and post a pic later this weekend. Open 11am -9pm Sunday and Monday; 11am -9:30pm Tuesday -Thursday, 11 am -10 pm Friday Saturday. 7945 MacArthur Blvd. -
Hit this place up on recommendation from my fish purveyor, and had the best fish tacos of my life. Apparently the owner was a line cook at Vetri, and is from Puebla. We were the only ones there at 1pm on a Monday, except his Pat La Frieda driver who was delivering and also eating (smart man). It's on 6th and Oregon.
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The apotheosis of fish taco excellence, even for this Southern Cali-savvy diner, is Pelon’s in Virginia Beach. Their shrimp tacos are on my short list of Death Row Foods. I’ve posted previously about this obsession. I recently experienced Taco Tuesday at Hank’s in Old Town, three crispy renditions for $15. It sounded expensive for what is historically a street food, but I must say the quality of ingredients launched this into a must-repeat experience. A flour-based tortilla, freshly fried and deftly seasoned, stuffed with plenty of firm, white fish (likely baked or roasted), top-notch pico de gallo, ripe avocado, and smoky chipotle cream all culminate in fresh, full flavor that won’t demonstrate the dreaded shell-shattering effect. With $6 house margaritas part of the Tuesday menu, all that’s missing is the ocean atmosphere. Where else in the DMV area are the excellent fish or shrimp tacos?
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The Taste of Aloha has brought the taste of Hawaii to the border of Howard County, and it's worth the drive to bring a little sunshine into your winter. This is a small family-run restaurant in Arbutus that brings casual Hawaiian food -- with its mix of Asian and American influences, its range from light raw fish dishes through noodle soups to hearty burgers and "plate lunch." I don't want you to go with heightened expectations, but Taste of Aloha reminds me of R&R Taqueria. It's a guy who wants to cook authentic food. Bare-bones seating. A short menu that changes with the ingredients. And a real focus on making things from scratch. Let's just say that we left disappointed that we had passed on macaroni salad because lunch made us realized that we had probably underestimated it. Saimin and fish tacos First, you need to hit up Taste of Aloha just for the raw fish. Hawaiians make these wonderful dishes called poke where fish is cubed, then mixed with vegetables and often a dressing. There are endless varieties, and they were one of our favorite parts of vacation. Last weekend, Taste of Aloha was serving a poke cousin called spicy tuna chirashi zushi. A scoop of warm perfect rice surrounded by cubed tuna mixed with a spicy emulsion. A touch of creaminess, but mostly a bright, light spiciness. A dash of furikake gave a little salt and crunch. As a $6 appetizer, it was one of my favorite dishes that I have eaten this year. On a china plate, it would have been at home at a high-end restaurant. Second, you should come expecting authenticity. Hawaii has developed a unique culture with input from places like Japan, Korea, the Philippines and Portugal. During out single meal, we listened to two other tables exclaim about how the food tasted just like they remembered from their time on the islands. The menu included kalbi, chicken katsu, several burgers, and kahlua pig served as a hoagie or as a big plate lunch. My wife ordered mahi-mahi tacos that had perfectly grilled fish with a kimchi slaw and pineapple salsa. I tried saimin, a noodle soup that starts with a mushroom-vegetable broth and then lets you add spam, shrimp, tofu, dumplings or a bunch of other proteins to bulk it up. It was a cloudy broth and a filling soup perfect for a cold day. I jazzed mine with a dash of soy sauce and a squirt of hot sauce. Again, this is the vibe of R&R Taqueria where the folks take the food seriously even though they're cooking in a gas station. We heard folks talk about how the chef makes his own sauces and marinades, including his own teriyaki sauce. That's the kind of effort that we tasted in all our dishes and that makes me want to go back to try the kalbi, the roast pork, and maybe even the dishes made with spam. That was also when we realized that the macaroni salad side dish was homemade -- and probably delicious. Don't go with crazy expectations. This is a casual place with a one-man kitchen. But Taste of Aloha is really worth checking out because they're making an effort to do something special. Plus, it's a unique menu that will give you a little taste of the islands without even driving to BWI. If you're going to make a special trip, I recommend following the restaurant on Twitter or on Facebook to see when they announce poke, chirashi zushi or other raw fish dishes.
