"Chef Pablo Becker starts most mornings with an early trip to Tunaville Market to pick out fresh fish from legendary fishmonger Tommy Gomes. Moving quickly to keep the fish fresh, Becker heads back to his taqueria Fish Guts to prepare the city’s best fish tacos. The local white fish used for the Estilo Baja tacos, usually rockfish or sheepshead, is portioned out before being battered with a mix of is prepared with unbleached flour, Modelo, bread crumbs, and French mustard inspired by a trip to Ensenada, Mexico. Just before the fish is ready, Blecker prepares the coleslaw and assembles the taco on a fresh corn tortilla made with masa from a local vendor. The outer coating is not too thick, and the fish is tender, practically melting in slivers with each mouthful. To round out the meal, add in orders of smoked monchong fish dip, Baja-battered shrimp tacos, and freshly-fried fish and chips. Signature drink options at Fish Guts include a smoky mango margarita made with agave wine and fresh juice or a classic michelada." - Candice Woo, Helen I. Hwang