Tacos Baja
Mexican restaurant · Whittier ·
Crispy fish tacos, chiles güeros, and stingray soup on weekends
Crispy fish tacos, chiles güeros, and stingray soup on weekends
"A “light” fried fish taco sounds like an oxymoron, but we could probably eat three of the ones from Tacos Baja and still skip around the block. This casual East LA standby—there are also two locations in Whittier—uses a Baja-style batter that puffs up like a balloon in the fryer, so the fish filets arrive encased in a thin, airy crust. The pico de gallo is bright and juicy, and the drizzle of runny crema practically melts into the warm fish. Even though all of Tacos Baja’s stands are perpetually busy, the kitchen churns out their signature tacos quickly, so don't hesitate to order a second round at the counter after finishing your first." - sylvio martins, arden shore, garrett snyder
"Tacos Baja is one of the original fish taco stands in Southern California opened in 1998 by co-founders Lourdes Toscano and Martin Vásquez. On the menu is a highly guarded, secret tempura batter recipe for Ensenada-style fish and shrimp tacos. Toscano, now the sole owner, runs three busy locations alongside her daughters on the strength of the taquería’s golden, crispy fish and shrimp tacos, cooled by pico de gallo, crema, and cabbage. Don’t forget to grab the flavorful chiles güeros dressed with lime and chile powder, and for a taste of the restaurant’s Sonoran roots, order the weekends-only caguamanta, served as stingray soup, stingray tacos, and vichis, an umami-rich stock." - Bill Esparza
"A “light” fried fish taco sounds like an oxymoron, but we could probably eat three of the ones from Tacos Baja and still skip around the block. This casual East LA standby—there are also two locations in Whittier—uses a Baja-style batter that puffs up like a balloon in the fryer, so the fish filets arrive encased in a thin, airy crust. The pico de gallo is bright and juicy, and the drizzle of runny crema practically melts into the warm fish. Even though all of Tacos Baja’s stands are perpetually busy, the kitchen churns out their signature tacos quickly, so don't hesitate to order a second round at the counter after finishing your first." - sylvio martins, arden shore, garrett snyder
"A “light” fried fish taco sounds like an oxymoron, but we could probably eat three of the ones from Tacos Baja and still skip around the block. This casual East LA standby—there are also two locations in Whittier—uses a Baja-style batter that puffs up like a balloon in the fryer, so the fish filets arrive encased in a thin, airy crust. The pico de gallo is bright and juicy, and the drizzle of runny crema practically melts into the warm fish. Even though all of Tacos Baja’s stands are perpetually busy, the kitchen churns out their signature tacos quickly, so don't hesitate to order a second round at the counter after finishing your first." - Sylvio Martins
"One of the original fish taco stands in southern California opened in 1998 by co-founders Lourdes Toscano and Martin Vásquez, featuring a highly-guarded, secret tempura batter for Ensenada-style fish and shrimp tacos. Toscano, now the sole owner, runs three busy locations alongside her daughters on the strength of the taquería’s golden, crispy fish and shrimp tacos, cooled by pico de gallo, crema, and cabbage. Don’t forget to grab the flavorful chiles güeros dressed with lime and chile powder, and for a taste of the restaurant’s Sonoran roots, order the weekend-only caguamanta, served as stingray soup, stingray tacos, and vichis, an umami-rich stock." - Bill Esparza