Classic Ensenada Fish Tacos | Rick Bayless Taco Manual

You may know these fried fish delights by another name: Baja Fish Tacos, which these days are much more well known in the U.S. than when I was first introduced to them in Ensenada 25 years ago.
The Mercado Negro fish market in Ensenada is home to a few styles of the classic, but after lots of investigation and lots of careful recipe testing (and lots of taco eating), I have my favorite version to share with you. Check out my recipe below! 👇
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[@hutfund]

This is one of the only recipes where I don’t change a thing. It’s just perfect, and has become a weekly rotation in my home.

[@tinmanandoliveoylsadventur7129]

Thank you chef for this video. My oldest brother still lives in Ensenada. He's a retired doctor of ocean sciences that worked at CICESE ocean research institute. We've, our family, have had some properties there. There is a taco stand on 11th street that made time magazine. Yes the "black market," called this way because the fish was freshly brought in and it was built on dirt instead of some concrete, the juices from the ice and fish mad the ground black, thus it's name. I've fished much of that area throughout the years and many times only brought back barracuda. We took out the oil line and used it for fish tacos, delicious. I met a Sioux chef out of San Diego Marriot that used to bring back barracuda and cut it up, served with onion, avocado, lemon and what not, serve it in a martini glass and sell it at the bar for $5.00 as a ceviche, delicious. I think most people try to get the recipe for the sauce and call it "San Felipe," sauce, which I agree, Ensenada is really the origins.

[@patron40silver]

I lived off of fish tacos, and Pacifico Ballenas, the first time I went to Cabo San Lucas in '89-'90. We ( me and 5 buddies ) drove, and camped, all the way down Baja and you could get these just about anywhere there were people ( Baja is mostly desert with long stretches between towns ) and they were 4 for $1 US. We had planned on a 4 week trip but it ended up being 6 because it was so damn fun.

[@Rick_Rapheal]

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[@JA-gx4hb]

Not sure you would survive that trip these days.

[@jimcoleman7959]

We were in Ensenada on our sailboat in 1982 and had fish tacos almost every morning at the fish market. They were great and they only cost 15 cents.

[@Rick_Rapheal]

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[@MrDW72]

folks fry with a wok.

[@bobbyomari5500]

Made these tonight for my wife and I. I used cake flour (Japanese cake flour that I had leftover from a recipe) and Modelo. I think I agree with Rick that it would be ideal to use regular flour instead of cake flour because it came out TOO lightweight where it couldn’t hold the condiments well and also absorbed the liquids very easily. That being said, it came out like tempura, just a tad thicker, and was delicious. My wife said the fish was amazing and ate it as a deconstructed fish taco.

[@zekelucente9702]

In the early 90’s I worked for a seafood company in LA that produced the best breaded and battered fish and back then most people didn’t have a clue what fish tacos were. I spent a lot of time in Baja and I became a disciple of fish tacos. Simple white sauce recipe is 50/50 plain yogurt and mayo with lime juice. Rubio’s still makes a great product.

[@johneroyale]

Is Rubio's still around? Last time I had Rubio's was in AZ almost 20 yrs ago. Now I live in Louisiana and have to make my own fish tacos, but you're right about that sauce. I put a little cumin in as well.

[@needsmorecowbell1758]

does it matter if it's low fat or whole fat plain yogurt? (I've never bought plain yogurt, let alone use it for sauce so I would not know). thanks in advance!

[@richard11437]

Rick you didn’t show how to make the batter, I’m very disappointed, sorry!!!🥴

[@FernandoSoto-fo2ev]

Rubies is caca… I’m Mexican form Tijuana and I’ve spent way more time in Ensenada and Baja. Not even close bastardized Mexican and fish tacos grub go crap

[@davekemo9683]

Rubios used to be good not anymore now days they suck

[@mlss1229]

Thresher shark was a staple for tacos back when Ensenada created these. I recall going to the fish taco stands (as a kid; late 60’s) and overhearing this from my parents

[@blackwall619]

Yellowtail was used in some of the best tacos I ate there.

[@Toomuchbullshitt]

They use a lot of white sea bass, cabezon, and giant sea bass on the Pacific side while another big white fish called totoaba is used on the Gulf of California side.

[@DannyPodesta]

Hey Rick, I made these three times. I used, beer, then water and my favorite was soda water! My family loved the jumbo shrimp over the cod. They popped as I would bite into them. The crema was awesome with mayo and sour cream. I added spices and chulula to the crema. My son said it was the best taco in his life, and I agreed. Thank you!

[@aaronbailey9454]

My ex and her family are from Ensenada. Her grandmother uses pancake mix instead of flour and baking powder. Works amazingly!

[@jillionairess]

And you left her? ;D

[@cdemp4795]

I love fish tacos! It reminds me of when I was a kid in the 1970's. My parents and I would drive across the Texas/Mexico border (close to the Gulf of Mexico) and have some delicious fish tacos at this little Mexican Seafood Restaurant.

[@devadasn]

My mom lives in Ensenada I go once every few months. The fish tacos at traileros right when you enter Ensenada is my favorite. But Ensenada has amazing carne asada and al pastor tacos too.

[@blackwall619]

Agree wholeheartedly, I moved up to Oregon from Chula and it’s impossible to find food as good as down south.

[@farticlesofconflatulation]

The adobada tacos in Baja taste unlike any other ones in Mexico. Really delicious! Their carne asada is whole steak grilled over coals and chopped up right in front of you. The big slather of mashed avocado is the cherry on top! 🤤

[@Carrie401]

A bag of coleslaw mix is a time saver for the cabbage 😊 Instead of milk I use lime juice in the crema and a tiny bit of minced garlic (it is easy to overdo the garlic here and I am not shy with the garlic in anything else!) I also have lessened the amount of mayo to maybe 25% mayo and 75% sour cream. I mix and taste adjusting as needed but watch out because the garlic builds as it rests if you use it. I make these with grilled shrimp almost weekly in the summer, sooooo good!

[@johnmccaffery5186]

Excellent instructions! Now I know what I was doing wrong with my last batch. I’m making them again for Father’s Day. Thank you so much!

[@JC-ct7wp]

Chef, I have made these in the past using your previous videos with this recipe. It is my absolute favorite. I wish I could give this video more than one thumbs up.

[@Rick_Rapheal]

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[@MrDW72]

folks fry with a wok.

[@markrobinson938]

When my son introduced me to fish tacos, my first thought was 'ugh, that sounds disgusting.' It wasn't, and I am eternally grateful to my son. They're delicious.

[@markus_r_realiest]

Been making these for years based on this Rick Bayless recipe. Sooo good.

[@bennickerson9581]

I grew up in San Diego and Fish Tacos are amazing when they are done right

[@Rick_Rapheal]

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[@parallaxcontinuum7898]

Fresh catch of red snapper ,or pompano ,being my personal favorites.

[@cramcrams7741]

Neither species exist in the Gulf of California. Snapper is a term used very loosely. Anyone who uses Halibut for tacos is insane unless they live in Home Alaska.

[@christophercortez4229]

Love Ensenada fish 🌮. Thank you, Rick !

[@Rick_Rapheal]

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[@malvarado1177]

These Tacos look amazing. Thank you Chef and I can't wait to try them very soon. Gracias.

[@michellebray255]

Thank you so much for this. Spent many years camping at K58 in Baja and would hit the fish market in Ensenada for then, unknown fish tacos. Since then i have been trying to replicate the recipe for my kids since its no longer safe to visit. Excited to try your version and so excited that it will the closest to what i grew up with. Thanks

[@KaibaBlanco]

I made my first attempt at fish tacos for my family a few weeks ago, for the batter I tried to make it in the style of a fish and chips recipe from England but changing some ingredients that I didn't have at the time. My recipe calls for all-purpose flour, Cornstarch, baking powder, garlic salt, pepper, salt and ground pepper, and beer. For the dry mix it was only all-purpose flour, Cornstarch and salt. The fish was sea bass fillets. I did pico de gallo or flag sauce as you know it, cilantro, onion, tomato, lemon, chiles, in addition to accompanying them with grated cabbage that you prepare with freshly ground black pepper and apple cider vinegar and let it rest. The fish in very hot oil and eat.

[@Mickcotton]

Absolutely Fantastic ❤I’m making them today ✅ Thank You So Much. The Best 🙏🏆

[@angelvalberde]

@rickbayless it would’ve been so cool stumbling across you in ensenada; as a local i can say that is is the most decent and authentic recipe all over the internet, and what makes it better is the passion you express yourself about it; this is amazing, it’s almost a copycat of my own recipe maybe next time you’re in ensenada i’ll be lucky and run into you, cheers from ensenada!

[@PacoRobbins]

Me: Meh, not a fan of fish. Rick: Fish tacos will make your mouth water Me: Suddenly fish sounds great. This guy is the Bob Ross of cooking and I love him to death. Hands down my favorite chef to watch.

[@Rick_Rapheal]

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[@randallmarsh1187]

If you think this guy is the Bob Ross of cooking watch Chef Jean Pierre's cooking videos, you'll immediately change your mind! Rick is fine but he doesn't have the same interactions as Jean Pierre.

[@EfrainSanchezGarcia]

Did this recipe yesterday, and it came out great 👍 👌 🙌

[@condeerogers5858]

That was awesome to see the master make my favorite taco. I make these all the time almost the same way. Your red chili sauce was interesting. I'll have to try that. Thanks Rick.

[@Rick_Rapheal]

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[@Elena-Immaculata]

I love these Tacos. Delicious… JUST IN TIME. WOW🎉

[@Rick_Rapheal]

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[@RobMyself]

I could listen to Rick all day

[@saltrue1555]

So delicious. Thank you. I will make my own now. Happy new yr 24

[@vivianmartinez5028]

They look sooo delicious !!! Yum.

[@Rick_Rapheal]

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[@13c11a]

Greatest taco by far! Thanks.

[@Rick_Rapheal]

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[@6ft8incyclist]

I think Fish Tacos and the best are up the coast in Rosarito, B.C., Mexico

[@joecha1092]

One of my favorite tacos

[@Rick_Rapheal]

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[@mattsmalley3.14]

I made these tonight and they were a huge hit. I used Valentina as the salsa component and it worked perfectly. I'll be in Jalisco in a few weeks, so I'm sure I'll be inspired to look for some of your recipes from that area soon. Thanks for the great video as always, chef!

[@santiagodeavila94]

valentina contains conservtives i dont recommend

[@JasonCarney.]

The very first fish taco I had was in Ensenada. Only 3 for $1. The first and best one I have ever had.

[@honeybadger4883]

Made these tonight with the halibut I caught in Alaska....it was an absolute hit....🥳🎉

[@trailerparkcryptoking5213]

The best Baja fish tacos in the world can be had at Berryhill Tamales in SW Houston! Their sauce is what puts them over the top...it isn’t white, it has some color to it and it is unbelievably good!

[@chrise213]

You are right on about Ensanada. Love your show and your travels keep kicking but.

[@Rick_Rapheal]

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[@ctwest3601]

I've had a dirt cheap stand alone electric fryer, and I'm glad to have a recommendation on a nicer bit of kit. Mine's temperature sensor is failing, and the markings on the plastic rubbed off long ago. Fridgeing the oil is a great tip too!

[@user-fv8rd2zl6y]

Very GOOD !!!

[@allanbarrett6488]

Rosario beach is where they started ! In the sixties I used to stop at a road side stand there ! They used snapper

[@6ft8incyclist]

I remember my first fish tacos back 70s. On the Baja at Rosarito beach, Did not remember seeing them in Ensenada, back then.

[@CliffBell]

Ensenada style tacos de pescado (capeado) are the best. I've had Makuko's on the main road, very good, but some even better ones at a stand a few blocks away. I wish I could remember the name of it!

[@327365hp]

Looks delicious!

[@Rick_Rapheal]

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[@xtractstudios]

Thannk you Ric for this Recipe Guy's His only doing the Og way & This is the way we do it in here in Ensenada. For the record we dont use buttermilk in our dressing ..but we do use Pig lard to fry i our Fish Tacos. we feel that Lard it gives it a delicious unique flavor. 👍🙏

[@Rick_Rapheal]

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[@retiloveyouisraelbo8988]

The General of chefs.

[@zekelucente9702]

I have a small commercial fryer and I do this in the garage in the winter or backyard in the summer.

[@willsmith475]

I’m so glad that Rick hasn’t fallen for the Food Network reality shows. He’s a true chef not like Ramsey who lives off of negativity and bs tv shows.

[@Rick_Rapheal]

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[@leedoss6905]

I keep the big jars of the Knorr bullion powder in all flavors beef chicken tomato and shrimp at all times. So many uses and a salt replacement in many of my recipes. Goes great on French fries too.

[@Toomuchbullshitt]

There’s a Knorr fish one. Only a small handful of Mexican stores may have them and apparently it’s more popular in England. I’m going to try it on fish tacos soon!

[@Eduardomd54]

I believe is missing chopped onion & cilantro. When I was in Ensenada, the fish they use that day was “pajarito” You have the perfect recipe.

[@trishcrr]

Being gluten free due to health reasons, I modified thos receipe to use Pamela's Gluten free flour and white rice flour. It was amazing!!

[@lisac549]

My favorite recipe. I like to mix sour cream and salsa Verde for a sauce.

[@fishypictures]

Here in northern Cali we have many choices of fish tacos… I prefer the simple Baja style…. Lightly dipped in beer batter and quick deep fry. Any kind of white fish …The cabbage is shredded very thin.. the sauce is mayo, lime juice, chipotle adobo from a can of chipotle peppers. And cilantro and minced white onions please. Corn tortillas hot! I like to give them a light fry in avocado oil. You just can’t stop eating them….. so many fresh salsas and hot sauces to choose from , try different ones. I am a fool for fish tacos the answer is always YES.

[@marcogarcia4751]

I make my batter with 50% all purpose flour and 50% rice flour. It gives the batter a lighter crispy texture.

[@JandoMorales]

Rick! I recommend using Sonora flour if you can get your hands on it, and passing it through a sift for this batter.

[@ericnortan9012]

My grandparents used to have property in Ensenada on the cliffs overlooking the beach. What a great place. My family (fathers side) is from the San Diego area, my grandmother and her side, Mexico. I now live in Northern Michigan and we make fish tacos all the time. I use walleye or pike in beer batter. Soooo good. On the grill I use Lake Trout, surprisingly delicious. When we buy fish, Mahi Mahi on the grill, cod in batter. Just my two cents, love the recipes and tricks of the trade for us amateurs.

[@ericnortan9012]

@@billb13 👍For sure, and I also agree, Pike is excellent.

[@ladweeb1798]

I love this making this type of fish taco, however, I like using Halibut. 😁

[@leedoss6905]

I make mine with catfish flipped in cornmeal and fried in that exact same skillet. Freshly chopped habanero too.

[@Rick_Rapheal]

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[@jerrycallender7604]

My first fish taco was at RUBIO BROTHER'S original 'stand' in San Diego in 1987(?).

[@irenehuereca1078]

🥰🥰🥰🙏🙏🙏. En español latino siiiii 🤪🤪🤪🤪. Que rico mmmmm

[@Rick_Rapheal]

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[@1984grock]

Not sure if anyone remembers Big Star tacos on Damen Ave in Chicago. Amazing fish tacos and pork belly tacos.

[@charlie-km1et]

Do San Felipe shrimp tacos!!!! OMG😋

[@armuk]

great stuff as usual by rick. is there a video with recipe for the red chilli sauce?

[@Rick_Rapheal]

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[@PaulMillhouse7]

Looks great! What kind of oil did you fry in?

[@reggierico]

When I first went to the fish market in Ensenada, BC in the early 1980s, the tacos were .25 cents and a Corona especial was $1.00. So, $2.00 got you four tacos and a beer. Pretty good deal....

[@MLFranklin]

MSG also sneaks into Norwegian cuisine through the addition of broth, which almost always contains MSG.

[@jillionairess]

Speaking of Ensenada, or Rosarito, how about an episode on Puerto Nuevo lobster? Por favor y gracias. :D

[@Foxrock321]

Me either, Talapia is just so megh! Mani mahi to me is the best.. flour or corn tortillas? My favorite is double white corn tortillas

[@Rick_Rapheal]

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[@Aexorzist]

The Orrington Farms chicken broth has "yeast extract" in it, which is nothing else but MSG. MSG is not unhealthy and contained in a lot of natural ingredients.

[@Rick_Rapheal]

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[@DukeofHexx]

Add some pureed chipotle peppers and adobo into that baja crema to making it fire!

[@albertubaldo8652]

I love that memorable salsa

[@amyhollingsworth16]

I always add a healthy dose of chipotle chile powder to the mayo/crema mixture.😋

[@agneswilson4811]

What can I use for a gluten free and nut free option? Would potato starch work?

[@parallaxcontinuum7898]

Just grilled red snapper with cilantro, pico de gallo & in a corn tortilla with generous squeeze of lime

[@ec100]

Is sour cream a good substitute for the sauce?

[@omarsantos4071]

Instead of chicken bouillon, try Laurys seasoning. Real good 👍

[@andypreston6899]

Add a drop of vodka to the batter mix. This is a trick used by the best British fish and chip chefs. Check out Heston's fish and chips.

[@Rick_Rapheal]

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[@jrsoto8284]

Puro Baja Califas

[@MrEieio44]

I mix sour cream, mayo, lime juice and capers

[@kurtpenner2362]

Aha! You have answered a question I've had for years (after reading your original recipe). Is the mayo intended to substitute when Northern countries don't have any crema? No, they use BOTH deliberately. Thanks! Next question: corn or flour tortillas in Baja?

[@Rick_Rapheal]

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[@monida55]

corn tortillas

[@ExilioRebelBC]

depends on the taco but mostly corn tortilla. The fluor one is preferred with taco gobernador (shrimp, monterrey jack) and some smoked tunids in combination with yellow chillis (also very popular in Ensenada)

[@kurtpenner2362]

@@ExilioRebelBC I meant more specifically, which tortilla, corn or flour for a fish taco in ensenada?

[@amyhollingsworth16]

@@kurtpenner2362, always corn tortillas for fish tacos.😊🌮

[@TheModeRed]

Why not bring out the molcajete for making garlic paste?

[@walrusrobot5483]

placing an oven hot pan directly onto a wooden countertop is a bold choice sir.

[@iamtheteapot7405]

I never knew fish tacos were sold on the black market.

[@tiggermedia]

Red snapper?

[@bethbilous4720]

I use mahi mahi

[@josephmartinez8803]

I remember having fish tacos from there throughout the 70s, before blancos like you knew what fish tacos were. I have yet to b taste a fish taco as good as the ones back then.

[@Rick_Rapheal]

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[@zekelucente9702]

Pollack is the most sustainable option for this recipe and it’s less expensive than cod.

[@edcastillo4456]

Many times when protein is battered and fried, it gets dredged in flour. What is the rationale for not doing it with this process?

[@Rick_Rapheal]

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[@JosephRojas-lb2ou]

I would be curious how it would be with Gluten free flour?

[@Rick_Rapheal]

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[@randyb726]

A little cilantro or dill pickle juice or dry Dill

[@Rick_Rapheal]

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[@ExilioRebelBC]

I think you missed a couple of popular dressings like the salsa bandera (tomato, onion, coliander) and onions with lemon and oregano (some people add white vinegar to the mixture). I for one hate the crema/mayo mixture... Ensenada fan of the channel by the way.

[@ladweeb1798]

I add onions and cilantro to my fish tacos too when I make them, but it sounds like he was making an authentic type of Ensenada taco.

[@johncrankshaft2886]

​@@ladweeb1798 read his name and last line, he IS from ensenada

[@cigarzan]

Sin queso?

[@Absolute_Goober]

“Fish tacos should only be grilled” they prattle as I dump old El Paso taco seasoning in my fish fri

[@marthagonzalez2355]

Shut up El Paso not Mexico origin of tacos

[@Absolute_Goober]

@@marthagonzalez2355 I’m aware, it was a joke

[@blancanavarro2546]

hesbonito cuando leaschingado. deste todasunines. que horgullo

[@TheGabrielberki]

Definitely want to make sure the handle of that giant hot pot of oil is pointed AWAY from you to avoid accidentally tipping it over onto you

[@massaymara]

White cabbage, salt, sugar and water for the mayonnaise, chile de árbol sauce, mustard and pico de gallo.

[@Rick_Rapheal]

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[@Bloodfortheking]

No cilantro?

[@dreamin47_]

Grabing my Rod and Reel and a empty plate just in case.

[@happyfisherman4432]

i find a bold red salsa overwhelms the mild fish and all i get is salsa taste.. the fish is supposed to be the main event here, and mild fish needs mild accompaniments

[@indochinapatriot435]

1974, I got the recipe. Corn masa, garlic, salt, a bit of beer. I won’t tell you everything, It’s my secret.

[@shanechostetler9997]

Funny that fish tacos have fake chicken broth, I’m going just plain wild cod fish, and a variety of taco seasonings👍. Can’t be all bad😊

[@joselurzua746]

We’re the recipe amount measurements for this video

[@jbthor9032]

Rick ? Is cooking labor intensive? A few weeks ago I was in the kitchen preparing a meal for myself and I was standing over the stove and my brother walked up behind me and said, That's labor intensive. I answered, Yes it is ! I love fish tacos but they're really expensive but good.

[@ladweeb1798]

Funny, my Millennial niece basically said the same thing when I was in the kitchen making a roux for gumbo. 🙄