Many schools in Ann Arbor are closed this week for Spring Break. Some folks have seized the opportunity to pack their bags, heading for some exotic destination, leaving the rest of us behind.
Others may find themselves on another sort of journey; a personal journey, perhaps, to unearth treasures buried deep within their soul. Nirvana is reached for some through religious pursuits or meditation; for other’s, enlightenment is sought through poetry, art or a good book.
Me? One of my quests is to eat the perfect fish taco. I’m not alone. The web site “TheBestFishTaco.com”, “…is simply about life’s journey to find and enjoy the best fish taco.”
According to this web site, when it comes to fish tacos, there are three personalities.
The “Cravers” are those who know a good fish taco can, “…solve your problems, bring calm to chaos and put your soul in a happy place.”
The “Unaware” are those “…who cringe at the idea of a fish taco, but have never tried one.” According to this web site, they are living their life asleep.
Finally there are the “Adversed”– the folks who just don’t like fish tacos.
I am definitely in “The Craver” category. I seek fish tacos wherever I roam. I’ve eaten them in the Caribbean, Mexico, California, American South and most recently, in the Bahamas. This recipe, in fact, was inspired by a meal I had at Captain Jacks, in Hope Town, one of the islands in the Abacos.
Purchasing the freshest seafood you can find, is the first step down the path to fish taco nirvana. The second step towards enlightenment is rubbing a dry adobo seasoning blend into the fish. (Note that adobo may also refer to a dish, marinade or cooking process, depending on the culture)
Did the caressing Bahama Breeze put me, at last, in that tranquil place? It didn’t hurt. But well into my second taco, savoring flakes of smoky, moist grouper enlivened by piquant fresh salsa and cabbage, my soul – enraptured – melted into a state of bliss.
…that’s how many treats I’d need to make if I were to gift every person who helped bring this book to light a strawberry. Or chocolate truffle, if preferred. Today I’m launching THE RUBY OF THE SEA. It took an army of professionals and friends to lend perspective and authenticity to Linnea, Delphina and Ivy’s story. I most certainly looked more … Full recipe post »
Best freebie dip in town? Zingerman’s samples of bread with truffle-infused olive oil tops my list. This year, however, I’m wary of samples, quite sure I contracted last year’s hideous virus from a different, yet similar, dunk. Fearful of flu-infested double-dippers contaminating the culinary landscape, I chunked down the change to purchase the truffle-infused salt, … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...