Spring! Salsa! Read all about it!

As spring peers its pretty little head, I find it appropriate to discuss the excitement that comes along with my favorite season. Yes, New York, today, we experienced a beautiful sunny 60 degree day that brought out winter hibernators, both people and birds, alike. Pay no mind to those douchey green-wearing drunkards that were sprawled around the city.

Ahhhhh, yes, this springy excitement can only mean one thing - one more season to go for proper outdoor fish taco consumption! That's right, nothing compares to mowing down a scrumptious fish taco in hottt NYC summer weather accompanied by an ice-cold cerveza. I know what you're thinking. Why I am jumping to summer when spring is in the air? And, didn't I just say that spring is my favorite season? Yes, spring is my favorite season and, yes, I'm totally psyched about it, but this is a fish taco blog, right? Right. So, I'm merely letting you know that there is no season like summer for fish taco eating. It's a fact. Fear not, NYC, I will enjoy fish tacos this spring and document it for your reading pleasure. I guarantee it!

Though I do not have a spring-inspired fish taco review for ya'll today, I do have this rather great article from the Times about Salsa, Rediscovering Salsa, the Soul of Mexico in a Bowl. As you know, Salsa is fundamental to Mexican cooking and a welcome partner to any fish taco meal...just as long as it is made and tastes brilliantly, of course. Take it from Chef Danny Mena of Hecho end Dumbo, "A great taco is a perfect food...A tortilla, a protein and then the salsa is just the genius Mexican way of seasoning every bite with acidity, heat and salt." Amen, hombre, well, just as long as the protein is fish!