tickle me [fish] taco

It's Fish Taco Time

2011-05-05T10:00:00.003-04:00

Apparently, Taco Time, the slightly less disgusting option to Taco Bell, has joined the ranks of bandwagon-jumping fast food chains by adding their very own fish taco to their menu. Here are the gory details:

"Lightly breaded white fish with zesty fish taco sauce...on soft corn tortillas, with diced onions and fresh cilantro for that authentic Mexican flavor."

Along with their other promotional "Street Taco" offerings, these "authentically-flavored" fish taco timers are available for a limited time only. So, for you select few folks that live by one of Taco Time's 350 locations, hurry and get your hands on one of these babies...or not. Remember, Taco Time locations are mostly out West with a few outposts sprinkled throughout the Midwest and Canada, as well as, err, Kuwait and Curacao!? Indeed, Taco Time has crossed the pond to set up shop in Kuwait and Curacao...what a business strategy! Is it taco time yet?

Wahoo's to the Big Apple?

2011-05-03T19:41:00.000-04:00

Holy Long John Silver, Batman! The country's second most famous fish taqueria chain is coming to NYC...so say the folks at Midtown Lunch. The rumor has Wahoo's Fish Tacos setting up shops throughout Midtown with the first storefront set to open on 56th between 5th and 6th Avenues. Nothing has been confirmed yet. If and when Tickle verifies this rumor, a joyous celebration will ensue. To be honest though, for a chain, Wahoo's is pretty good, but it doesn't compare to our very own pseudo fast casuals Pinche and La Esquina. Either way, fish tacos in Midtown is a victory for all!

Friday Night Take-Out

2011-04-30T17:23:00.000-04:00

It was a long week. Tickle was hungry and quite thirsty. The couch sounded much nicer than heading out for dinner let alone an evening out and about. What does Tickle do? This:

Nothing beats El Paso fish tacos and an ice-cold Modelo (or two). Tickle's Friday was splendid.

Spring has Sprung

2011-04-24T15:30:00.000-04:00

It's 74 and sunny! Not a bad way to enjoy yet another Easter and to kick off a brand new post on...deviled eggs. I bet you were thinking this post would be about fish tacos, well, not today. The Easter bunny will not allow. On tap today, I've got a deviled egg history lesson for you, as well as some tickleriffic photos of homemade deviled eggs (no recipe, sorry, as it is top secret...I'm CIA like that).

What the hell are deviled eggs, anyhow? And where do they come from? Deviled eggs have a long storied history that dates back to the Ancient Roman times when they were better known as "stuffed eggs"; the "deviled" in deviled eggs came about in 18th century England. Why? Because it was the first time it appeared in print. According to The Encyclopedia of American Food and Drink, "deviled" referred to "any variety of dished prepared with hot seasonings, such as cayenne or mustard...from the association with the demon who dwells in hell." Interesting. Demon from hell. How lovely. Deviled eggs typically consist of the hard-boiled egg shell cut in half filed with a devilish mixture of cooked egg yolk, mayonnaise, mustard, salt & pepper, fresh parsley, paprika, and lemon juice (at least that's what partner in crime used).

I'm Still Here...and I Hope You Are, Too!

2011-02-22T18:03:00.003-05:00

So, 2011 started off great for Tickle - a burgeoning NYC taco scene, a continued appetite for fish tacos, and an unrelenting determination to take Tickle Me Fish Taco to the next level. Unfortunately, Tickle got caught up with other life stuff, and the blog took a backseat. Fear not, my dear Fish Taco fanatics, as I'm here to notify the world that Tickle is still here and committed to providing you with all the fish taco news and information that you can't live without. For now, I leave you with this...

The Fish Taco Craze Continues

2010-09-15T09:30:00.000-04:00

According to an article in US Today, fish tacos are increasingly landing on more menus across the country. Common in San Diego eateries, of course, but fish tacos on the menus of California Pizza Kitchen, The Cheescake Factory, and (gulp) Taco Bell?! See, folks, I'm not just a weird fish taco-obsessed blogger. This stuff is for real! It will take over the nation, and I will retire a (not so) rich man.

Not Just One Fish Taco

2010-09-09T09:30:00.000-04:00

Thanks to JP IV, here's a nifty little slide show of various fish taco recipes from the fine folks at Food & Wine.

Taco Thursdays

2010-09-07T09:00:00.000-04:00

Serious Eats has apparently realized that tacos are a blessing from the heavens (with the fish taco being the most sacred of blessing, of course). Indeed, Serious East has started a new segment called Taco Thursdays where they explore New York's radical taco scene on, well, Thursdays. On August 12th, they hit up Rockaway Taco, an oasis of goodness in the Rockaways. Check it!

Where the Wild [Fish] Are

2010-09-01T10:00:00.001-04:00

A few weeks back, Sam Sifton, the NY Times restaurant critic and Sunday Book Review contributor, wrote quite an interesting review about a new book titled "Four Fish: The Future of the Last Wild Food" by author Paul Greenberg. As reference, Sam Sifton inherited the throne previously held by Frank Bruni, as the King of all things food in New York City. Though he holds the official position of restaurant critic, Mr. Sifton essentially has free reign on doing just about anything and everything that has to do with food. Laugh if you must, but Tickle falls for this sorta stuff, no joke. I even laugh at myself sometimes. That said, his review spawned my interest in this book. After all, it's about fish, and the main ingredient in fish tacos is, err, fish. So, I bought it.

You probably think I'm going to tell you that the book was great, right? Well, truth is, I haven't started reading it, but I plan to do so and I encourage you to do the same. Whether or not it captivates you (or me) is beside the point, as it addresses some serious issues and concerns regarding the overfishing of seafood. Again, I'm not one to throw out politics on this blog, but it's definitely a disconcerting issue. Without knowing what the book actually has to say, I'm going to end this post...now.

Body Slammin' the UES!

2010-08-25T09:30:00.002-04:00

Tickle isn't alone in digging on Cascabel. That's right, folks, check out what the Village Voice had to say. Also, see what NY Mag had to say back in November of 2009. Indeed, folks, Tickle would never lead you astray. If you haven't hit up Cascabel yet, what the tickle are you waiting for?!?!

The Brooklyn Taco Battle

2010-08-19T10:00:00.003-04:00

Where the hell was I?!?! Shameful, Tickle, shameful!

Best Summer Fish

2010-08-17T10:00:00.233-04:00

Sadly, summer is coming to a close. Nevertheless, check out this article from Men's Health regarding the best fish to enjoy during the last weeks of Summer 2010. The article includes a recipe for catfish tacos, but, remember, no fish is unworthy of being smothered by two lovely corn tortillas.

Alma...De Mi Vida

2010-08-12T10:00:00.021-04:00

I love Red Hook. Since moving to New York, Red Hook has been the only neighborhood in the five boroughs that has allowed me to feel a sense of escape, as if I wasn't in New York and instead in a nautical industrial oasis. Along with its amazing views, relaxed vibe, and endearing shops, Red Hook is the home to Alma.

Though officially situated in Carroll Gardens, Alma and its surroundings are more Red Hook in so many ways and, more importantly, to me. Up until a few short months ago, I had known the area in and around the Columbia Street Waterfront District to be Red Hook. Then, a close friend of mine moved to an apartment in Carroll Gardens not far from Alma and, long story short, the true identity of Alma's neighborhood came to light. Alas, these are just minor details, as the true purpose for this post is talk about fish tacos...Alma's fish tacos.

Or is it? See, everyone and their mom knows about Alma, not necessarily for its food but for its amazing rooftop views of Lower Manhattan. They are arguably some of the best views of the city - see for yourself.

On my most recent visit to Alma, I again made my way up to the rooftop with the hope of getting some fish tacos in my belly. I've had their fish tacos before, but a post never resulted. This time, Tickle was focused and would not let up. I ordered their fish tacos and, while they prepared them for me, I sank into a refreshing and summery white wine sangria and enjoyed the view as the sun set - ah, summer! In little time, three beauties were placed before me.

The fish tacos were lightly fried to dramatic perfection. I did not ask the server what type of fish Alma uses, but I would guess that it is mahi mahi. The fish taquitos came dressed with a lovely sweet Asian-influenced jalapeño marmalade, pickled red onions, and red cabbage. The tortillas were warmed to a very slight crisp. My first bite was memorable not only for its taste, but for its amazing crunch. Seriously, I think the whole rooftop heard me bite into these babies. My enticement blossomed and, oh man, Tickle was on cloud nine! Alma exhausted all measures to make an amazing fish taco. They key to this faich taco was the jalapeño marmalade, as it was sweet and tart, and complemented the fried fish in a way that I had yet to experience. This was a true winning experience for Tickle.

Tickle gives Alma 4 out of a possible 5 tickles.

My fish tacos (apologies for the poor lighting)

Rooftop shot

Corner of Columbia and Degraw

Waterfront behind Fairway

Pier 44 Waterfront Garden

Red Hook, back in the day

New England's Fish Taco

2010-08-10T10:00:00.005-04:00

By now, anyone who reads this blog knows about my fascination of fish tacos. I would safely say it is obvious. While Tickle would like to argue that NYC is the palace of fish tacos, we all know that the fish taco's mecca is San Diego. As San Diego celebrates the fish taco, New England bows down before the lobster roll. For those of you not in the know, a lobster roll is a sandwich filled with delectable lobster meat. Traditionally, the lobster is served on a hot dog bun, but many bread iterations exist (Tickle prefers the hot dog bun). As such, the fish taco is to San Diego, as the lobster roll is to New England. In fact, lobster rolls are so adored in New England that even some McDonald's offer them on their menu...craziness!

Though NYC is not officially considered New England, it is nevertheless hard not to feel lucky to not only have the country's best and most creative fish tacos, but to have a vibrant and ass-kicking lobster roll scene! In particular, I must recommend Luke's Lobster. I've tackled a lobster roll or two at their East Village haunt, but they have recently opened a spot on the Upper East Side. Check it, folks!

Where's the Fish Taco?

2010-08-05T09:30:00.001-04:00

It's no news to my fellow Greenpointers that the highly praised and often mentioned Calexico is making its way to our hood. Yes, Calexico Greenpoint should be opening its doors sometime in August in the space formerly known as La Brique on Manhattan Ave.

Calexico garnered its fame from its days as a taco cart on the rough streets of SoHo. Since showing up on the NYC food cart map, Calexico has won a Vendy Award in 2008, launched two more carts (a second cart in SoHo and one in Brooklyn Bridge Park), and opened a restaurant in Carroll Gardens. The Greenpoint operation will be Calexico's second restaurant.

While Tickle is plenty excited for another top-notch eatery to hit Greenpoint, there is one overwhelming piece of information that Tickle cannot overlook - none of Calexico's locations serve fish tacos! You heard right, folks, Calexico with its SoCal-influence has completely neglected to include fish taquitos as part of its food arsenal. This leaves Tickle no choice but to officially challenge Calexico to make fish tacos a staple of its Greenpoint menu. While the chances of this actually happening are slim, Tickle is hopeful that Calexico will be moved to add fish tacos on their menu. Afterall, the trio of brothers behind Calexico are straight outta Compton, err, Southern California. Stay tuned, Greennpoint!

Tickle On the Road: Seattle

2010-08-02T10:00:00.023-04:00

Every now and again, getting away from the hustle and bustle of NYC is a must for Tickle. Back in March, Tickle made his way to Seattle, the land known for rain clouds (and rain), coffee, Kill Rock Stars and Singles. Unlike NYC, Seattle is a chill and mellow hotbed of cheery caffeinated all-around good people with a top-notch seafood scene - you must try the Seattle Salmon at Shiro's!! Fortunately, Tickle is lucky to have a few beloved friends and family in Seattle that have introduced him to an array of eateries. One of those joints introduced to Tickle stands out for not only its fish tacos, but for its story - Rancho Bravo Tacos!!

Located in the Capitol Hill neighborhood of Seattle, Rancho Bravo is housed in a former KFC (yup, Kentucky Friend Chicken, baby!). You may ask, "Tickle, does that mean they have a drive-thru?" Well, yes, of course they do, and no, no they don't. See, they have a drive-thru window, but they do not have an operating drive-thru, which I would think is a good thing. Anyhow, the owners of Rancho Bravo didn't bother tweaking the cosmetic feel of the strucutre all too much, which normally would have turned me off, but, in keeping with the fast food chain vibe, Rancho Bravo directly or indirectly comes off as awfully endearing. I mean, they're all about the food, right?

Right. The fish tacos were tasty! They were made with pan-friend tilapia and topped with fried onions and pickled cabbage. Rancho's fish tacos were by no means groundbreaking, but they were exactly what I expected and more from a joint housed in a former KFC. The fish was fresh, moist, and wrapped around two lightly fried corn tortillas. The side salsas were also fresh and spicey, but not too spicy so as to overpower the fish. The downfall, however, was the lack of a proper sauce to not only accompany the fish, but to amplify it - side salsas merely act as makeshift remedies.

Fish tacos ala Seattle

Overhead shot...Who's getting hungry?

Rancho Bravo also has fish

tortas, a cousin of the fish taco!

After downing my two fish tacos, I chatted up the the cool dude behind the counter (the owner, I suspect) who told me to keep his identity anonymous, as he is wanted by the authorities in the Mexican state of Oaxaca. For a split second, I believed him and demonstrated concern, but his smile and subsequent laughter followed by the laughter of the other workers indicated that they were messing with me. Tickle got got! Nevertheless, I kept my cool, channeled my inner Seattle, and took it in stride laughing along with them.

My boy from Oaxaca

The former KFC turned taqueria

The drive-thru

Bye, Seattle. I'll be back!

Go to Rancho Bravo Tacos, eat their fish tacos, and tell them that the Oaxacan authorities sent ya!

Tickle gives Rancho Bravo 3 out of 5 Tickles (sauce would have made it 3.5...whoops!)

What goes swimmingly with Fish Tacos?

2010-07-29T09:00:00.000-04:00

Guacamole does! Check out this article in Bon Appétit!

The Summer Return of Tickle!

2010-07-26T22:55:00.005-04:00

Yes, yes, I know, I've been MIA. I have nevertheless returned to provide my fellow fish taco fanatics with some news and commentary. I will soon bring you more trusted reviews that will tickle your summer fancy. In the meantime, check out this recent post by the fine folks at Metromix New York and enjoy the summer like I do...with this:

Medina likes his Mexican

2010-04-23T09:38:00.038-04:00

Check out Grub Street's latest The New York Diet post highlighting Julian Medina, owner/chef of Yerba Buena (on my '10 in 2010' list), Yerba Buena Perry, Toalache, and El Almacen. Grub Street follows chef Medina's food regimen for a week, which, not surprisingly, is dominated by my fave, Mexican food. Also, Medina gives props to another of my '10 in 2010' and 4-Tickled restaurant, El Paso!

Casca What? Casca You!

2010-04-21T22:47:00.035-04:00

It's been a while folks, I know. Tickle has been quite busy working, schooling and traveling leaving little time for fish taco reporting. Good news, though, Tickle is back and ready to tickle you silly!

On a recent rainy March evening, I trekked to a neighborhood I typically don't have any business venturing to. No, it's not the type of neighborhood that is a bit sketchy or dangerous. Not at all, actually. In fact, this neighborhood is the beacon of all things that are, as New York Magazine puts, "safe, charming, green, and beautiful". In Tickle's view, however, the Upper East Side is a relatively culture-less neighborhood littered with douchey pubs, snooty folks, and bad restaurants - no offense to anyone who lives there, as it's not about you, it's about your hood. Well, except for the amazing museums, Central Park, and stellar architecture, there would be no reason whatsoever to go to the UES...until now. That rainy March evening took me to one of NYC's newest and hippest taquerias, Cascabel.

I wasn't sure what to expect given that it was situated in the UES, but I gave it a chance and lugged a few of my peeps along for the ride. Situated in a block void of good food options, Cascabel is a welcome site not only for fish taco lovers, but food lovers, in general. The place is tiny, but cozy. A series of tables line up each side of the restaurant, probably 7 or 8 in all. There are bar stools against the front window, and another bar area that also serves as a register counter in the back of the joint. In the very middle of the dining room you'll find an awkwardly situated condiment/silverware/napkin island and a long line of people waiting to place a food order. Cascabel calls themselves a "counter-casual spot", which simply refers to the line of peeps waiting to order. Again, very cramped, but truly endearing and "city".

The most eye-catching aspect of Cascabel is its theme, lucha libre. The walls are filled with pictures and life-size paintings of luchadores. I like it lots. I know, I know, this theme is popping up more and more, but I really dig the Cascabel feel, and, in any case, similar lucha-themed joints that shall remain nameless (ahem, La Lucha) don't offer fish tacos. Speaking of fish tacos...

The Cascabel fish tacos are the most intriguing and creative I've had thus far. If you know Tickle, this says a whole damn lot. First, they bypass traditional white fish altogether. Indeed, no tilapia, no mahi-mahi, no halibut, no sole, no cod, no nothing. Nope, Cascabel gives a big a big "F You" to the white fish and, instead, uses yellow fin tuna belly that is fried to crispy perfection! The tuna does not overpower the taco nor is it too heavy. They use very yummy corn tortillas, which may or may not be made in-house (the website doesn't officially confirm my assumption). Throw in hearts of palm, olives, and onion and you have yourself the most amazing untraditional, Mediterranean-infused fish taco in New York City. Again, that's says a lot. My only gripe with the Cascabel fish taco was the lack of a sauce to top it off. It needed it. Cascabel does provide there own sauces that (via that cramped island), according to their website, are "made to complement" the food they serve. Maybe next time I'll play around with these sauces, but I like for chefs to do to the work.

Tuna belly fish tacos!

One more picture, please!

Blue crab corn fritters = appetizer

Cascabel's menu

Napkin holder = cool

Should you find yourself at one of the many great museums located on the Upper East Side or merely craving a tasty fish taco, please venture over to Cascabel. You will not regret it...even if you do run into an army of UGG-wearing chicas, like, chatting loudly on their, like, newly acquired smartphones.

Tickle gives Cascabel 4 out of 5 Tickles (sauce would have made it 4.5)!!

El Barrio's Finest

2010-03-25T01:22:00.016-04:00

El Barrio should be proud. Yup, this neighborhood, also known as Spanish Harlem and East Harlem, should hold its head up high. Not only is it rich in culture and history, El Barrio is the home to El Paso Taqueria, the purveyor of the best fish taco north of 14th Street. Yes, folks, even if you live in Brooklyn or Queens, Tickle commands you to make the trip up to 104th Street and Lexington to indulge in the beauty that is El Paso Taqueria.

Before I bestow glory upon El Paso and its formidable fish taco, I feel the need to tell the abridged story of the owners. El Paso is the creation of two regular joses, Rodrigo Abrajan and Porfidio Grande, from Mexico who came to the US to get their work on. These hard working dudes spent their early NYC years toiling in restaurants doing everything from busing tables to washing dishes. To make a long story short, their restaurant chops lead them to go about it on their own, and they purchased a taco cart that they stationed on 103rd and 3rd. After three years of pushing tacos, Rodrigo and Porfidio decided to up the ante and open up a storefront - the legend was born! Today, El Paso boasts three locations (97th/Madison, 116th/2nd, 104th/Lex) all located in Spanish Harlem.

I made my way up to El Barrio last week to get my long awaited El Paso review under my belt. There was no doubt in my mind that my El Paso experience would be great, as I had feasted on their fish tacos and brunch goodies countless times - their chilaquiles are off the charts! I went to their newest location on 104th and Lexington that, at least to me, appears to be their higher end and flagship location. Previously, they ran their 104th street operation across the street in a much smaller store front that was more bodega than restaurant appropriate. Those days are apparently over, as demonstrated by their impressive new digs that can hold roughly twice or three times as many customers. Unlike the old location, the new joint is thoughtfully decked out in Mexican folk art with an emphasis on skulls (calaveras) and skeletons that symbolize El Dia del Los Muertos. It must also be noted that they have a very spacious and intimate backyard perfect for summer time fish taco enjoyment. The new El Paso location is elegant yet inviting and cozy.

When the friendly waitress came by to take our drink order, I shocked both myself and my dining buddy by ordering a pineapple rose sangria...that's right, a PINEAPPLE ROSE SANGRIA! I never order sangria. In fact, I don't think I really care for sangria, but I ordered it, and it was amazing! If you recall, in my last post, I made the declaration that there is no better combination than fish tacos, cerveza and summer. Obviously, it's not summer yet. In any case, I still ordered their fish tacos.

El Paso's fish tacos are simple - grilled tilapia, corn tortilla, pico de gallo, green cabbage, and avocado salsa. The simplicity of their tacos is what makes them great, i.e., they don't try to overwhelm your palette or confuse your taste buds by using too many ingredients. The tilapia was very fresh and moist, and the tortilla was also fresh, as I'm all but sure they make their tortillas in-house. While the tilapia was the star, the ingredient that made the El Paso fish taco an over-the-top delight was the avocado salsa, a mild and lightly-seasoned salsa with chunks of avocado. The chef even places the avocado salsa on the side for the diner to use at his/her own discretion. Needless to say, zero discretion was used in my case.

El Barrio's finest!

Calaveras

104th and Lexington

Porfidio and Rodrigo

Los tres amigos

El Paso is a true star in the NYC Mexican culinary scene. The service is delightful, decor is spot-on, and, more importantly, their fish tacos are Tickleriffic!

Tickle gives El Paso 4 out of a possible 5 tickles.

Spring! Salsa! Read all about it!

2010-03-17T23:46:00.006-04:00

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!

Tilapia v. Mahi-Mahi

2010-03-08T13:42:00.010-05:00

In Tickle's neverending pursuit of New York City's best fish taco, I have come across an array of fish tacos. Indeed, all types of fish have crossed my path including salmon, halibut, cod, and sole, just to name a few. However, two fish have crossed my path time and time again - Tilapia and Mahi-Mahi.

According to scripture, the fish taco came to existence in Baja California, Mexico sometime in the BC era. The fish behind this miraculous event was Mahi-Mahi, a salt-water fish known for its aesthetic beauty and abundant population. Since its inception, the term "beer-battered Mahi-Mahi" has become as common as, err, I'm not sure what, actually. In any case, it's pretty damn common, at least in San Diego. Tilapia, on the other hand, is a fresh water fish that has become a heavy-weight among fish ranking as the fifth most consumed seafood - seriously!

Two fish, two very different backgrounds, but one tortilla. Who will come out ahead? Well, it's your time to tell me if Tilapia steals your heart or Mahi-Mahi makes you feel kinda funny. VOTE NOW for the best fish for your fish taco! Whichever fish is determined to be the champ will be the fish I use for my Memorial Day fish taco bonanza!

VOTE TO YOUR RIGHT.
(Voting closes on Friday, May 28th)

Good In the Hood

2010-02-24T10:00:00.012-05:00

Situated on the shores of the East River directly across from Midtown Manhattan, the neighborhood of Greenpoint, Brooklyn has experienced quite a dizzying buzz over the last few years. With that buzz has come an increasing number of notable eateries. Yes, my hood of 3+ years now boasts restaurants with star-backed appeal (5 Leaves), down-home local charm (Eat), speak-easy trendiness (Manhattan Inn), and Mediterranean flamboyancy (Lokal). Greenpoint is also home to its very own hip Mexican joint, Papacito's Brooklyn.

Papacito's is the creation of Chef/Owner Cody Utzman, better known as Chopped Champion Chef Cody and the owner of Brooklyn Standard. At the time of Papacito's opening a little over a year ago, I happened to live directly across the street on Manhattan Avenue. I grew to frequent the place enjoying their industrial yet comfortable back yard, cheap Tecates, and, of course, their fish tacos. Their so-called "Mexican street food" was not bad, but it wasn't mind blowing. In fact, there was one glaring issue that prevented me from loving the place - its inconsistency. One day my food would be excellent, and the next, the food would be crap. This was the trend, not a one-off occurrence. Nevertheless, Papacito's was my trusted neighbor and fish taco provider. Unfortunately, during my stint living mere footsteps away, I neglected to document the Papacito's fish taco experience. The time has come, Chef Cody, to get tickled.

This past Sunday, I stopped in to the newly expanded Papacito's. Previously housed in a rather small space with no direct access to its backyard (only via their kitchen), Papacito's had taken over the space next door that increased their capacity, added a bar, and offered guests a proper entrance to their backyard. Before their expansion, guests would have to enter the backyard via an adjacent street. This was endearing, but not practical. I must admit, however, that I was rather disenchanted with the new setup. Don't get me wrong, I'm elated that Chef Cody and friends are doing well and that they have more room to play with, but the space seemed haphazardly finished and decked out. Yeah, yeah, I know what they say, "keep it simple stupid".

After thoroughly scanning the place, I was now ready to order - two fish tacos, please! Like I said, I am no newbie to Papacito's so I knew what to expect. Within minutes, I had two very appealing beauties sitting before me. Papacito's fish tacos are larger in size than, say, Pinche's or Mercadito's, and come dressed with traditional fish taco toppings - pickled red cabbage, cilantro, onion and white sauce. The grilled tilapia was tender and very fresh, as were the corn tortillas and toppings. This was definitely one of my more memorable trips to Codyville. The little fish papis had enough kick and flavor to bring a smile to my face. My fancy was further tickled, as the fresh house made chips were excelente! Note to folks looking for some smooch action afterwards, the onions and white sauce make a serious dent to your breath. Woof!

Los tacos de pescado...calle style!

Ponte el sombrero, Chef Cody!

El patio (backyard)

In all, Papacito's Brooklyn proved to be a more serious purveyor of fish tacos, but I still feel that they are not in the ranks of the city's best. Until they can prove to offer a consistent and reliable product, they will continue to linger in the middle of the pack. Nevertheless, Papacito's exemplifies charm and modesty, and I am glad that they are in my hood!

Tickle gives Papacito's 3 out of a possible 5 tickles.

The Brooklyn Taco Experiment...

2010-02-12T10:00:00.008-05:00

or should I say, disappointment. I digress.

The Food Experiments is a collective of competitive cooking enthusiasts in Brooklyn that host cooking competitions. Now, to me, the idea of competitive cooking is great. After all, I've become quite the fan of reality TV cooking competitions like Top Chef and Chopped. Indeed, I've fallen victim to the foodie craze, as if you hadn't already noticed with this little blog of mine. Anyhow, the fine folks at The Food Experiments provide foodie wannabes with the opportunity to beat other aspiring foodie wannabes. Believe it or not, I really do think this competitive cooking deal is rather ingenious and lots of fun. In fact, I may very well put my money where my mouth is and partake in some competitive cooking one day. Your time will come, Tickle, oh yes, it will come.

On Sunday, January 31st, The Food Experiments hosted the battle royale of cooking competitions - The Brooklyn Taco Experiment! Tickle considered joining the competition, but, in the end, decided to attend as a spectator and judge. The event, held at the Bell House in the Gowanus, was billed (in my head) as an opportunity for the fish taco to flex its muscle. Sure, there would be your pork, beef, chicken and even veggie entries, but the fish taco would not only be well represented, it would rise above the rest.

Enter disappointment. Upon arriving at the Bell House, I experienced camera issues. I came prepared with my camera to document the event for tickle me. My film SLR camera was not cooperating with me at all, as it refused to take more than six pictures per roll on two separate rolls. After tinkering with it for a while and losing my patience (sorry, Jr!), I gave up. Not to worry, merely a minor setback, and the competition awaited me, or so I thought. I got to the front of the line, but, to my dismay, my name was not on the list - I know I paid for those tickets, I swear! After a while of scratching my head in disbelief and feeling like a fool, I gave the patient young lady more of my money to get in. I was 0-2, my spirits were down, and my youthful anticipation was dwindling. Nevertheless, I could sense fish taco goodness just a few footsteps away.

The floor of the Bell House was filled with young food enthusiasts, competitors and a good amount of plaid button-ups, including my own. The excitement that had escaped me returned. What a rad event! To top things off, I had a free beer ticket. All I needed was a fish taco and all would be well. As I scanned the area in search of a fish taco, two things quickly became apparent to me: 1) the pig has become quite a foodie phenomenon...pork this and pork that, and 2) more importantly, there were ZERO fish taco entries. Pork you, Taco Experiment! NO FISH TACOS?!?!?! Blasphemous!

I felt defeated. How could a taco competition be void of the fish taco? If I were in San Diego, a riot would have ensued. I was wallowing and couldn't overcome it. To curb this emotion, I cashed in my drink ticket and settled down in the bar area to recover. After chugging my beer, I went back to the competition for one last lap and left shortly thereafter. The Brooklyn Taco Experiment, for me, was over. Boo.

One redeeming aspect of the competition was the Beer Battered Shrimp Taco entry, our only seafood friend represented. They were traditionally made topped with slaw, creme fraiche and hot sauce, and wrapped in a homemade corn tortilla. Needless to say, I voted for them (and went back for seconds and thirds).

All in all, The Brooklyn Taco Experiment was a great idea and a great event. I'm looking forward to see what they dish out next. I cannot deny, however, that I feel even more responsible to make the fish taco a household name. Fish Tacos forever!

10 in 2010

2010-02-08T10:09:00.004-05:00

Can you believe it, January 2010 has come and gone already! Seriously now, Tickle must get this blogging thing back in full swing. I think I've been saying this for 6 months now, but I mean it this time, really! See, I [still] am charged with providing the citizens of New York City with much-needed fish taco insight...again, really, I'm not kidding! With that said, here's a list of 10 joints I will be visiting and reviewing in 2010:

1) El Paso Taqueria (Spanish Harlem)
2) Cabrito (West Village)
3) Alma (Red Hook)
4) Cascabel (UES)
5) Diablo Royale (West Village)
6) La Esquina (SOHO)
7) La Superior (Williamsburg)

8) Ditch Plains (West Village)

9) Yerba Buena (East Village)

10) Papacitos (Williamsburg)

This list is by no means exhaustive, as it barely makes a dent into my fish taquito intake. The list merely identifies specific places Tickle will visit in 2010. I also will be monitoring those so-called "taquerias" that refuse to offer fish tacos - a watch list, if you will.

In the meantime, check out Le Bernadin Chef/Owner Eric Ripert's take on NYC's top 5 fish tacos. This Frenchy knows fish, but does he know fish tacos, well, you be the judge of that...god knows I've already judged him. I agree with him on the winner, but feel that Pinche got totally pinche'd!

Fish Taco Wars

2009-12-31T10:00:00.005-05:00

(Event took place in August 2009 - Happy New Year!)

Within a small yet growing community in Greenpoint, Brooklyn, a love of food exits. This love of food revolves around one prominent food - the almighty fish taco. Yes, friends, in an effort to honor the deliciousness and might of the fish taco, this community has embarked on a historic journey to see who can claim to know how to make the best fish taco...and prove it! At the end of this journey, there shall only be one fish taco master. This journey is called Fish Taco Wars!

Two weeks back, three friends and contestants squared off to see who would be named fish taco master. See, this is the second time our little group has embarked on such a competition, but the first gathering was soooo underground, that it cannot and should not be spoken about. Nevertheless, Tickle was able to obtain a few photos (posted below) from an anonymous source.

The Battle at Leonard or, as it is now commonly referred to, FT2, was a battle of skill and passion. The work of the three fine contestants was judged by a panel of hungry judges with varying degrees of passion for the fish taco. FT2 was kicked into high gear with a healthy flow of alcoholic beverages ranging from Mexico's one and only, Tecate, and our very own, Pabst Blue Ribbon.

This battle was not just one of skill, it was one of flavor and presentation. On one end, Takenaga pulled out a wildcard by bypassing fish altogether and making shrimp tacos. Many judges appeared baffled by her audacity to sidestep the understood rules and regulations. I think she just did her thing- work it Reiko! On the other end, we had Ryan, a competition newcomer, but no newbie to fish taco-making. And, finally, there was Tickle, a fierce and focused opponent ready to slay the competition - you know him well.

The 6 judges consisted of an array of professionals and unemployed creatives, including two dogs named Stella and Lupe, respectively.

The competition went down without any major hiccups though Tickle was accused of talking too much smack...what's wrong with a little smack, right?! I call it confidence. Anyhow, after an hour or so of chopping, julienneing, mixing, frying, and battering, the chefs completed their works of art.

Takenaga - Shrimp

Ryan - Panko-Battered Cod

Tickle - Ceviche

Takenaga and Tickle, the seasoned pros, took chances with their dishes. Takenaga threw out the playbook entirely and made some damn tasty shrimp tacos. I am not a big fan of shrimp, but these babies were downright righteous. They were dressed with slaw and avocado. Tickle took a very different path. Indeed, he went for broke with a ceviched tilapia consisting of red onion, avocado, cilantro and citrus, citrus, citrus! Ryan, the new yet nimble challenger, went traditional with a panko-battered cod layered with slaw and an amazing chipotle crema.

After a grueling judgement panel, Ryan, yes Ryan, the rookie, came out on top leaving Takenaga and Tickle aghast in silence. The judges were fond of Ryan's respect for the rulebook and use of traditional ingredients. Her fish was immaculately cooked and battered. They applauded her safe yet perfectly composed tacos. The judges were not, however, fond of Takenaga's use of shrimp and Tickle's soggy tortillas. Nevertheless, both T's tacos were tasty and they were praised for their imaginative and competive focus.

Congratulations to Ryan! This, however, will not be the last competition...

Tickle On the Road: East Oakland

2009-09-03T10:30:00.005-04:00

Back in June, I headed west to Cali - the Bay Area specifically - for work and leisure and spent a little over a week there (love you, T!). While T took me to some of Oakland's finest restaurants (the gourmet ghetto) and to the best sushi joint I have ever set foot in (Kabuto Sushi), the highlight of my trip was my unplanned voyage to Taqueria Sinaloa, a taco truck (actually 2 taco trucks) in a lot with actual seating for patrons in Oakland's San Antonio neighborhood.

How and why did I end up in this neighborhood? Well, my real job took me there, and my trusted work colleague knew of my fish taco obsession and decided to tickle my fancy! I must say, my fancy was surely tickled! Indeed, this was quite a unique experience for me, as I'm used to a taco truck or cart here and there in NYC, but not a whole lot with two taco trucks (one seafood & one for meat, poultry, chorizo, etc.) and an actual shaded brick and mortar area for outdoor seating and chillin'! Before I dive into the fish tacos themselves, I must say that the establishment itself was pretty damn great! It was quirky and very NOT New York, which is a good thing (don't get me wrong, I love New York, but when you leave New York, you really want to feel like you've gotten away). Now, this type of Mexican food setup may be common for those from Cali, but not to, well, me.

It was simple. I walked up to the mariscos (seafood) truck and ordered two fish tacos. Within seconds, I became the Sinaloa taco guy's amigo, and he forever became mine. The fish tacos were layered with a lot of stuff, maybe a bit too much though. The fish taco had a carrot, tomato, onion, jalapeno and cilantro relish/slaw that was mighty tasty and mighty spicy. They also threw in additional fully seeded sliced jalapenos that gave the taco enhanced heat - I like heat! I'm not quite certain what type of fish was used, but I'll guess to say that it was tilapia. Unfortunately, the fish was far from the best or freshest, but the collective flavor of all the ingredients slightly made up for the fish's shortcomings. Thankfully, Sinaloa serves their tacos in corn NOT flour tortillas!

A bit too much going on? Yes, but still damn good!

In all, the fish tacos were good and definitely the spicest I've had to date, but I was not convinced that Cali offers better fish tacos than NYC - San Diego & LA, prepare yourselves! The true reason to go to Sinaloa is for its very down-home atmosphere. Sinaloa, I will be back, so get ready T!

Tickle gives Taquera Sinaloa 3.5 out of a possible 5 tickles!

Doesn't that look YUMMY?!?!

2009-09-01T10:00:00.000-04:00

Beer battered baja style fish tacos with red cabbage? Oh hell si!

Pinche Taqueria...El Pinche Taco Mas Bueno!

2009-08-27T09:40:00.002-04:00

I am proud and delighted to announce that we, New Yorkers, will be fine. Yes, we will survive not being in San Diego to enjoy a delicious fish taco. Yes, we may be on the "wrong" coast for our beloved fish tacos, but, fear not, New Yorkers, as Pinche Taqueria is making us proud!

Pinche serves up New York's BEST every-man fish taco. You heard right, New York's BEST every-man fish taco. What you do mean by "every-man", Tickle? What do I mean? I'll tell you what I mean. I have visited and devoured, err, enjoyed many a fish taco in this city at different price points. El Pinche is, at this point in time, the best affordable fish taco in the city, and the # 2 fish taco in general in the city (stay tuned for a post about #1).

Pinche has two locations, both in Nolita - 227 Mott and 333 Lafayette. I must be honest and disclose that I have only been to the Lafayette location, but who really cares, right? Right. According to their website, Pinche was brought to NYC by way of Tijuana where it apparently was one of the busiest taquerias in Mexico. Whether or not this story is true really does not make a difference to me, as the Pinche experience was and will continue to be el pinche mejor!

Pinche brings it simple-like - crisp fried mahi-mahi, hand-made corn tortilla, cabbage, a yummy and spicy cilantro sauce, cilantro, onion and good ol' guac! Not complicated, but few pull it together like Pinche! What can I say, the fish is oh-so tasty, crunchy and flaky, and the cilantro spice and guac give it just the perfect flavorful kick. I like me some heat on my fish tacos, but most places either overwhelm the taco or do not add spice at all. To top it off, my fellow fish taco-loving friend and I treated ourselves to Pinche's yuca fries - the perfect accompaniment to a perfect fish taco!

Pinche fish tacos!

Pinche yucca fries!

Unlike other every-man fish tacos, Pinche's fish tacos are made with all natural ingredients made fresh daily. They also do not use canned goods and do without a microwave - go Pinche!

The Pinche Lafayette location has a few spots for outdoor seating, and the interior is a bit funkier than the Mott location. Either way, you'll do Tickle proud by going to Pinche, wolfing down a fish taco (and yuca fries) and letting me know if I'm full of it - I'm positive you will dig and dig again!

Tickle gives Pinche Taqueria 4.5 out of a possible 5 tickles!

Making Fish Tacos at Home?

2009-08-25T08:40:00.003-04:00

Head over to and spend the day at the Chelsea Market!

The Chelsea Market is not just a great place to buy seafood, it's a great place to see/buy/eat food in general. What is the Chelsea Market? Well, to some, its nothing but a glorified mall of food items. To me, however, it is food awesomeness under one roof. It has cheese (I could start a blog about cheese, I think), wine, sweets, produce, restaurants and the offices of the Food Network. Like I said, one can spend an entire day just wandering around the Chelsea Market admiring the yummy food stuff that is waiting to be devoured. With respect to Tickle Me, however, the Chelsea Market offers a fish taco lover a great place to buy fish - The Lobster Place.

The Lobster Place is well-known in NYC as being, well, a lobster gold mine - they are the largest supplier of lobsters to restaurants in the city. Not only do they have excellent lobster, they also offer an array of seafood including several types of fish perfect for a fish taquito. Beyond seafood, to be perfectly honest, the place is just cool. See, The Lobster Place has a Maine-inspired vibe to it that brings it class and character - very nautical and very warm. It also it exudes a "we sell good fucking seafood" aura, and we all appreciate good fucking seafood. More importantly, The Lobster Place is a family-owned and operated business that is unpretentious and easy-going.

So, instead of buying your fish from your local C-Town or Pathmark, make the journey to the Chelsea Market, take a friend or loved one and have fun. Oh, and buy your fish at The Lobster Place for your fish tacos.

Responsibility...sort of

2009-08-20T13:15:00.001-04:00

Indeed, I am a fish taco lover, but I am a fish taco lover with a growing conscious. Tickle Me has recently taken to being a bit more mindful of the fish I ingest. As some of you know, fish, well, all seafood really, is being overfished. Now, I am not preaching or attempting to layout out a political platform; I have merely had one too many conversations and read one too many articles about overfishing so as not to be more mindful of my fish taco choices. That said, here two links that caught my tickle:

Eat Good: What’s okay to buy, cook, or order anymore? A soup-to-nuts guide to dining with a clean conscience - NY Mag

Make Smart Choices When Eating Seafood: Choose fish that are good for you and the ocean, and use our list on the go - Environmental Defense Fund

The Creek

2009-08-18T21:38:00.000-04:00

I'm proud to say that I, unexpectedly, had my very first post-blog fish taco experience this past weekend. I crossed the Pulaski Bridge in to Long Island City and made my way to The Creek, a rather confused "California-style Mexican" restaurant, comedy club, rock lounge and bar. The Creek (formerly known as The Creek & The Cave) is a simple neighborhood joint, just above that of a diner, and apparently is not keen on making a splash in the culinary arts - a good thing, as NYC has far too many restaurants seeking to serve the next best fish taco (really, it's true). The Creek's facade is a very stale and mustard-like yellow that appears to have been painted by the neighboring school's second graders - it looks just awful. Since my visit, however, The Creek has made efforts to improve their facade by replacing the lackluster and unprofessional-looking yellow with a lackluster and unprofessional-looking white though I do believe that this is temporary...Tickle Me only hopes!

Anyhow, my job here isn't to discuss facades or streetscapes! With that said, I ordered The Creek's fish taco platter that consisted of three cod fish tacos - 2 beer battered and 1 grilled - and rice and beans. When my food was delivered, I was devastated to discover that flour tortillas were used instead of corn. Full disclosure - I am a staunch advocate of corn tortillas. Flour tortillas should only be used for burritos. See, burritos have many ingredients, and flour tortillas are made larger than and do not crack like corn tortillas. Until a proper corn tortillas replacement has been developed, flour tortillas must only be used with burritos, period.

Back to the tacos. Each taco was adorned with slaw and wasabi sauce/crema. This was a first for me, that is, wasabi on a fish taco. The grilled fish taco was good, nothing great, but good. The beer-battered cod, on the other hand, was excellent! Nothing beats a well deep-fried fish taco! The fish was moist and flaky, and the slaw was fresh. The high point of the meal was definitely the wasabi sauce. It was neither overwhelming or secondary - just a perfect kick and complementary flavor to the cod. Though far less superior to corn, the flour tortilla did not take away from the surprisingly delightful tacos at The Creek.

Though my job here is to report on fish tacos, I must give The Creeks props on something other than our tortilla-wrapped friends. To my surprise, the rice and beans were excellent! Whether I'm a snob or consider myself an "insider" is unimportant, but I was expecting a side of box-made yellow "spanish" rice and your run-of-the-mill refried beans - I got neither. In fact, I was given non-refried, unmashed pinto beans in a sauce reminiscent of my mom's own special Colombian recipe that will remain a family secret - sorry ya'll. The flavor was not "mexican" at all, in fact, it was so damn Colombian that all I could do was think of my mom and her amazing cooking. As a perfect accompaniment to the splendid beans, The Creek added a simple yet perfect side of WHITE rice. Increasingly, it seems that restaurants and people in general seem to fuck with rice...white rice is amazing left alone. No need for colors, onions, spices or anything, well, maybe just some salt and a touch of olive oil. Good work, Creek!

Though The Creek is not a hotbed of fish taco amazingness, if you're in LIC and are craving taquitos de pescado, head over to The Creek and do your thing. Don't forget to order a Pacifico and chill in their quirky yet comfortable backyard.

* This article was orginally posted in May 2009, but was, err, inadvertently deleted by someone who shall remain nameless.

The Return of the Tickle

2009-08-11T13:45:00.007-04:00

I'm back! Yes, the return of the Tickle is official. This summer has been one of traveling and change that has unfortunately prevented me from updating Tickle in a long while - that must change. More posts will follow, this I promise! In the meantime, here's a little history about our beloved fish taco:

Tacos de pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla. In the United States, they remain most popular in California, Colorado, and Washington. In California, they are often found at street vendors, and a regional variation is to serve them with cabbage and coleslaw dressing on top.

No need to worry New Yorkers, you can find great fish tacos here in the city as well...merely look to this site and you shall be informed.

Back for good, ya'll.

Making em' outside...

2009-05-21T09:00:00.002-04:00

Perfect for a Memorial Day BBQ!

San Diego...

2009-05-19T09:00:00.002-04:00

The home of the Pescado Taco! So says NPR

San Diego is also the home of Shamu!

The New Face of Tickle...

2009-05-11T14:08:00.008-04:00

Courtesy of Bilicki

I need to go here!

2009-05-05T09:00:00.000-04:00

Rubio's Fresh Mexican Grill

Which means I need to go to San Diego to do so...

They call this their "World Famous Fish Taco" - Is it or isn't it? I'll have to confirm.

AND THEY HAVE FISH TACO TUESDAYS!! Anyone who's been around me for the last two year knows what this means!!!

My Bad...

2009-04-27T14:15:00.004-04:00

As with most newbies to any trade, I have erred on the job - I inadvertently (dammit!!) erased my review of the Creek's fish tacos! I know all of you readers out there (all 3 or 4 of you) are as disappointed as I am. I will attempt to recreate the post for your reading enjoyment.

In the meantime, here's an interesting article in the NY Times on fish taquitos as well as a recipe

Making em' at home...

2009-04-17T14:13:00.004-04:00

I am not going to sit here and lie about knowing how to make a great fish taco - I'll leave that for restaurants and taco carts (go here!). Nevertheless, here's a nice little video to guide you through the making of the greatest food ever!

I'll have a review up later this week of my very first post-blog fish taco experience - The Creek in LIC. Stay tuned!

Best of NY

2009-04-17T10:57:00.000-04:00

Although I have yet to make a dent in the New York fish taco scene, I am confident that Mercadito not only serves the best fish tacos in NYC, but the best fish tacos this side of the Mississippi! No joke!

Oh, their ceviche is off the charts, too!!!!

And for my friends in Chi-town, you will be getting your very own Mercadito this Spring! Yes, the proprietors of the 3 NYC Mercadito locations - Mercadito, Mercadito Grove & Mercadito Cantina - will be opening a Chicago spot at 108 W Kinzie Street (btw N Clark & N LaSalle)!

Taco time, ya'll!

Bienvenidos!

2009-04-17T10:28:00.001-04:00

Welcome to my blog! I bet you haven't heard that before. As an unwilling participant in this thing they call "Web 2.0", I am disgusted that I have added to the unnecessary, useless and self-important world of blogging - who care's what I have to say? Well, no one does, but I do love fish tacos. What? Why does my love of fish tacos constitute the need or desire to start a blog? Hmm, it doesn't. I just like scanning the internet for anything and everything related to fish tacos and what better way to do that than by creating a blog about it...word. Enough of my negativity and welcome to the Mo-Data world of fish tacos!