Issue #05 (February 2024)
Where We’re Going
Peter Trout’s Tavern and Inn
There’s a reason this place is the best; the people are awesome, the food is delicious, and it’s cozy inside in the winter. Everything is delicious there, but I’m partial to the burger and the wedge with a glass of whatever white wine they recommend. Drool. It’s so good.
Check their website for winter hours.
What We’re Cooking:
Fish Tacos
I have been eating so much Mexican food. This usually happens when I visit Santa Barbara, growing up we had access to the most incredible, authentic Mexican food. What’s always been interesting to me is how much lime, cilantro, avocado, GREEN and FRESH goodness is in this Mexican food, and how much it lacks in our more “Americanized” versions of it. This winter I’ve been making a lot of Mexican inspired food, a favorite is fish tacos. It’s easy, light, fresh and delicious.
If you can find it, get yourself some La Banderita Yellow Corn Tortillas (they’re the best. Available at Walmart and on Amazon) and white fish (local if you can) of any kind. Add some cilantro to your shopping cart, some ground cumin, cayenne pepper, a handfull of limes, and some green cabbage. We’re having fish tacos for dinner!
Line a baking sheet with parchment paper and lay your filets in the center. In a small bowl mix together ½ tsp cayenne pepper, cumin, salt, pepper and a liberal squeeze of lime. Coat your fish with the mixture and bake at 375 degrees for 20-25 mins. Warm the tortillas in a dry pan, thinly slice the cabbage, remove leaves from the cilantro stems, add some dollaps of greek yogurt mixed with lime juice and garlic powder if you want, assemble and enjoy! Clean, beautiful fish tacos the MexiCali way.
What We’re Drinking:
Margaritas
We need a margarita with those fish tacos. A blood orange margarita if you’re embracing citrus season.
Here’s how:
2 ounces silver/blanco tequila
2 ounces fresh blood orange juice (about 1 large blood orange, juiced. Regular oranges are just fine)
1 ounce fresh lime juice (about 1 lime, juiced)
1 teaspoon light agave nectar or simple syrup, to taste
Fill a small cocktail shaker with ice. Pour in the tequila, freshly squeezed blood orange and lime juice and agave nectar.
Put on the lid and shake for 30 seconds. Strain the liquid into your glass and garnish with a slice of blood orange, if desired.
What We’re Listening To:
The Salt Market’s “February is for Lovers” playlist on Spotify
