Los Originales Tacos de Pescado: Epic Fish Tacos in Ensenada

Fish Tacos Ensenada

Ensenada is one of the world's best places to eat fish tacos, and Los Originales stands out.

A last second call to arms from Street Gourmet LA founder Bill Esparza led us to Ensenada and Congreso Ensenada Gastronomica, a conference that convened at Hotel Coral, where top chefs from across Mexico converged for a full program of cooking demos. We had a little over an hour for lunch, and it was inevitable that we’d end up at La Guerrerense for Sabina Bandera’s increasingly legendary seafood tostadas, but there had to be at least a couple new stops, and when Esparza asked, “Do you want to try my favorite fish taco spot?” It took about two seconds to say Hell yeah to Los Originales Tacos de Pescado.

A blue sign touts an image of a fish in a toque eating a fish taco. These fish are driven to cannibalism for good reason. Juana Ortiz Bardon has presided over the tiny blue booth in downtown Ensenada for about 20 years.

Taquero Ensenada

Juana Ortiz Bardon has been a welcome sight for fish taco lovers for years.

Her stand’s fish tacos (12 pesos ~ $1) feature cazon, a small shark known in English as dogfish. Unlike Baja-style fish tacos in L.A., which are mostly fried in vegetable or canola oil, Ensenada cooks have no qualms about cooking with manteca (lard). Better yet, she fries firm, juicy fillets twice, until the light batter achieves a golden, crisp coating.

Fish Taco Ensenada

Fish arrives undressed on a warm corn tortilla. Dress however you like.

As Esparza points out every single time we eat tacos together, “No naked tacos!” He literally won’t let me take a photo unless it’s sporting salsa, cabbage and/or crema. I dressed my bar-raising taco with pico de gallo, a drizzle of chunky, bright red salsa, rough cut cabbage and a surprise gob of queso fresco.

Salsa Ensenada

Condiments include several salsas, which change daily, and of course crema and crunchy cabbage.

Salsa Ensenada

Chile de árbol salsa provides a vivid jolt to any taco.

Chiles Ensenada

They also stock a plate with brittle roasted chiles de arbol that easily crumble atop tacos, accentuating texture and flavor.


Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

Blog Comments

I am spending the winter in Ensenada to get away from the cold of El Norte. This evening while browsing the web I thought to see if my favorite taco stand would show up on Google “los originales ensenada”

There it was! With pictures and the Senora and details describing the excellent tacos there. Now only 10 pesos.

I love this place!!!!


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