The home of my current food obsession is basically a parking lot with a tarp canopy, some cheap plastic tables and folding chairs, a couple deep fryers and a cash register. There’s no sign and the hours are very limited, but when they are open, there is almost always a line of hungry Angelenos, eager to devour a specialty of Ensenada, Mexico. The place is Ricky’s Fish Tacos in Silverlake and the tacos there are insanely good.
The menu consists of only Baja-style fish tacos (made with catfish), shrimp tacos and occasionally lobster tacos, as well as drinks including homemade agua fresca. For his batter, owner Ricky Piña uses his grandmother’s recipe, which produces the most delicious, golden, crispy coating on the deep fried seafood. The tacos are served on warm corn tortillas with shredded cabbage and pico de gallo made of fresh tomatos, onions and jalapenos. To complete these incredible street delicacies, homemade salsas (mild tomatillo, medium tomato/garlic and spicy chipotle) and crema in plastic squeeze bottles are added by the customer to his or her liking. I usually order three and put a different salsa on each.
Ricky’s Fish Tacos is located at 1400 N. Virgil Ave., Los Angeles (in Silverlake). Parking can be a bitch. UPDATE: Ricky’s was shut down by the Board of Health no doubt because of improper permitting (not a huge surprise). They plan to relocate soon.