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. Â For his batter, owner Ricky Piña uses his grandmother’s recipe, which produces the most delicious, golden, crispy coating on the deep fried seafood. Â The tacos are served on warm corn tortillas with shredded cabbage and pico de gallo made of fresh tomatos, onions and jalapenos. Â 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). Â 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.