Good, homemade tortillas are hard to find, especially on a taco truck. Mark Alberto, chef-owner of the Say Fish Taco truck, has been making them for years.
In 2011, Alberto opened a four-stool taco stand called Sayulita Fish Taco in Sayulita, Mexico. About two years ago, he brought his homemade tortillas and fish tacos to L.A.
The tortillas are on the thicker side, slightly chewy and with an intense corn flavor. They are made to order, on the truck, and Alberto is using them to cradle classic fish tacos. They're also sliced into small triangles and served alongside his bowls, which come with cauliflower rice. But more on that later.
Alberto's fish tacos are the kind you want to eat on a beach in Ensenada, with the sound of the waves crashing and your toes deep in the sand. The fish are covered in a garlic and beer batter, then fried to a golden brown and topped with shreds of cabbage, chopped tomato and Alberto's special ST sauce. It's a creamy, spicy sauce made with dill cream and Alberto's own secret spice blend.
The carnitas are made with slow-cooked, tequila-infused pork shoulder, and the salmon is blackened with Cajun spices.
Now back to that cauliflower rice bowl. In an effort to be more healthful, and after realizing a rice cooker would take up too much room on the truck, Alberto decided to put cauliflower rice on the menu.
You can order the rice with black beans, or try it in the bowls, which come topped with black beans, vegetables and your choice of protein.
Find the truck at Eat See Hear, the outdoor music, movie and food truck event, this weekend.
I wish someone would wrap me in a tortilla. Follow me on Twitter @Jenn_Harris_