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INSIDE THIS ISSUE
1
Dad’s Many Businesses
2
Amusement Park Trip Tips
Patient Success Story: Kimberly H. Morse
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2 Stretches to Improve Your Balance
Zucchini Salad With Toasted Hazelnuts
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The History of Our City’s Signature Food
THE PAST AND PRESENT OF FISH TACOS A BRIEF HISTORY OF SAN DIEGO’S MOST ICONIC FOOD ITEM
Let’s be real: There is no bad time of the year to eat fish tacos in San Diego, but they taste particularly delicious during the summer. They are an indelible part of the city’s culinary fabric, with everything from classic street-food versions to elevated, fine-dining interpretations. Enjoying the first fish taco is a rite of passage for those who move here, so much so that you’d be forgiven for thinking we’ve had them forever. Surprisingly, it’s only been a few decades since this food took the city by storm. San Diego and fish tacos, it’s Ralph Rubio of Rubio’s Fresh Mexican Grill. Rubio opened his first location in 1983, serving up freshly fried fish on corn tortillas topped with cabbage, onions, tomatoes, and a crema sauce. Other locations in the city had served fish on a tortillas before, but nobody made it a thing like Rubio did. The fact that there are now nearly 200 Rubio’s Fresh If there’s one person who deserves the lion’s share of credit for creating an unbreakable link between
Mexican Grill locations is a testament to the wide appeal of their signature item.
From these simple origins, the fish taco has evolved in every direction you can imagine. At TJ Oyster Bar in Bonita, you can find versions made with smoked tuna and stingray. Blue Water Seafood Market & Grill on India Street follows the classic model but uses the freshest, hand-cut fish you could ever hope to eat. Other awesome options include Tacos Mimi in Pacific Beach, Tacos El Paisa on Logan Avenue, and many, many more. If you throw a rock in San Diego, there’s a good chance it will land within walking distance of a delicious fish taco.
Rubio does not claim to be the inventor of the fish taco as we know it. He happily admits to being inspired by his experiences traveling to San Felipe in Baja California, which inspired him to bring a version of the fish taco back home. “There’s just something about a fish taco and a cerveza down in Baja that’s pretty hard to replicate,” he says. “I think we come pretty close.”
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