![]() ![]() Presented with pieces of fried fish in a corn pancake, you might wonder what all the fuss is about. Photograph: Tom Kevill Davies/The Guardian ‘Buen provecho!’ Tacos being made at a taqueria in Baja California. Three warm corn tortillas were taken from a griddle, the fried fish was placed in the middle and the lot was handed over on a lurid plastic plate. She would submerge a few hunks of lightly battered dorado into spitting oil, retrieving the golden morsels moments later and leave them to cool. Taking my place with the truck drivers, fishermen and rancheros, I would place my order with the smiling matriarch. Waking in the desert at first light, I would brew campfire coffee, pack my bike and then cycle to a taqueria in the next fishing village. Often little more than makeshift kitchens of gas bottles, griddles, corrugated metal and sun-bleached plastic furniture, these roadside vendors of Baja cuisine are a cyclist’s saviour. At daybreak their catch is available in tacos de pescado from numerous taquerias. Too much spice will ruin your morningĪt night the glimmer of lights from the pangas (fishing boats) reflects off the sea. Overload, and it will slide down your front. But as the Transpeninsular Highway turns east to hug the beaches of the Sea of Cortez, Mexico’s quintessential street food becomes decidedly fishy. In northern Baja, tacos are predominantly meaty, carne asada and tacos de tripa. The villages that sporadically took shape on the hazy horizon became my oases, welcome opportunities to rest, replenish supplies and eat tacos. On June 18, 2011, Cabo will be undergoing a radical transformation for the Summer Solstice Fest as 26 tons of sand are brought in to fill the parking lot!ĭon’t sit down to think about what you are cooking for dinner tonight.Cycling the black ribbon of asphalt that weaves through the unceasing cactus forests, scrubland and arid mountains is monotonous, shadeless and hot. Even the fish head lights and the detailed fish coat rack are made by hand! Above the coat rack, take a peek at the custom-made Robert August surfboard, but beware - the board can be missing and only a “Gone Surfing” sign is left behind. All the furniture is handmade and the wood is burnt in using a blow torch. While you are enjoying your meal, you will be sure to relax in the beach style ambiance. Cabo has the most elaborate tequila choices-72 and counting! Pick one of the thirteen margaritas or join the tequila club. Oh, and the drink menu complements every dish. Vegetarian options are plentiful as you can get any menu item without meat. It is unique. The name suggests there are Fish Tacos that cannot be found anywhere else in town. It is freshness. All the ingredients are delivered fresh and dishes prepared right in front of you. You might be wondering what defines Baja California Mexican style cuisine. Walker described the original renovations to include an updated kitchen, increased bar space, redesigned atrium, and built-in addition. The historic structure continues to change! Keep an eye out as Cabo changes its brick façade, along with a new roof, and construction of a rooftop patio. When the property became vacant, it became a highly attractive property to house Baja/Mexican style cuisine and a beach bar atmosphere. It was quick to change its character to a live music venue, then transitioning into various restaurants, with previous businesses including South Main Café and Baileys. Built in 1848, the restaurant originally served as the First Presbyterian Church. ![]() Main Street, one of the oldest structures in the Town of Blacksburg. Soon after opening Cabo in Charlotte, he launched Cabo Fish Tabo in Blacksburg, Virginia, to bring Baja California home. Throughout his time in Blacksburg, Walker managed Boudreaux’s, established strong community ties, and always found time to catch some waves. Two years later he returned to pursue further studies in history and philosophy. ![]() Originally from Virginia Beach, Walker attended Virginia Tech, earning a finance degree in 1994. Did you know Baja California is right in the heart of Downtown Blacksburg?Ĭo-owner, Gary Walker, established the first Cabo Fish Taco in Charlotte, North Carolina along with co-owners Rob and Maeghan Crenshaw. ![]()
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