While Juan Flores and Lizbeth Sanchez were growing up in Baja California, fresh seafood was a part of their daily lives. The two met in Ensenada, Mexico, while at college; they were surrounded by killer spots for fried fish tacos, topped with a variety of salsas, cremas, and vegetables picked out from a nearby salsa bar. When they moved to Oregon a year ago, they knew they should have access to exceptional seafood — but nothing came close to what they missed from home.
“Compared to Mexico, it’s very different,” Flores says. While running a salt company in Mexico, he often talked with chefs about Baja California’s food
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