I’ll never forget the fish tacos I had in Mexico – here’s the recipe

Recreating the fish tacos he ate for breakfast in Baja California takes our writer back to his hot, dusty 1,000-mile cycle down the peninsula

In early 2006 I arrived in Tijuana, Mexico, on a circuitous route from New York to Rio de Janeiro by bicycle. To the south lay the 1,000-mile-long Baja California peninsula, protruding between the Pacific Ocean and the Sea of Cortez.

Lugging a heavy bicycle through a desert peninsula has its moments. Searing heat, countless cactus-induced punctures, unforgiving truck drivers and sleeping rough. But one of my fondest memories from that ride through Baja remains a breakfast of fish tacos.

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* This article was originally published here