There are simple things that, when done right, are the best; the Hamburger, Fresh Baked Bread, French Fries, and the Fish Taco. We all have memories of the best “___” we’ve ever had. They are elusive, magical moments. The best fish taco I’ve ever had was at a taco stand in Ensenada, Mexico. I don’t even know it’s name, all I have is this picture. I’ve never met it’s equal.

Doing simple things well is often the hardest; it requires good ingredients, skill and above all confidence. Too often I find where just a little butter is needed, the temptation to add minced garlic, infused olive oil, a plethora of herbs, some exotic salt, balsamic, then some pepper, and then… and all I end up tasting is confusion and doubt. “If this doesn’t do it, maybe adding this will?” This applies to all art. It’s often what you don’t see, hear, or taste that’s just as important.

Nobody got the “Baja” style fish taco right—until I tried the Taco de Pescado “Baja” at Mijita Cocina Mexicana in the Ferry building during a recent trip to San Francisco. Battered and deep-fried mahi-mahi in soft corn tortillas with cabbage and avocado-cilantro cream. That’s it. Well, that and love. There was love there, and it was mutual. If you’re ever in San Francisco, go get one. Who knew $4.75 could make you feel so good?

Mijita Cocina Mexicana, One Ferry Building #44, San Francisco, CA 415-399-0814