One of Executive Chef Jaime Herrera's best menu inspirations came while visiting family in Ensenada, a coastal city on Mexico's Baja Peninsula, just a couple hours' drive south of Tijuana.
At the end of the road? The ultimate fish taco experience, which Herrera brought back to share at the University of California-Santa Barbara.
“There's a big fish market, and at the edge there are little bars, restaurants and food stands,” he says. “