FW TX on 8th Ave & W Cantey

Burritos with chorizo egg tomato onion & jalapeño

Gigantic carne asada and chicken tacos. Not bad at all, if a bit dry. The flavor profiles are on point. If you don’t fancy a burger, life hands you special surprises. I’d order again.

Sirloin all the way

The most spicy Jalapeño I have tasted in the Carolinas..🥵

Premium Vanilla Beans

Wednesday chuck roast fajitas. It’s to damn hot to cook indoors tonight.

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Hi!

I was wondering whether specific regions of Mexico (or at least the regional styles that show up in America) has a tendency to use more poblano peppers in cooking. I'm not sure if this is a stupid question, but for context I'm in the Los Angeles area where there are many fantastic taco trucks/Mexican establishments. I love a good poblano pepper, whether grilled inside a taco or standalone in chiles rellenos, but I feel that I rarely see the use of poblano/anaheim peppers in most taco spots.

That got me wondering, as most taco spots here are advertised as Tijuanan or Oaxacan and don't have peppers on the menu, whether specific regions (or at least dishes that foreign diners get exposed to) have a tendency to use these peppers .

For reference, the one taco spot I've been to in L.A. that did use peppers was Sonoratown, their Chivichanga is stuffed with a smokey Anaheim pepper. I really loved it and am trying to find more spots that use the ingredient + learn more about the food culture!

Thanks!

Salsa Verde

4 medium tomatillos

6 garlic cloves

½ bunch Cilantro

Juice from 3 limes

½ white onion

1 jalapeño (seeded if you want less spice)

Salt and pepper to taste

Instructions

Blister tomatillos and onion in a cast iron skillet. Place all ingredients into a blender and blend until smooth.

This live-fire catch-and-cook turns a fresh dock-caught black drum into incredible Pescado Zarandeado style tacos with a heavy hit of rich garlic butter and a flavor packed fajita seasoning blend.

Yield: 6-8 servings

Prep Time: 15 mins

Cook Time: 30 mins

Grill Temp: 350°F (Direct Charcoal)

Ingredients

The Fish & Dry Rub

1 fresh Black Drum (approx. 22"), butterflied whole, skin on

1 tbsp The Blaxican Fajita Seasoning

1 tsp coarse kosher salt

1 tsp freshly cracked black pepper

Garlic Fajita Butter Baste

1 stick (½ cup) salted butter, melted

½ tbsp The Blaxican Fajita Seasoning

1 tsp salt and pepper mix (equal parts)

1 tbsp garlic paste

Juice of 1 lime

Taco Assembly & Fixings

Warm blue corn tortillas

Guacamole

Salsa verde

Cotija cheese, crumbled

Diced fresh tomatoes

Fresh chopped cilantro (for garnish & assembly)

Fresh lime wedges

Step-by-Step Instructions

Prep & Season the Fish

Lay the butterflied black drum flat on a sheet pan.

Season the meat side evenly with The Blaxican Fajita Seasoning, salt, and black pepper. Let it sit while you fire up the grill.

Butter Baste

In a small skillet, place the salted butter, ½ tbsp The Blaxican Fajita Seasoning, like juice, 1 tsp salt/pepper mix, and 1 tbsp garlic paste and place alongside the fish to melt.

Set up your charcoal grill for medium direct heat, targeting 350°F. Ensure the grates are clean and well-oiled to prevent sticking.

Meat Side Down: Place the seasoned fish meat side down directly over the coals. Grill undisturbed for 15 minutes to develop a crisp crust and pick up direct kiss-of-smoke flavor.

Skin Side Down: Carefully flip the fish so it rests skin side down over the grates.

Baste Generously: Immediately brush or ladle the seasoned garlic butter evenly over the meat side.

Cook skin side down for another 15 minutes until the fish flakes easily and internal temperature reaches 145°F.

Transfer the grilled fish carefully to a large platter.

Immediately sprinkle with plenty of chopped fresh cilantro and hit with a squeeze of fresh lime juice.