Nothing is frozen at this San Diego taco spot. Pablo Becker, chef-owner of Fish Guts, only uses fresh fish caught by local fishermen when making his wildly popular Baja-style fish tacos that often sell out by dinner service. At the counter, you’ll find beer-battered local rockfish, blackened local opah belly, and coconut-battered shrimp.
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Jay Simms
Editor: Daniel Card
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
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Heard it’s fire, but when you get there, they always having problems, can’t get a table, ran out of something, etc.
Wish we have this in utah and Nevada
this guys kitchen is mess, gross, completely disorganized
Ill just go to my neighborhood taco shop. Point Loma to boogie
Trans fat fried food makes you fat and bald