Matthew Craig Burke 11:30 a.m., Feb. 12
Just for the halibut: Chip's Beach Eatz makes PB fish delish
Locally sourced, locally sauced! This halibut was trawled 100 yards offshore. Now Chip works his saucy magic
You know those trawlers you see drifting up and down off the coast, from IB to La Jolla? They’re catching halibut. And I’ve got me one of them.
Standing here at the PB farmers’ market, at Chip McCarty’s orange truck, Chip’s Beach Eatz.
I'm munching on halibut for $3. Taco Tuesdays it's $1.50. I swear. Nothing beats standing round on the street dripping from your jowls as you chomp into a fresh hot halibut taco. And local!
Now that's a fish taco
This is one big chunk of that flatfish, nicely battered, wrapped up in Chip’s secret sauce.
And you’ve gotta respect that ’cause Chip’s a reb who bust out from 27 years in restaurants, 19 as executive chef, till one day he got tired of working for the man, and took a chance. Bought this truck and hit the road.
Chip hands me down my taco
Why not just set up a restaurant?
“That’s always a gamble. If you don’t get the right location, doesn’t matter how well you cook. So I figured rather than have people come to you, come the the people. Wheels!”
Other stuff’s more expensive, of course.
A spicy crabwich is $10, Khalua pork sandwich goes for $8, and ceviche’s $5. This gal Desirea and her friend Brian are getting that, along with three fish tacos.
Definitely got more to explore in this market.
More like this:
- It's beginning to look a lot like Oscar — Aug. 7, 2013
- Soup, gloop, fish, crêpe at the PB farmers' market — April 24, 2013
- Cauliflower ceviche at the Vegetarian Cuisine & Arts Festival in Tijuana — March 20, 2013
- Clams on the Run — July 23, 2012
- Tacos with a View: Mitch's Seafood — March 29, 2012