on the barbecue blog.) I only ate a few of the items that afternoon and shoved the rest in the fridge. Friday, in need of a snack, I took out the barbecue and chopped it up. I placed the brisket, hot link (there was only one piece left, as I had snacked on the links off and on for a day) and pulled pork on a pile of tortilla chips. I added mozzarella cheese and the last few pieces of goat cheese I had in the fridge and heated it, then added some chopped cilantro.
They were some of the best nachos I have had in a long time.
I got two chicharron tacos and a fish taco; Elizabeth ordered her usual dos tacos de carnitas. Chicharron tacos are traditionally fried pork rinds, but Rosarito's version is basically pork rubbed with red chili. At any rate, it is delicious, one of my favorite tacos in town.
The fish taco is not the heavily-battered and fried piece of fish that one normally associates with fish tacos (which, to be honest, I freaking love). It is a thinner, pan fried (or perhaps plancha-grilled) piece of fresh fish that is no less delicious. It doesn't have the oh-so-satisfying crunch of a battered fish taco, but instead has a flaky, citrus-kissed flavor of fish in every bite.
I had another donut for dessert.