21. Pescado Zarandeado at Mariscos Los Primos
Like Kasey Kasem, we're counting down the hits, except ours nourish your belly as well as your soul. Just a few weeks left in our listicle of listicles known as 100 Favorite Dishes (INSERT YEAR). YEAH!!!
Hey, don't ding us for listicles: Weekly DataLab studies show ustedes love this gimmick, launched in honor of our coming Best Of issue. Besides, it is rather fun to do this for us Forkers--an opportunity to highlight dishes from restaurants we'll never fully review, or secrets from old standbys. Anyhoo, let the march begin...
How do you know when you're in an authentic Sinaloa- or Nayarit-style Mexican restaurant? When you see pescado zarandeado on the menu, and when its price is listed per pound or per kilo. PZ, as it's sometimes abbreviated on food forums, is the pride of Mariscos Los Primos, a many-times-repurposed seafood shack on one of Anaheim's foodier boulevards.
It takes forever to make; they have to splay open a robalo (snook), then marinade it with a soy-spiked glaze, then tie it up in a wire cage while they build up a mezquite fire in the back patio. You'll know you're close when you smell the unmistakable scent of fish and wood smoke permeating the restaurant; your mouth will water uncontrollably. It's that good--and somehow, almost nobody knows about it.
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