As published in the VC Reporter, August 2010.
|Photo by Lisa Snider|
Owner Bulmaro Ortiz, originally from
cooked for many years at the Four Season Biltmore in Zacatecas, Mexico Santa Barbara before he finally stepped out
on his own to open Taco Time. Most of the menu is what you would expect of a
typical taco shop, but there are many stand-outs, particularly the seafood. The
shrimp cocktail and the tostada ceviche are excellent, but you won’t find fish
tacos here. What you will find is mojarra frita - a whole tilapia, seasoned,
scored and fried, then served up with fresh lemon wedges, beans, rice, pico de
gallo, tortillas chips, smoky salsa and four corn tortillas.
When the plate came out, I knew I was in for an eating adventure. It was staring at me, gape-mouthed, with fins poking out, and was so big it was hanging over the side of the plate. I took off my jacket, rolled up my sleeves, pulled my hair back and started plucking the chunks of fish from the bones. It was crispy on the outside, but moist, tender and mild on the inside. I filled up two tortillas, then flipped Nemo over and had at the other side. I washed it down with a pineapple Jarritos soda, plopped a ten dollar bill on the table, and didn’t eat again until the next day!
If you are ready for an authentic foodie adventure, head on over to Ortiz Taco Time. I didn’t have the nerve to eat the eyeballs, but maybe you will!
Ortiz Taco Time
371 N. Ventura Avenue, Ventura