DAYTONA BEACH
seafood tacos
Take Home
The defining feature of a traditional chowder is its combination of creaminess and chunkiness. It's important for a traditional chowder to have both these elements. A soup that is creamy but also unmistakably smooth is a bisque, not a chowder.
Take Home Menu
Seafood Chowder 32 oz.
Forzen for Your Convenience
Pacific Cod, Shrimp, Scallops, Onion, Celery, Carrots, Corn, Bell Pepper, Potato, Chicken Broth, White Wine, Cream, All Purpose Flour, and Spices.
$16.00
Spice Blends
Breakfast Sausage, Creole, Taco
$5.00 ea / 3 for $12.00
T-Shirts
Deep ocean Blue and Coral Reef ( M, L, XL)
$15.00 ea / 2 for $50.00
Character Buttons
Angel, Army, Couple, Crabby, Dino, Happy & Seahorse
$2.00 ea / 3 for $5.00
A Little Taco Trivia
Ralph Rubio is widely credited with popularizing the Baja-style fish taco in the early 1980s (via San Diego Magazine). Baja, a fishing town in San Diego, was known for its beer-battered tacos, complete with corn tortilla, cabbage, and Mexican crema.
Modern fish tacos emerged in the 1950s in the Baja city of either Ensenada or San Felipe; it's an ongoing debate, with both cities claiming to be the "home" of the fish taco. From their tiny stands, street vendors in these cities produced simple, inexpensive fare fast.
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We were a participant in
Alberta On The Plate Festival
and this is our submission
"The Bowled and Beautiful
Bison Taco Bowl"
Have a Spec-Taco-ular Day!
