the finer points of Mexican cuisine?

Sometimes the finest is the simplest. This was a tiny place that grew organically with the population. As teenage surfers we sought out cheap quantity...but that was often quality too.

At the Flor de Michoacan we'd order "Un kilo con todo, por favor" - that got you a kilo of freshly chopped carnitas, bowls of cebolla, limes, cilantro, pickled carrots/chilis, arroz, frijoles, guacamole and the senora never stopped bringing freshly grilled corn tortillas until we were ready to burst.

yelp.com - La flor de michoacan rosarito

Just down the beach was Puerto Nuevo, a lobster fishing village where fishermen's families sold lobster meals in their homes for a few bucks. Small medium or large.... and the large bugs were sometimes epic... same deal as La Flor: tortillas, frijoles, chiles/carrots, guacamole.... cerveza.

..and further down... the commercial fish market in Ensenada harbor.. fish taco stands, lined up on the road to the fish mongers stalls....paper cups of ceviche, freshly fried fish tacos for a quarter.... battered fried fish, shredded cabbage, crema.... or shrimp tacos for a nickle more. It was astounding how many tacos a VW van full of teenage surfers could scarf down at the Ensenada tacos y mariscos stands...

Oh my gosh, the eating we did down there after a morning in the water.