Santos’ Bonito Apanado

This recipe I learned from my grandmother and also, my mother. My recipe is a mix of the two.

My husband is a fisherman and just this week, he came home with several bonito. Bonito is one of my favorite fish to cook

Carmen Rosa Eca Panta 6/3/21 Carmen Rosa Eca Panta 6/3/21

Carmen's Encebollado

Cabrilla is a common species along our coastline. Everyone here grew up eating cabrilla. It is very delicious. My brother is a fisherman and he always brings me fresh fish when he can.

Somedays, the sea is too rough to fish. Sometimes, we can't find cabrilla as often as before. He brings me the cabrilla when he can and I cook this recipe for my family.

Rocina Lizarraga 5/19/21 Rocina Lizarraga 5/19/21

Rockfish Zarandeado

While Pescado Zarandeado is often traditionally made with Huachinango, or red snapper, we chose to use a local species with very similar characteristics - rockfish!

Local fisherman Randy Hupp uses rod and reel to bring in these deepwater fish. He catches enough to sell at the open-air Saturday market in San Diego, as long as the weather allows him to fish.

Leyla Ruby Barona Pazos 5/19/21 Leyla Ruby Barona Pazos 5/19/21

Leyla’s Sudado

This recipe is well known in this area, especially for being quick and easy to prepare for lunch, I learned this recipe from my mother.

We use cabrilla. It is a fish that is very close to our area here in Lobitos, and is easy to find. The fish that we prepare today is fresh because my brothers are fishermen and they brought it to me.

Emily Miller 5/18/21 Emily Miller 5/18/21

Korean Spicy Braised Mackerel

This is a traditional Korean recipe that my mother, Imsun, has prepared for me throughout my life. Eating these cultural dishes has been the most simple and delicious way to honor and connect with my mother and my heritage.

When visiting relatives in Korea, they are always amazed at how enthusiastically I devour the gamut of Korean food, no matter how spicy or garlic-laden. Today, we cooked this braised mackerel together.