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In my previous article about the best tacos in LA, I mentioned how lacking the fish taco scene is here in comparison to San Diego. In LA, Mariscos Jalisco reigns supreme, but I’m probably in the minority who didn’t get the hype.
Well, I finally found my favorite spot in LA when the fish tacos cravings kick in: Simón. I’m so excited to share with you this fish taco haven.
Not only did I have the chance to try their amazing tacos, but I also got to interview the owner the following day! Francisco Aguilar was born in LA and raised in Oaxaca, Mexico. After working in fine-dining restaurants in Oaxaca, he moved to LA in early 2021 with the plans of opening his own business. In April 2024, his dream will come to fruition with Carnal, a soon-to-open Mexican restaurant in Highland Park. More details in the interview! 🙂
When Francisco moved here, it’s not like he could open a restaurant in the snap of a finger. He needed to make money and put himself out there. The first year in LA, Francisco worked at a fine-dining restaurant. In early 2022, he and his cousin Alexis started selling tacos out of the food truck. Before finding their permanent spot in Silverlake, they used to be located in West LA. When I went there on the first time, an employee named Roman told me that Silverlake was a better location because there was more foot traffic.
Simón’s mission is to bring authentic Mexican street tacos, but with fish. Two years later, after being featured in the most prestigious LA magazines, and even landing TV appearances on Access Hollywood and the local news channel, KTLA, it’s safe to say that his mission was accomplished!
The blue ocean food truck is located at the Sunset Triangle Plaza in Silverlake and operates six days a week from 12 pm to 7 pm. Francisco is usually at Simón on Saturdays. When I went there on a Friday, Roman walked me through the menu.
I ordered two fish Al Pastor, one Baja, and one Soft Shell taco.
The fish was very tender, and the smoke added a heavenly oomph of depth and flavor. The following day, Francisco told me that the fish he uses depends on the season. He’s currently using Mahi Mahi for the fish Al Pastor tacos. Out of the four tacos that I had, this was by far my favorite. Roman wasn’t surprised when I came back for a third one. “It’s our most popular taco”, he said.
The guacamole was so creamy and the dark crispy onions added a nice crunch. The grilled pineapple was sweet, tangy, juicy, and melded with the fish and the soft leaves of cilantro in the best possible way. It was a very unique combination of flavors and textures, and I relished every bite.
If you want to amp up your experience, the salsas are highly recommended. There was already so much flavor and textures, that I didn’t feel the need to add an extra layer of flavor. However, Francisco told me that the salsas are an integral part of the eating experience.
Baja taco (left) and Soft Shell taco (right)
For the Soft Shell taco, they serve a whole crab covered in a deep-brown batter. It was very crispy on the outside and surprisingly soft on the inside. This taco had diced pineapple, pickled onions, and a non-spicy chili paste that was slightly sweet, creating more beautiful contrasts of flavors and textures. It was so satisfyingly crunchy and refreshing. The sauce on this taco is called Chintextle, a Mexican smoked chili paste originally from Oaxaca.
Lastly, the Baja taco! As the name implies, this taco is originally from Baja California, Mexico. Every time I’m in San Diego, I always make sure to get it. It’s so simple, yet so delicious.
Simón’s Baja taco has the crunchy texture from the battered fish, nutty flavors from the sesame seeds, bitter notes from the cabbage and a delightful mixture of tomato sauce and chipotle mayo. Eating these tacos are a whole experience.
What makes Simón stand out from other fish taco joints in Southern California? The artful combination of sweet, tangy, savory, and the unbelievable crispy battered fish. It’s fish tacos on steroids! Every menu item at Simón is intentional, even the sauces. There are eight to choose from and each one of them is meant to be paired with a specific taco elevate your eating experience to the next level.
From the moment I saw the photos on Instagram about two months ago, I knew I had to go. But I didn’t think it would be this good! Although Simón is a food truck, I felt like I was eating at an upscale Mexican restaurant. There’s so much attention to detail on these tacos, starting with the presentation.
Besides offering mouthwatering fish tacos, you’ll find Aguachile and Ceviche dishes, as well as other Mexican regional tacos, like El Gobernador or Enchilada Suiza.
Ceviche (left) Photo by @mikejchau and Aguachile negro (right) Photo by Will Blunt
I already raved about how good these tacos are, but I’m so glad Francisco and his cousin Alexis are getting the shine they deserve! In October 2023, Simón was featured on the Access Hollywood segment Taco-Lympics, where hosts Mario Lopez, Kit Hoover and Tiffany Thiessen tasted three taco vendors. Can you guess who the winner was? Drum roll, please… it was Simón! I love their reactions when they tried the Enchilada Suiza. 😂😂
Watch the full video here
The price at Simón is steeper than your average taco truck, but considering the unique eating experience you’ll get, it’s worth every cent. If you’re really hungry, four tacos are the perfect amount.
The following day, I went back to interview Francisco Aguilar in his truck! From his beginnings in Oaxaca to his anticipated restaurant opening, I hope you enjoy this interview. Interesting fact, he’s the fourth Oaxacan featured on the blog! 😄
Hello Francisco! Thank you so much for having me in your truck! Why did you create Simón?
I created Simón because I wanted to have a space to cook, and doing it in a “lonchera” (food truck) was the most cost-effective option. I was born in LA but grew up in Mexico. I always wanted to move back here. I went to cooking school in Oaxaca and I’ve always loved to cook. Always.
Once I moved back to LA, I started working on the food truck. I chose seafood because I can’t do super elevated dishes in a food truck. Fish is easy and fast to cook, that’s why I focused on fish tacos. I wanted to recreate the Mexican street tacos you see every day: carnitas, Al Pastor, steak… but with fish. I asked my cousin Alexis if he could help me because he grew up here. We started in March 2022. I cooked and he took the orders. It’s almost our 2-year anniversary!
This is not Cal-Mex cuisine, it’s 100% Mexican flavors. We have eight sauces and every sauce is meant to be paired with a taco. There’s a reason behind it.
I had the fish Al Pastor taco yesterday for the first time. I loved the combination of flavors and textures. It was very unique. How did you come up with it?
It just happened. As soon as the lightbulb goes off in my head, I start thinking about the flavors and textures. I always try to incorporate two or three different textures and three flavor profiles: sweet, savory and tangy.
Your tacos look straight out of an upscale Mexican restaurant. You previously worked in fine-dining restaurants, correct?
Yes, I worked in fine-dining restaurants in Oaxaca and here in LA. But besides the aesthetic, the most important thing for me is to express my love of food through my dishes. There’s no better reward than seeing people’s faces when they take the first bite. I love that.
Yesterday I asked for El Gobernador, but you were out of them.
I actually took it off the menu, but it’s available upon request!
What do you think of the fish taco scene in LA?
I think the fish tacos are the same: the battered fish, the cabbage, the sauce…It’s very basic and no-frills, but it does the job and sells. People may not like the product that I offer. Americans may lean towards one fish taco joint because it’s more simple. That’s part of the business. My tacos have A LOT of flavors, and in the same way you really liked it, other people may not.
Your most popular is the fish Al Pastor. What fish do you use?
Mahi Mahi. It depends, sometimes I use Swai.
I use the same ingredients as a regular Al Pastor street taco, but with a few tweaks. Mine has two types of onions: grilled onions and fried onions. With the fried onions you get the crunchy texture.
There are so many salsas to choose from! Which one do you recommend to pair the fish Al pastor with?
The Spicy Piña!
Is it super spicy?
Kind of… I try to make my salsas spicy because in most places they’re not. They’re very simple sauces. I like mine to be spicy. Most people, like you, aren’t used to spicy salsas. But I want them to give the spicy salsas a chance, maybe add a little bit and you’ll notice the big difference in the flavor.
Let’s say someone is coming here for the first time. Besides the fish Al Pastor, what other tacos can people find on the menu?
Our Baja taco is the typical Baja fish taco. I used the same ingredients, but with a few tweaks. Many people top the fish taco with pico de gallo. Instead, I used tomato sauce as a base, and then the fried fish on top with a chipotle sauce. The cabbage is already marinated with vinegar and sweet peppers, which brings me back to the sweet and savory aspect I want to bring.
For the Soft Shell crab, I fried it and then added pineapple at the bottom, and with the batter of the crab, it makes it tangy and sweet. I also use Tamarind mayo.
El Gobernador is a taco originally from Sinaloa. It’s basically cheese with shrimp, bell pepper or chili pepper, and corn tortilla. That’s the traditional one. It’s called Gobernador because one time the governor of Sinaloa went to a restaurant in a hotel and the cook made a special taco for him, hence the name. I used to do it with cheese crust. I’d roll the shrimp and bell pepper inside the cheese crust.
(left) A picture of the classic El Gobernador tacos. (right) Francisco’s version. Photo by Richard A (Yelp)
(Left) Photo by @simonfoodla
Enchilada Suiza. The name comes from the snow on top the mountains, like the Swiss mountains. The enchilada comes with salsa verde and then it’s topped with cheese, which is very reminiscent of the snow in the mountains. I used shrimp instead of chicken, but the rest of the ingredients are the same as the classic Enchilada Suiza: salsa verde, cheese on top, raw onions, avocado… it’s really good!!
Note: Before transitioning to the last half of the interview, I want to share my review on the Enchilada Suiza and the Gobernador. This was a complimentary meal.
Enchilada Suiza (right), El Gobernador (middle), fish Al Pastor (left)
The Enchilada Suiza is an explosion of flavors: the slightly sourness from the salsa verde and the lime habanero cream, the creaminess from the avocado, the sharp flavor from the onions and the delicate texture of the shrimp sprinkled with the melted cheese. I completely understood why the Access Hollywood’s hosts chose Simón as the winner after trying this taco.
For the Gobernador, Francisco recommended to add the Salsa Macha, which had cranberries, peanuts, garlic, three chilis and sesame seeds. Delicious is a HUGE understatement. I was blown away by how well the sweetness and tartness of the cranberries balanced out the garlic and the chilies. You also got a slight taste from the peanuts and sesame seeds, making it sweet, savory and nutty.
Although the main star of the Gobernador is the folded cheese, it was a very thin layer. The cheese didn’t overpower the shrimp. However, I’m more impressed by the Salsa Macha, which took this taco to the next level.
Lastly, I had to have the fish Al Pastor taco with the Spicy Piña! This salsa was all about the spiciness of the chilies. The sauce added a spicy kick that complimented the sweet tropical taste of the pineapple and the Mahi Mahi. Thankfully, this salsa didn’t burn my tastebuds, but I also made sure to pour this one very carefully.
When I came back to the truck, I shared with him my experience eating the tacos with the salsas. “See how big of a difference they make? They’re not super spicy,” he said.
After trying these tacos and his salsas, my hat goes off to Francisco. His craft in creating different mixes of flavors is unlike anything I’ve ever seen. It’s truly impressive.
Los Angeles
What do you like about living in LA?
Everything! There’s a lot of diversity, you can do everything and you can have any food or climate you want, like the snow or the beach. I also think the produce here is very high-quality. I came back here when I was older, so I had to start from zero, but it was worth it. I like it. It’s an adventure!
What are your favorite restaurants in LA?
I love Poltergeist. It’s inside Button Mash in Echo Mark. My friend Diego owns it. Have you been?
I haven’t been!
It’s really good, you have to go! I also like Santo for sushi, it’s just right down the street. There’s also one in Mexico City. It’s so good! They’re always trying to innovate their dishes and do things differently. You won’t find the standard nigiri. They’re creative and I think that’s very rewarding. It sets them apart for sure.
Mirate is a Mexican restaurant in Los Feliz. It’s really good for cocktails and some food.
El Corredor Oaxaqueño is a hole-in-the-wall restaurant/market and it’s kind of hidden. To me, they have the best Oaxacan food you can find here. You should also go to that one!
I like also like Luv2eat Thai Bistro in Hollywood. For coffee shops… I don’t really go to coffee shops. For places, Santa Monica and Malibu for the beach.
Thank you so much Francisco! Could you tell me more about your upcoming brick-and-mortar?
We have plans to open our brick-and-mortar in Highland Park in mid-April. It’ll be named Carnal. Simón and Carnal are two words that are widely used in Mexico. Carnal will be a different concept. It won’t be focused on seafood, it’ll be a little bit of everything.
Simón: Instagram
Address: 3667 W Sunset Blvd. Los Angeles, CA 90026
Hours: Tuesday-Sunday 12-7 pm.
