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Very Important Taco: Cecilia’s Style Shrimp Taco

With more than 10 years of catering experience under her belt, Point Loma resident Cecilia Peterson is branching out into her first brick-and-mortar space with Cecilia’s Taqueria at Liberty Public Market. Pulling inspiration from her own upbringing in Chihuahua, Mexico, she and Head Chef Carlos Jimenez are turning out tostadas, ceviche, agua frescas, and the […]

By Archana Ram April 22, 2016

Very Important Taco: Cecilia’s Style Shrimp Taco

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With more than 10 years of catering experience under her belt, Point Loma resident Cecilia Peterson is branching out into her first brick-and-mortar space with Cecilia’s Taqueria at Liberty Public Market. Pulling inspiration from her own upbringing in Chihuahua, Mexico, she and Head Chef Carlos Jimenez are turning out tostadas, ceviche, agua frescas, and the namesake tacos.

The shrimp taco is a standout—camarones are seasoned with five chilis, as well as dried garlic and shrimp, and topped with pasilla aioli (made with dried poblano peppers) and a pineapple-habanero salsa. It’s all plated on a thick, handmade corn tortilla that—unlike many counterparts around town—can withstand the weight of the filling. Fill ’er up!