A man, a plan, a pan. That's the basic story of how Ricky Piña launched his eponymous Ricky's Fish Tacos, a small stand located in a Sunset Junction parking lot, back in 2009. Unable to find anything in Los Angeles that measured up to the Ensenada-style fish tacos of his youth, Piña, a former florist, outfitted an old filing cabinet with a wide-brimmed fryer and began churning out crispy, Baja-style fish tacos. While his equipment has been upgraded since (and his Twitter followers quadrupled), the tacos remain the stuff of legend. Delicate fillets of battered fish, some chopped cabbage, pico de gallo and a warm flour tortilla. As for the creamy white sauce and fiery red salsa, Piña, ever the purist, prefers that you drizzle them on yourself. 1400 N. Virgil Ave., E. Hlywd. @RickysFishTacos.
—Garrett Snyder

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