The truck is a long time coming. Ricky's proprietor Ricky Piña, a native of Baja, started cooking in what was essentially a side yard of a house on Virgil Street on the Silver Lake/East Hollywood border in 2009. Piña, who had been everything from a lab technician to a florist, was frustrated when he moved to L.A. and couldn't find fish tacos that lived up to those of his Ensenada home. Eventually he decided to make his own, using a recipe from his mother and grandmother, which he modified so he could cook the tacos faster. The lunch-only pop-up, serving Ricky's impossibly crispy Baja-style fish tacos, quickly became the stuff of legend.
See also: 10 Best Seafood Tacos in Los Angeles
In February of this year, Ricky's was forced to move from its Virgil Avenue location due to permitting issues. A couple of months later, he resurfaced on weekends only at 1100 N. Main St. in Chinatown. Rumors of a truck have been bouncing around since then, but there was nothing concrete until now.
Piña has just signed all the papers to facilitate the operation of a 20-foot truck, which has three fryers and a griddle, and should be rolling by some time this November. The truck will serve lunch and dinner Monday through Friday, in locations yet to be determined. Right now the plan is for weekends to be reserved for events, though that may change in the future.
The menu is still tentative, but the truck definitely will serve the fish and shrimp tacos for which Ricky's has become justly lauded, along with aguas frescas. Piña also is toying with the idea of Puerto Nuevo–style lobster served with mashed potatoes, beans and flour tortillas, and empanadas stuffed with lobster and marlin. There likely also will be desserts.
The more permanent home for Ricky's is grand news after a turbulent few months for L.A.'s — America's? — best fish tacos.
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