Homemade tortillas every. single. day—that's the secret to Gran Electrica's spectacular fish tacos. Well, at least one of them. Flaky Pollack take a dip in a Pacifico batter made with vodka and mustard before doing a cannon ball into the deep fryer. The result is a lightly crispy, flavorful coating that gives way to the soft sliver of fish beneath it. A limey crema and a guacamole suave that's created by pureeing tomatillos and jalapeño with avocado until smooth and creamy also gets involved, adding a slight acidity. The end product is a well-balanced taco that tastes, well, damn good. Word to the chef.