Good morning. Eric Kim had that opportunity recently at the restaurant Ensenada in Brooklyn, with the chef Luis Herrera. He wrote about it this week for The Times, and gave us an adaptation of Herrera’s recipe for fish tacos al pastor (above), which is our meal for this evening. It’s pretty cool — grilled fillets of buttery white-fleshed fish standing in for the more traditional pork, everything stained delicious with a complex, brick-red adobo, and served with pineapple pico de gallo and plenty of warm corn tortillas. Featured RecipeView Recipe →

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Persons: Eric Kim, Luis Herrera, gallo Organizations: New York Times, The Times Locations: Ensenada, Brooklyn