Puebla-born chef Marcos Flores prepares Tijuana style “quesatacos” which are tacos that substitute a thin tortilla of fried cheese for the typical corn or flour variety. Chef Flores serves a dish that features a smoked marlin quesataco accompanied by jumbo shrimp atop thinly sliced rare NY strip steak. Both quesataco and the steak/shrimp combo are topped with avocado, drizzled with a smoky chipotle sauce, and served with slices of orange to cleanse the palate between bites.

See the blog post: http://agringoinmexico.com/2013/09/02/tijuana-cuisine-from-the-street-to-baja-med