The Best Dishes Eater Editors Ate This Week: May 18

Taco Nazo serves fish tacos with flaky, plump fish that stays tender after frying in a light batter. The batter creates a shatteringly crisp exterior while the shrimp taco matches the same quality. Shrimp are unusually large and hold together with the crisp batter clinging to every fiber. Corn tortillas are sturdy and chewy. Shredded cabbage, crema, and pico de gallo sit on top, and spice-forward salsa lightens the fried seafood. Wurstküche offers thick Belgian fries duck-fat-fried on a warm spring night. The fries are browned at the edges, salted, and sized between steak fries and chalk sticks. Curry ketchup adds curry powder and paprika to a tomato base, and German beer pairs well with hot Italian sausage.

"When restaurants claim to have the world's best blank - pancakes, coffee, cookies - it's almost always hyperbole. The one instance it rings true to me is at Taco Nazo, the Los Angeles microchain that purports to sell the world's best fish taco. In this case, I can believe them - the fish remains flaky and plump after its fry with a surprisingly light batter that still offers a shatteringly crisp exterior. Nazo's shrimp taco feels just as noteworthy: My usual shrimp tacos gripe is that they're small and fall apart. Here, the shrimp are monstrously large with the same satisfying batter clinging to every fiber. The corn tortillas, meanwhile, are sturdy and pleasingly chewy. A tangle of shredded cabbage, crema, and pico de gallo sits atop the fried shrimp, working in tandem with dashes of Taco Nazo's spice-forward salsa to lighten the experience. Essentially, Taco Nazo should adjust their sign to say world's best fish and shrimp tacos. Multiple locations."

"Sometimes a dish appears at just the right time, like a plate of thick Belgian fries from Wurstküche on a warm spring night in the Arts District. While most gravitate toward the sausage purveyor for myriad versions of its eponymous dish, golden, duck-fat-fried fries should make their way into every order. Wurstkuche's rendition falls between a steak fry and a rectangular stick of chalk whose browned edges come adorned with flakes of salt. The large size (groot) comes with a choice of two sauces: Always go for at least one order of curry ketchup, which enlivens the classic tomato base with hits of curry powder and paprika. A cold German beer on draft and a hot Italian sausage doesn't hurter, either."

Read at Eater LA