At Home, Sonoma, CA

Thought that it would be a good idea to try our own concoctions, as there are SO many possible variations of this dish.
For fish I chose what was labelled as "True Cod" at our local fish counter at Sonoma Market. Don't know what makes this Cod 'True' but What the Hell I say, Gimme a pound (or so)...I cut it into chunks and marinated it in 'Casa Sanchez Mild Salsa Roja'. While the fish was 'soaking' I looked for and found a great recipe for Chipotle Aioli. All the other recipes I came across called for starting with a cup or so of mayonnaise. This recipe used an egg and egg yolks and olive and canola oils for starters in the Cuisinart (or blender as the case may be) and then adding the other ingredients including a whole can of Chipotles in Adobo Sauce! I was a little leery of using the whole can, but I figured 'WTF, you only live once...' so in it went. My Goodness is this delicious...and it makes a lot, too! This recipe is now in the 'To Be Made on a Regular Basis' file, though...Yummy!
To round out the plate I made guacamole with a smooshed-up ripe avocado mixed with some more of the Casa Sanchez Salsa, a pot of Trader Joe's Basmati Rice Medley, and a salad of fresh Spinach, Arugula, and Cilantro. For my Tacos I used the La Tortilla Factory Chipotle tortillas (though Tehra and her Mom used the Jalisco Flour Tortillas from the tortilla factory just down the street from here). The beverage of choice was the 2010 GlenLyon Blush O' The Boar Estate Syrah Rosé (Thank You Squire and Suzy!).