Jose Garces, the prominent James Beard award-winning, Philadelphia-based chef, opened up his latest restaurant concept last week: Buena Onda, a fish taqueria. In Mexican slang, buena onda means a “good vibe,” and in English, it will (hopefully) mean great tacos.Buena Onda will serve its signature mahi mahi and Pacific shrimp tacos alongside other taco varieties, like carnitas and chicken, as well as Mission-style quesadillas. Each fish served at Buena Onda was caught in partnership with Seafood Watch, so everything is grade-A sustainable. The restaurant opened in the Granary on March 16.
"The spirit and style of Mexico's Baja peninsula are what we aim to capture at Buena Onda,” chef Jose Garces told The Daily Meal. “We are inspired by the relaxed surfer vibe and the pure joy of a perfectly cooked fresh fish taco, and we hope that every guest will feel those ‘good vibes’ the second they walk in the door."
Mexican food fans can wash down their tacos with fresh fruit margaritas, draft beer, aguas frescas, and Mexican Coke. There will also be Mexican paletas (popsicles) available on especially hot days. And if you want to feel even better about your guac addiction, 50 cents from each guacamole or bottled water purchase will go toward the Garces Foundation, a non-profit organization that supports immigrant communities in Philadelphia.