{"podcast":{"title":"Sauced","slug":"sauced-7639132","podcast_index_feed_id":7639132,"rss_url":"https://feeds.captivate.fm/sauced/","website_url":"https://sauced.supercast.com","image_url":"https://artwork.captivate.fm/6163830e-4606-47e6-81c7-091ccae67216/Sauced-Show-Art.png","author":"The Coaster","episode_count":31,"summary":"What happens when two former chefs — now leading voices in the drinks world — turn the mic on their favorite topic: cooking with booze and drinking with food? That’s Sauced, a new weekly podcast from Tim McKirdy and Sother Teague. Each week, Tim and Sother unpack a single dish: its history, the techniques that make it sing, and the drinks that belong alongside it. From Beef Bourguignon to Crêpes Suzette, we're exploring the classics — and the booze that gives them their identity. Tim is a drinks writer, editor, and podcaster who's spent years covering cocktails, wine, and spirits. Sother is one of New York's most respected bartenders and the author of I'm Just Here for the Drinks. Together, they bring chef instincts, drinks expertise, and the kind of meaty conversation you'd want to partake in over a great meal. New episodes every Thursday. Premium subscribers get bonus content, recipe cards, and early access to live events at https://sauced.supercast.com.","last_synced_at":"2026-07-23T18:19:19.555330+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132"},"episode":{"title":"Baja Fish Tacos","slug":"baja-fish-tacos","published_at":"2026-07-16T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/baja-fish-tacos","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://sauced.supercast.com","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/a8e0ec3d-9a6b-4768-b3ac-907cd93aa462.mp3","summary":"The Baja fish taco didn't come from a San Diego beach. It was born in the late 1950s at a black market in Ensenada, and the first ones were grilled shark. This week we trace it from that fish stall across the border to the college kid who turned it into a SoCal staple, then build the deep-fried version everyone pictures. Along the way we make the case that the corn tortilla matters as much as the fish, get into the 3,500-year-old process that makes a real one, and argue out the non-negotiables that separate a Baja taco from just fried fish in a shell. Beer in the batter is a given, so we push the booze into a few places you wouldn't expect. Then we settle the fish question, the batter question, and how you build the thing in four bites. Two drinks this week, head to head. Tim's Baja Old Fashioned, a split of añejo Tequila and Mezcal with maple and a few drops of bourbon-barrel-aged fish sauce. And Sother's Panic at Hibisco, añejo Tequila with hibiscus, pepita orgeat, and a four-citrus blend. For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/ Follow us on Instagram: @sauced.pod Thanks to all of this week's partners: El Acabo Raicilla: https://pkgdgroup.com/#our_brands Underberg: https://underbergamerica.com/","meta_description":"The Baja fish taco didn't come from a San Diego beach. It was born in the late 1950s at a black market in Ensenada, and the first ones were grilled shark.…","key_points":[],"chapters":[],"topics":[],"duration_seconds":5392,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/baja-fish-tacos/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/baja-fish-tacos.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}