We’re not really in the dog days of summer. When I think of that term I picture early August, humidity that humbles you and days that involve inner tubes, a river, a cooler full of beer and a janky waterproof radio. Those are some dreamy summer days; instead I’ll be super busy making pie after pie recipe and wishing I had central air conditioning. I’m not complaining, in fact, I’m super excited about my summer. There’s no vacation in sight but that’s ok because instead I have these shrimp tostadas that have the ability to transport anyone to the beaches of Baja Ensenada. There’s a truck a few minutes from my house that specializes in these types of tostadas. In a perfect world every summer meal would be like this: fresh, light, deliciously spicy with only sacrificing minutes to prepare. I remember when Josh and I first started dating, we’d go to this truck, order a few tostadas and sit in the park and watch the families walk by. It’s maybe one of top five favorite things to eat in Los Angeles. It’s THAT good. I’m sure my face was smiling from one ear to another. I like to think …

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