In the two years since we ran our last taco list, the field has become quite large.

Earlier this week, I had an exceptional homemade interpretation of a fish taco — golden tilefish with a rustic guacamole on a fried tortilla round. But typically, fish tacos are grilled or fried with tilapia or some other meaty, flaky white fish in a flour tortilla with shredded cabbage and drizzled with sour cream. For fish tacos, topping simplicity is generally better. But for the more is better crowd, you’ll see avocado, pico de gallo and any other number of toppings.

Drink of the Week: Gin rickey The gin rickey may be the closest thing D.C. has to a city drink. Named after famed lobbyist Col. Joe Rickey, and originally served at Shoomaker’s, the drink is similar to a gin and tonic, but with more lime and lacking the bitterness of quinine. The traditional recipe is 1.5 oz. gin, 1/2 lime, 1/4 oz. simple syrup and finished with soda water. The recently formed D.C. Bartenders Guild…