What a difference a month makes. On our second visit, this resort-like destination of the young and the tanned put out dishes that were worthy of a visit, not just ballast for drinks at the rooftop bar. Beef fajitas were so tender we suspected our order had been upgraded to the filet version; we spread the meaty strips with nicely seasoned guacamole and the usual fixings and folded them into slightly thick house-made corn-and-flour tortillas. Crispy little rock shrimp rounded out a nicely cooked filet of grouper in a punchy guajillo-tomato broth. The only blooper? An appetizer of clunky sopes topped with tough, dry pork. (9/13)