Mar y Tierra
The newest of the two locations, on the south side, boasts a bright, modern interior with homey touches. At either restaurant, seafood is the highlight of the expansive menu. Try not to fill up on thick, crisp chips and house-made salsa, but do spring for the guacamole; it goes well on everything. For an entrée, we love the richness of the enchiladas del mar, the sour cream sauce a delicious contrast to the garlicky shrimp-and-crab stuffing. The standards are also superb, including the test of any Mexican kitchen, a roasted poblano relleno.