We landlubbers dream of the open sea and fresh fish, but alas, welcome to an “inland” port city. Enter this contender, with a tidy menu of Mexican and Latin seafood (and the predictable nod to fish and chips, estilo ingles). Likewise, there’s the expected shrimp cocktails and ceviche, but sassy additions, like shaved fresh tuna, bright with soy and onion and dressed with ajonjoli (sesame) oil, retune our radar. A tuna poke bowl gets a fiery Latin infusion with chiles, avocado, and crunchy fried onions. We adore the diminutive tuna bites, the fish piled atop small tostadas and dressed with avocado, chipotle, strawberries, and a wicked counterpunch of black sesame oil. Meat eaters will be pleased with the Argentine-style empanadas, fat with beef and paired with a house-aged chimichurri. We liked everything about our guajillo chile–spiked char-grilled octopus but the ghoulish arrangement atop mashed potatoes.
Cuisine: Mexican Seafood