Dining Guide

Tia Juanita’s Fish Camp

If “Tex-Mex” is an accepted food category, certainly “Mexi-Cajun” should be. Who would have thought boudin balls would be better with a touch of cumin and chile? The blackened shrimp-and-crab nachos, topped with a creamy jack-and-mozzarella cheese sauce and garnished with jalapeños, pico, and guacamole, were just plain yummy. The grilled fish tacos were good, but next time we’ll pass on the gator variety, as they were a bit on the sinewy side (but tolerable tossed back with a margarita).