"The walls of Ponte Trucha Negro are blue and white (typical marisqueria colors) and covered with photos of customers from across three decades. The stainless steel tables are covered, too, with clay plates of ceviche, grilled shrimp, and seafood tostadas alongside bottles of beer. Start with an order of aguachile tostadas (spicy raw shrimp) plus a chile güero (blonde chile) stuffed with shrimp. Or go for one of the playfully titled botanas (snacks), like la gran chingadera, which comes with a spread of raw and cooked seafood. The specialty of the house is a shrimp and octopus torta ahogada made with local birote and a salsa with as much spice as you can handle. [$$]" - Bill Esparza
Bernardo Figueroa
