"The mariscos restaurant enterprise that started in Spring Valley three generations ago has been cranking seafood with a south-of-the-border twist for over 40 years now. Ceviche, such as their shrimp option with cucumber and avocado in a green chile sauce, is a specialty. Try their seared ahi tuna taco or Puerto Nuevo-style lobster, along with tequila from their wide selection." - Helen I. Hwang