
2

"At both El Sol and Mezcalero I found ceviche, a spicy shrimp cocktail, mussels with chorizo, grilled oysters with chipotle butter, and oysters on the half shell; both restaurants are often packed throughout the day, yet Solis says he doesn’t move much seafood at those locations because he thinks many American diners are leery of ordering seafood from Mexican kitchens." - Gabe Hiatt