"Connie Cossio’s Nayarit-style seafood mecca is known for tacos de marlin, yet the pescado zarandeado tacos have always been the showstopper at its two locations, where grilled snook imported from Mexico are always cooked to perfection. Grab a corn tortilla, tear slippery chunks of fatty, marinated flesh from the whole, butterflied fish, then add the house dressing of purple onions pickled in lime and Worcestershire sauce. The result is a blackened fish taco that melts in your mouth. Paired with an icy michelada, you’re transported to a balmy beach in San Blas, Mexcaltitán, or Playa Novillero." - Bill Esparza
Matthew Kang
