
4

"This downtown Mexican restaurant has revived its annual summer ceviche program, presenting a rotating lineup of new ceviche specials every two weeks. Recent offerings showcase inventive preparations and fresh seafood—examples include a Son Jarocho made with yellow-eye snapper, tomato water, oregano flowers, and onions, and a Tostada Ensenada topped with mahi mahi, carrot greens and flowers, sweet peppers, jalapeños, and avocado purée." - Nadia Chaudhury