"Tito’s menu description of its Ensalada Verde doesn’t do justice to the real thing, which is a filling pile of fresh local greens tossed in a bright avocado vinaigrette and grounded by queso fresco and cancha, crunchy salty toasted corn. For a light lunch, it’s entirely possible to make a meal off of ceviche and this salad. (Eater’s vote goes for the ceviche nikkei — sashimi grade yellowfin with lime juice, avocado, seaweed, and sesame.) The quinoa salad is also a winner." - Beth D'Addono, Clair Lorell
