"Con Vista al Mar looks and feels like the type of casual, street-side seafood spot you’d find in CDMX. All of the spirits are produced in Mexico, and the tables and decorations are imported. But if you’re hoping to relive your last trip to Mexico City that you got with a last-minute Aeroméxico ticket, you’re better off heading to the airport and paying for a flight. Con Vista al Mar's quality is too spotty to justify its expensive prices. Dishes often arrive underseasoned or oversalted, and the seafood tastes like yesterday's catch, which is a bummer because so much of Con Vista's menu is served raw or lightly cured in lime juice. Ceviches, aguachiles, and raw oysters are the big draw here, but the saving graces mostly come from the hot side of the menu. Order a michelada and some deep-fried smoked fish tacos to enjoy on the pleasant patio overlooking East 7th Street, but if you’re looking for great Mexican seafood, head to El Marisquero for something casual, or Este for a nicer sit-down meal. Food Rundown photo credit: Nicolai McCrary Margarita Clásica The classic margarita is well-made, if a bit tiny. Don’t be surprised if you’re ready for a second round after a few quick sips. Try the michelada clásica instead. It will last longer, and it provides a salty, spicy addition to the meal. photo credit: Nicolai McCrary Tuna Tostada This comes topped with a lot of shaved bonito that dances around and makes the whole thing fun to look at. It’s heavy on the mayo, but overall not a bad tuna tostada. photo credit: Nicolai McCrary Burnt Habanero Aguachile We like that Con Vista didn’t hold back here—this dish is spicy. Unfortunately, it’s also so salty that it’s difficult to eat more than a few pieces without feeling like you just inhaled half of the ocean along with your shrimp. photo credit: Nicolai McCrary Costeño Ceviche At nearly $30, this is a big portion of ceviche that requires at least three or four people to take down. The mix of shrimp, octopus, calamari, and scallops is well-seasoned, but the overcooked poached shrimp make for an unpleasant combination of textures with the whole, raw shrimp served in the same dish. photo credit: Nicolai McCrary TJ Essentially a quesadilla, the TJ is a pile of smoked fish and cheese served between two griddled flour tortillas. The fish has a great texture and adds a nice smokiness to the creamy menonita cheese. And the pineapple pico inside offers a bit of sweetness and spice. Get one of these to share. photo credit: Nicolai McCrary Oysters Zarandeado At over a dozen pieces per order, Con Vista is generous with its portion of Gulf oysters. But they’re grilled until they’re lukewarm, and the dollop of salsa macha butter on top needs more salt to really shine." - Nicolai McCrary
