"Mariscos El Submarino has several great raw seafood options, but a meal at this Mexican restaurant isn’t complete without an order of the aguachile negro. The smoky seafood dish gets its color (and name) from a blend of charred green and red chiles that you’ll see flecked in the loose water-and-lime-based sauce. Pair it with a classic michelada, and the whole meal will mentally transport you to a chill beachside seafood shack in Puerto Escondido, when in fact you’re in a space that has the look of a fluorescent lunch counter with cartoons on the walls. (There's a second, more grown-up looking location in Greenpoint.) " - bryan kim, neha talreja, hannah albertine, carlo mantuano
David A. Lee
