For Mexican food, I like this place, and so do a lot of locals. Platters of poblano chiles stuffed with shrimp, grilled brochetas (kebobs), and pollo en relleno negro (chicken in a sauce of blackened chiles) are among the specialties. The table sauces and guacamole are great, and the daily specials can be good, too. This is an open-air restaurant with well-spaced tables under a tall thatched roof. Breakfasts are good as well.
- © Frommer's 2013
- Recommended 2010