Rechercher un restaurant du Guide MICHELIN

This local treasure has been earning accolades since it first opened in 1987. It continues to flourish as a family affair, as the founder’s daughter now runs the show. The front dining room is welcoming, but the enclosed back patio is really the place to be. It's the perfect setting for relishing the kitchen’s Nayarit-style cooking that showcases shrimp and fish imported from Sinaloa. Shrimp appear again and again, perhaps breaded and fried in tacos, or sautéed head-on in a bright red sauce of roasted chilies and beer. Enjoy their fish fried, cooked whole or even inside heaping bowls of ceviche with bracing, lemony flavors and a basket of chips.