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Casa Tina Restaurant Review: The authentic Mexican dishes and vegetarian selections emphasize spiciness (patrons are invited to bring their own hot sauce) and healthy preparation. For example, no lard is used in any sauces or bean dishes, and most items are available with vegetables instead of meat or chicken. The menu ranges from the tostada vagabunda (two fried corn tortillas with beans, lettuce, cheese and a choice of chicken, beef or veggies, with chipotle sauce, guacamole, sour cream and tomato) to enchiladas en salsa roja. Dinner appetizers include quesadillas de cangrejo, flour tortilla filled with crab meat, cheese and green onions, served with a chipotle cream sauce. Or consider mole poblano (a mixture of slightly sweet and spicy tastes, served as either chicken or vegetables). We recommend the fajitas del mar, a platter of grilled onions and bell peppers topped with grilled fish and served with a roasted tomato salsa, sour cream, cheese, lettuce and warm tortillas.