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La Margarita Mexican Restaurant & Oyster Bar Restaurant Review: Local lore and legend have it that La Margarita, the powerhouse, Produce Row sibling to Mi Tierra, introduced the fajita into the American mainstream; we remain neutral but appreciative. However, seafood plays an equally important role in principle with such choices as the mixed platter of multiple Mariscada Estilo La Margarita and the seafood-stuffed chile relleno Mazatlan with charro-style black beans. We tend to avoid the fresh Gulf oysters (though they are fine combined with shrimp and pico de gallo in the Campechana cocktail), but find baked kid goat, emblematic of the border, to be a good meaty option, as is the beef-stuffed chile relleno fried in an egg batter and topped with tomato sauce. The New Orleans-style porch suggests sittin’ and sippin’ any of the multiple margaritas that give the restaurant its name. But we advise avoiding the cranberry, passion fruit, raspberry and mango models in favor of La Magnifica, as pure as the original fajita but much more potent.