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Mariscos El Bucanero Restaurant Review: El Bucanero’s brand of Mexican seafood is ambitious by local standards. Shrimp for tacos are fried in cornmeal (we prefer these over the grilled option) and tucked into a tortilla with tartar sauce, pico de gallo and avocado. Two styles of ceviche, including one with fish, onion and tomato, all finely chopped, are offered. Do not miss the camarones aguachile, either red or green, with shrimp marinated in lime juice and fragrant with chiles. Fried fish is naturally available, but we never get there due to the huge variety of Sinaloan shrimp specialties: a la diabla, a la plancha, al mojo de ajo, and more. Fish soups are another mainstay, though they sometimes need squirt-bottle salsa help. Margaritas, strangely served in a pilsner glass, are nevertheless commendable.