| At Mariscos La Playa, a traditional Mexican eatery that specializes in coastal seafood, the marked difference between Mexican and New Mexican cuisine are evident in the first sip from a steaming, fragrant bowl of seafood soup or the first briny taste of oysters on the half-shell garnished with a chunky fresh pico de gallo---made not with local green chilies but with diced jalapeños. Everyone comes for the fresh seafood such as the red snapper sautéed in butter and garlic, or the pescado a la plancha (trout with butter, paprika and garlic). If you're not a seafood fan, go for the fajitas, or the tacos al patron made with chunky ground beef, diced ham and minced fresh shrimp and served in fresh corn tortillas. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
