Less usual in a Mexican restaurant altogether is fried calamari served with their light fresh tomato sauce, which also appears on several fish entrées. The calamari were a bit under-seasoned and slightly under-fried — the delicate batter on the rings could have been a little browner. We thought the very fresh sauce needed some salt and heat, both readily available on the table. With a bit of doctoring, it was delicious.
We wanted to try the tortilla soup but sad to say, this one needs work — it was quite greasy. Our very helpful waiter, Danny, didn’t charge us for it.
Much better was the ceviche, although it too was improved by the condiments on the table. The fish was very fresh and not overly marinated but it lacked textural variety — no crunch, easily remedied by the addition of the excellent salsa fresca and a touch of fresh lime. In the end, we ate every last drop.