The signature move is the seafood tower — a Sinaloan presentation trend that layers cooked seafood, avocado, and fruit in a mold before dressing the whole thing in umami-heavy sauces and salsas, built as much for the table as for the Instagram photo it inevitably generates. Beyond the towers, the menu runs huachinango (whole fried red snapper) that one local food blogger rated above competing versions around the city, and pescado zarandeado — a whole grilled snapper split and served as tacos on corn tortillas — as the real kitchen strengths; stick to those over the basic fish and shrimp tacos, which reviewers found less impressive by comparison. There's a genuine, confirmed weekday deal too: Monday through Thursday, all day, $15 chicken fajitas, $12 ceviche de pescado, $12 fried calamari, and $7 micheladas or mojitos.
The restaurant has already picked up a Chicago Tribune dining feature despite being relatively new to the neighborhood. One honest caveat: the restaurant's own website isn't currently resolving, and no confirmed social media handle turned up despite a dedicated search — worth calling ahead to confirm current hours before a visit. Service gets consistently described as warm, which matters for a menu this adventurous.
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