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Seafood rules at this cheerful and authentic eatery. Decadent shrimp nachos incorporate housemade chips and chunky cilantro-laced guacamole. The Chimpanchole (fish, shrimp, octopus, and crab cooked in cilantro-tomato sauce) and the Molcajete San Blas (a bowl overflowing with shrimp, octopus, and crab legs), showcase the kitchen's mastery of the surf. The punta de filete, wonderfully tender slices of beef with onion, tomato, and melted Chihuahua cheese, arrives sizzling on a fajita plate.
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