Inside a former mechanic shop, Raul Reyes has carved a perfect spot for mingling over mariscos. The seafood is impressively fresh. Try shrimp cocktail in its blood-red sauce, topped with avocado and chopped onion. The campechana is a medley in a chalice that sets the whole world right. Ditto ceviche in a bowl or on tostadas.
Let this restaurant know you found them on D Magazine’s Online
Directories.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.GOT IT!