Oh Fresca. You had me at eight types of ceviche.

The first time I ate here, there were only 6…”how could there be two more!?” you and I ask. God bless them — there are. Squid Ink, passion fruit, scallops, shrimp, I’m not sure what that is -  I feel faint. My favorite is the tiradito –  Which has a sauce of jalapeño, soy and white truffle oil. I don’t understand why or how these things work well together, they just do. I love anything that can completely take me out of my ingredient repertoire.

A carafe of house sangria is a must, however they do have a decent wine list. Grabbing or requesting a set at the  kitchen bar is also a must. I’m a huge fan of sitting around and watching how it all goes down. Flames and all – and I only mean the oil kind.

Among other favorites – the conchitas – seared jumbo diver scallops on plantains. As well as espinacas y cangrejo – a spinach and crab salad with fried avocados.

I insist you do not come here without the intention of ceviche. In fact, they might not even let you in. But if you’re just in the mood for a crispy plantaine I suggest you check it out the next time you’re in town.