There are about 14 sauces available with either fish or shrimp, many of which I have not seen in other restaurants, running the gamut from the popular garlic or Veracruzano to Hawaii. I tried Fish with Pibil Maya Sauce, made with achiote chile. It was cooked inside tin foil, and the waiter opened it to reveal almost an explosion of colors and aromas. The fish was fairly fresh, but nothing like the high quality found on the west or east coasts. The red pibil sauce, however, was quite interesting and flavorful, and really made it an extraordinary meal.

The side dishes were not as interesting as at other places, and were mostly starches with a large pile of rice and french fries on the side.

The pibil sauce and the fish soup served as an appetizer were so spicy that I'm giving this restaurant a "4 chile" rating, something I don't normally do for seafood places.

Other items were very good, such as the chips, salsa, and garlic bread. Ceviche is extra, so I did not try any.