Awesome fish tacos: cubes of cod are fried in a spiced cornmeal batter and lightly dressed with chile-scented mayo instead of salsa. El Pelón nails the essential crisp, unoily fry job. Read more.
Skip the mole and instead order tacos a la parrilla, a piece of grilled ahi tuna, a pale fish not much heavier than swordfish, on a bed of guac and red cabbage, with nicely folded corn tortillas. Read more.
