The current roster includes a bluefin tuna tostada ($12) topped with chipotle aioli and corn microgreens, and mahi-mahi aguachile bearing sesame seeds and a wakame seaweed salad ($15.50) about ...

It drives home its Mexican roots with three kinds of cilantro. There’s a tuna tostada with chipotle mayo waiting to be enjoyed, as well. Don’t fret, meat lovers.

We also had a $10 octopus tostada, which is the best way to have octopus, and an alcohol-free Corona that cut through the acidity to cleanse the palate between each delicious bite.

If you can justify the splurge, you can get those clams with the city’s best seafood tower ($160), a tiered quintuplet crowned with lobster tossed in morita butter.

We also had a $10 octopus tostada, which is the best way to have octopus, and an alcohol-free Corona that cut through the acidity to cleanse the palate between each delicious bite.

The vendor, Francisco Leal, turned out to be a native of Los Mochis, Sinaloa, known across Mexico as a destination for seafood in its own right, a place where chefs often train for years before ...