Does a loud and lively Mexican beach party sound tempting?
If so, then Mariscos Altata on the city's west side is probably going to be a place you'll enjoy.
But if your feelings about parties (and noise) don't include an ever-present blasting of banda beats from a jukebox, squawks from televisions, and wails from strolling musicians, then Mariscos Altata's very good Sinaloan-style seafood dishes -- like a citrus-laden cocktail of meaty octopus, tomato, onions, and chiles; slurp-worthy, slithery oysters topped with avocado, tomato, and squirts of hot sauce; or spicy and crunchy shrimp you eat shells and all -- won't be enough to get you through the door.
Here's an excerpt from this week's review:
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You'll probably notice a preoccupation with shrimp here. There are prawns marinated in citrus and mixed with chopped bits of tomatoes, cucumbers, onions, and spices for ceviche so heaped upon a crunchy tostada base that it spills out onto the plate; shrimp tightly wrapped in thick bacon and stuffed with Philadelphia Cream Cheese (it works best in the deep fryer, Zambrano says) for addictive salty and meaty bites with a creamy filling; and plump specimens packed raw in a glass filled with a slightly spicy salsa and tomatoes, chiles, onions, and cucumbers for one of Altata's most popular dishes: the shrimp cocktail. After you've customized it with hot sauce and limes, make like the locals and add a few spoonfuls to a tostada slathered with ketchup and mayonnaise.
Hungry for more? Read my full review of Mariscos Altata.
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