Be sure to try pescado Yucatn (whole grilled trout rubbed with achiote-chile paste and citrus, topped with pickled red-onion escabeche), and puerco adobo (pork tenderloin marinated with guajillo chile rub, served with fruit salsa).
Almost five years later, diners are still packing the house to sample his crispy rice cakes filled with Florida rock shrimp and smoky chorizo as well as ceviche made with a local catch, papaya, red onion, citrus and avocado.