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Long lines are a common sight outside this busy marisquería serving the freshest possible seafood prepared by the best cooks in town. Fishermen deliver their catch to the fish market next door to supply the busy kitchen as diners hover over tables about to be vacated and more impatient diners stand in line for takeout orders. Once you’re settled at a plastic table, study the menu carefully and be ready to order when the server appears—there’s no time for dilly-dallying here. The simple tomato, onion, cilantro, chili, and lime ceviche is just about the best I’ve ever had and the smallest order is large enough to feed at least two hungry eaters. You also need at least two people to eat the whole fried fish with beans and rice; order the fish filet with garlic for a lighter meal. The cooks know their way around pulpo (octopus). I’ve tried just about every preparation and have loved them all. Try not to gorge on the fresh chips and pico de gallo even though they’re amazing. Prices for food and beers are impressively low. Though you might be tempted to linger, have pity on the folks in line.