Cuisine:

• Mexican
• Sea food

Camaron Pelado Description:
The essence of fluorescents, Camaron Pelado is well-lighted in the extreme and alive with canciones from the Vegas-flashy jukebox. In such a setting, the seafood cocktails shine as well. We'd pass on La Ballena (The Whale), 32 ounces of every imaginable fruit of the sea, but are hooked on the more modest campechana with fish, shrimp, octopus and more. Try the seafood-buoyant soups such as siete mares, and levanta muertos (raise the dead) is said to be a sure hangover cure. Though expensive, contemplate the camarones aguachile cooked in lemon juice with fresh jalapeño. Also pricey, but not to be missed, is the pescado sarandeado, a specialty of Mexican beach towns. It can be made with several varieties of fish cooked in foil with a host of spicy cohorts, with which a cerveza Pacifico or Sol is all but obligatory.


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