Rechercher un restaurant du Guide MICHELIN

Named for a tropical island off the Yucatán Peninsula, this cheery walk-up stall shines bright with seafood, whether that's a whole grilled branzino, an exemplary Baja-style fried rockfish taco or an electrically spiced scallop aguachile. Run by the second generation of the Cetina family, it skews a bit younger than sibling Chichen Itza, with a sleek look, an open kitchen and a slightly higher (though still gentle) price point.

Though it anchors the Mercado La Paloma, a market hall focused on affordability for first-time business owners, this stall does have a few splurges up its sleeve. The one worth splashing on is the addictive ceviche of spanking-fresh wild sheepshead fish, Santa Barbara sea urchin and pico de gallo on a crisp tostada.