Capitán Cook's

Capitán Cook's Review

Lobster, king crab legs, and lots of fish are what's cooking at this seafood specialty house on the sand, where the fresh catch is stashed on ice in a fiberglass vault and grilled before your eyes. The menu is hand-scrawled on a jumbo chalkboard, with prices given in pesos, but U.S. dollars are accepted, too. Despite naysayers who object that the quality of the food has gone downhill, the bazaar-like atmosphere on the waterfront keeps reeling in the tourists every day from noon to midnight. The prix-fixe special includes drinks and the signature dish parrillada mixta (mixed grilled seafood) with fries and salad, followed by shots of fiery mamajuana (and is cheaper if you don't want alcohol.) It's boisterous fun as mariachis play live music, vendors hawk souvenirs, and waiters sprint to the beach tables delivering sizzling cauldrons of food.