I can tell this food is definitely prepared with love from an executive chef with talented hands.
The red snapper, pescado burracho, was very fresh. I'm surprised you can get fresh fish in the Valley and it was well prepared. This was prepared like my mom used to make it. 5-stars. This is pan-fried, not deep fried. The white sauce that came with the fish was okay.
One thing though when you eat a whole fish, and it's big and I was unable to finish by myself, is that there are small fish bones that you have to sort out and throw away. In American dishes, this is never done but in Mexico and Vietnam, they cook the whole fish and leave the bones in. Maybe a little different way to eat if you are not used to it.
The pineapple cilantro margarita was great. Complimentary chips & salsa were good.
The pinto beans that came with it was an all-star 5 stars. It made the fish taco so flavorful, like flavor crystals in every bite. You can't eat the pinto beans by itself. You have to put in a soft taco.