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Tacos Rossy

San José del Cabo has some of the freshest seafood in Mexico. Being on the Mar de Cortez and a stone's throw from Pacific makes San José one of the premier fishing destinations in the world. For many coastal restaurants in Baja California Sur, seafood is brought in daily -- sometimes even twice daily. The fish is thrown on the grill or simply splashed with lime and served raw. When fish is this fresh, it really doesn't need that much preparation. Taquería Rossy has exceptionally fresh fish. The restaurant's decor -- much like an abandoned high school cafeteria with the fluorescent lights permanently off -- is not representative of the quality of the food. It's a local restaurant that has become popular during lunch and the staff, much like everyone else in Baja California, is relaxed and comfortable with the foreigners who have discovered this fantastic place.

Mariscos Cepy's

Mexico's rich and diverse cultural history lends to uncountable regional dishes. Nearly every small town across the country has its own specialty or rendition of a National dish. Recently added to the UNESCO world heritage list, Mexican cuisine has at once some of the most complicated and simple recipes in the world. This dichotomy of complexity -- where hundred-ingredient mole sits alongside raw fish garnished with nothing more than lime and salt -- makes Mexican food so incredibly unique and delicious. In coastal towns like Los Mochis, Sinaloa where seafood is easily caught, simple shellfish becomes the crux for local cuisine. (Actually as it turns out, Los Mochis has great just about anything.) It's no coincidence Chicago's Rick Bayless named his seafood restaurant Topolobampo after the port a few miles west of the city center. Don't expect anything fancy: in Mexico, flavor and ambience are often inversely correlated.

Mariscos Cepy's, a small restaurant at the end of a residential block, is always crowded. This is partly because of the exceptionally fresh shellfish, but also because Mexicans know how to take their time and enjoy the afternoon. There's never any rush here, and a few cold drinks and outdoor seat in the sun makes time stand still.

Mariscos el Sinaloense

Off Highway 1, halfway between San José Centro and the airport, is a humble concrete blue-roofed restaurant teeming with incredibly fresh seafood. The restaurant, named Mariscos el Sinaloense ("Seafood by the guy from Sinaloa"), is just to the side of a dirt parking lot with iron bars protecting open-air windows. What the restaurant lacks in appearance it makes up for in flavor. At the back of the simple restaurant -- open only for lunch -- is a magical red Igloo cooler filled with a colorful palette of the morning's fresh catch. Sr. Olegario Yañez, chef/owner of Mariscos el Sinaloense, originally came from Culiacán, Sinaloa nearly twenty five years ago. The original restaurant, just a fraction of the current size, was located in San José. Overflowing with customers, Mariscos el Sinaloense moved a few miles north on Highway 1 to expand six years ago. Since then it's been relatively quiet, a pit stop for locals travelling along the highway.