I have been to Los Arcos in Guadalajara and in Monterrey. I would say it is the best sea food restaurant I have ever eaten, and I know my food.

I may have gotten sick there once. I ate basically raw scallops (callo de hacho (sp))as an appetizer for lunch, and threw up that night. But that may have been the tequilla from dinner and after.

I love either the robollo(sp) (I think it is sea bass, it is black and looks like a small bass, but it might be a black drum) or the huachinango(sp) (red snapper) a la talla. It is enough for two to three. They butterfly the fish, rub it with a guallio(sp) chili sauce, and cook it over an open fire (BBQ). As my Mom says, it is to die for.

When I order this, I ask them to bring the fish before I order it to make sure it is fresh. You check the gills, eyes, and skin. Plus, it should not smell fishy but more like the ocean. Everytime the fish has been very fresh. Also, notice that when I have been to this restaurant, it was nowhere near the ocean.

I think the restaurant is originally from GDL.

If you like spice, try the camorones a la diabla. Shrimp cooked in a chipolte chili sauce.

Plus, they make their own sangrita (not the wine but the spicey red liquid that is served along with tequilla). I get the tequilla "a las banderas (mexican flag)" It comes with one shot of tequilla, one shot of pure lime juice, and one shot of sangrita. I also get a beer back michelada (beer with ice, lime, and bloody mary spices).

Final piece of advise. A mexican doctor once told me to put lime on everything, especially the salad, and stay away from mayo (ie tartar sauce). He said that the lime is so acidic that once it hits bacteria or a virus it instantly kills it. I love lime anyway, so I have been doing this, and it seems to work.

The R rule makes since, since it is so hot in Mexico, the sea food may spoil during transportation. Also, a lot of sea food is just packed in ice, and not transported in refers. I have passed many trucks hauling sea food on the highway with the steady stream of water from the melted ice mixed with fish blood trailing behind them.

However, without a doubt, Mexico typically has the freshes sea food. I can not stand a restaurant like red lobster where everything is prepackaged frozen sea food that is just reheated. Why bother going to a restaurant, just got to the store and buy a sea food tv dinner. It is cheaper and no dishes to clean.


Oh I wish I was in Mexico right now.