There are so many misconceptions about Mexican food. People think it should be cheap or that it’s heavy and pork-centric. These are likely the same people who have never been to PEZ, featuring a casual new look and a tight menu conceived by Tijuana-based chef Javier Plascencia. As one of the pioneers of the region’s Baja-Med cuisine, he’s crafted a seafood-heavy selection that peppers in unusual—but tasty—surf and turf options.
Take the tacos de cochipulpo, which combines pork and octopus carnitas with refried beans. And we’re big fans of the tostadas, especially the tostada de atún made with yellowfin and topped with dried shredded beef. Like any good Mexican restaurant worth its worm salt, PEZ keeps its bar stocked with high-end tequilas and mezcals, plus an assortment of lesser-known wines from Baja. It all makes for an authentic and tantalizing proposition in Downtown Miami.
