PEZ MIAMI

There are so many misconceptions about Mexican food. People think it should be cheap or that it’s heavy and porkcentric. These are likely the same people who have never been to PEZ, featuring a 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 sope with cochipulpo, which combines pork and octopus carnitas over refried beans, and the tuetano con camarón, a delightful pairing of grilled bone marrow with spicy a’tar shrimp. Though, if you’re looking for more straightforward seafood dishes, PEZ has plenty of those, too. We’re big fans of the tostadas, especially the atun con erizo (an elevated tuna tostada topped with buttery uni), and the gobernador taco with shrimp and cheese that’s at once light and satisfying. Like any good Mexican restaurant worth its worm salt, PEZ keeps its bar stocked with high-end tequilas and mescals, plus an assortment of lesser-known wines from Baja.