Tio Alex

La comida es excelente, pero de verdad pongan atención en los meseros, un buen lugar como este puede terminar de brindar su servicio por la actitud de personas que lo único que quieren es su propina, dejenme decirles que la propina es una gratificación por buen servicio, buen ser vi cio, si no lo hubo no deberían de pedirla ! En serio!!! Que mal …

(Tio Alex shares a kitchen with Bambu next door, and offers basically the same menu.)
Supposedly, this is one of the older restaurants in town, having opened back in 1950. I like historical charm, and usually trust the enduring capabilities of an establishment to be a sign of quality. As a result, I wanted to like Tio Alex. In an act very unlike us, my wife and I were swayed into a restaurant by a man on the street waving us down and showing us his menu. As one would expect, this was certainly a mistake. Likely, we were swayed at the prospect of two-​for-​one drinks. Additionally, we liked the idea of dining in the open air with a view of the bay. Alas, our drinks (piña coladas for me) ended up being both small and underwhelming. More significantly however, I boldly ordered the huachinango (red snapper) a la talla, which was described to me as the whole fish, opened up and baked in a chipotle sauce. I should have taken the waiter more literally. Apparently, by «whole fish» he meant including all of the bones. =(This was too bad, because a dish that was otherwise pretty tasty eded up being a miserable experience. All I remember is the dozens of tiny bones that I was pulling from every attempted bite. I think my wife enjoyed her food more than I did, but I was so distracted by the bones, I cannot even recall what she ordered.