Etta brought a bottle of white wine and I ordered a Mexican coke at dinner with Pierce.
To start we split a dozen raw oysters, well shucked, with a plate of lime, red onion – habanero minionette, tostada shells, and complimentary ceviche.
We got capuzon del mar- octopus, oysters and shrimp in a red chile butter sauce, rich and fiery. Red snapper Nayarit style was the piece de resistance- a whole fish fried golden with big juicy chunks of white flesh pulled away easily drowned in more red chile and complimented by the brightly acidic and scorching habanero minionette.
For dessert we split two pieces of tres leches cake, one mocha one vanilla, both milky, sugary, and heavenly with just a small bit of fruit.
After dinner I found out Pierce now drives a motorbike- he zipped off with my girl.