What I like about Mariscos Godoy is that they understand the restaurant experience. How nice does it feel to be greeted into establishment by a complimentary plate of a deeply satisfying, fresh and citrusy fish ceviche with thick housemade chips that you can't stop munching down on. They don't stop there, as room is also made for a cup of consomme to bring the appetite for a menu of Mariscos in truly amazing variety.
Upon meeting MA - he reccomended his Michelada - which was a goblet of fresh key lime juice, and tecate rimmed with an addiciting red chile salt. Perfect accompniment for the seafood to arrive. Well done.
We started with an appetizers of tacos - mantaray called cahuamanta which I was excited to see and 'peppered shrimp.'
>>Chauamanta - was a stronger almost mackerel tasting with peas and carrots. Its ok but nothing I would reccomend
>> Peppered shrimp - was OUT OF CONTROL. the crema, the thin layer of cheese, the not a touch overcooked shrimp - plenty spicy with cracked pepper and sweated corn tortilla.
Masa Assassin was taken by the attractive foto of the Culichi clams on the menu. He asked for two orders.
This was my favorite dish of the entire meal [mm edge over shrimp taco]. Dude, forget Italian baked clams - its all about the Sinaloan baked beauties. Our Giant split clam was covered in this wonderous fresh bright green, slightly grassy tasting poblano sauce enriched with a slug of cream that worked lovely with the sweetness of the clams. A light sprinkling of cheese was added to give a touch of salt. I loved that the clam rested on a bed of veg studded white rice to extend the enjoyment of the sauce. They know how to eat in Culican! I could get a plate of these...and happy days.