Mariscos Hector serves seafood. The food is a bit more expensive than at other mariscos palaces—because hot chicas, music and big portions of food ain’t cheap. But the cost is worth it. The aguachile (the magnificent Sinaloan dish that finds raw shrimp marinating in a pool of chilled lime juice that's spiked with a serrano salsa, red onions and cucumbers) is so radioactive you’ll actually shovel in the ruthless in-house chiltepín salsa to cool your palate—and the chiltepín just happens to be one of Mexico’s hottest chiles. Empanadas come stuffed with marlin or shrimp and are always as flaky as a chicken pot pie; shrimp and catfish come prepared in ways that range from fried to drowned in salsa, swimming in a good mojo de ajo or studded with capers and olives à la huachinango à la veracruzana.
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Most of you don't have the countenance to weather either of the Mariscos Hector. If you're a group of women, the nearly all-male clientele will ogle you as though you're stars taking a break from a Brazzers shoot. If you're a man an...