This contemporary Mexican restaurant with a stylish dining room and spacious covered patio enjoys a posh setting inside the luxe Solaz resort. The chef's Veracruz upbringing is immediately evident on a menu that prioritizes Baja ingredients and locally caught seafood. All meals should begin with a basket of tortilla chips and guacamole before moving on to other tempting appetizers like salpicon de Castacan, a mix of raw shrimp and cubed pork belly in a salsa negra. Entrees are seafood heavy, as in the confit Mayan octopus, seared and served atop house-made green chorizo and queso fresco with a tableside pour of savory bean and pork sauce. Do save room for dessert, especially the verbena pastry with cantaloupe ice cream.