Como Como — Marisquería and Raw Bar
The dramatic Como Como dining room features a striking copper-and-wrought-iron “fuego” (fire station), where diners can watch the whole fish they’ve selected being cooked over a wood-burning grill, the intoxicating fumes enveloping the whole room. The restaurant also offers outdoor dining in a lush courtyard layered with colored tilework, hanging plants, and stone benches shaped like animals. Executive Chef Scott Linquist offers dishes based on traditional techniques. Many feature whole grilled fish caught in local waters, such as Pescado a la Talla, snapper that is butterflied, grilled, and painted with two marinades, green on one side and red on the other. Tikin-Xic is a Mayan preparation of whole fish flavored with bitter orange, habanero chiles, and achiote, cooked in banana leaves, and unwrapped, fragrant and steaming, at the table.