You'll see people huddled out in front of the Lake Street location on a Friday night, stoic, determined, confident that if they can only manage to be patient enough, they'll be rewarded with fresh, authentic Mexican food. Like a pert ceviche vibrant with fresh lime and translucent marinated fish, fresh salad of nopales (prickly pear cactus leaves), and regional specialties, including red snapper Veracruz-style (deep-fried and sauced with tomatoes and olives) and garlic-grilled sea bass. Toss in a couple of Negra Modelos and the mariachi band that usually plays on weekends, and you've got an important life lesson: A little perseverance early in the evening will be rewarded tenfold later on.


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