We began the odyssey with with the Empanadas de Camaron, which should help Americans realise that shrimp is just as tasty un-breaded and un-fried. We then embarked on the Chicharrom de Tilapia (lime garlic tilapia with tomato chipotle sauce and Mexican rice), so fresh you could still taste the ocean, and the Cochinita Pibil (braised pork in achlaote, sour orange and spices). With such VIPig treatment, the other white meat will never disappoint.

We went with the flan-vor of the day, coconut, on the home stretch, and perhaps the creme brulee (the other dessert candidate) was outstanding, but that flan didn't stick around long enough to savor its victory.

When a restaurant is this good, there's often something about it that's special. Here, it's the homemade corn tortillas, and you can feel tender loving in every wrinkle - certainly not mass produced. And that, mi amigos, is what we should call comida del alma. Soul food.