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Fresh coastal Mexican fare in the Randolph Market District.

Our Review

De Cero means means "from scratch," and under executive chef Jill Barron (Sushi Wabi) the food here—fresh coastal Mexican cuisine—is made with attention to detail. Plates of soft-shell tacos with fillings like ahi tuna and mango-habanero salsa and shredded chicken fly from the exposed kitchen at a dizzying pace. They're unsauced, but the trio of homemade salsas—verde, picante, and a chunky mix of pickled jalapeños and vegetables—complement them well. The margaritas and daiquiris blended with herbs and other flavorings—combinations include strawberry and mint, mango and habanero, and crushed cucumber with a Tajín rim—are refreshing and not too sweet, but they don't come close to the superlative house margarita, made with fresh-squeezed lime juice and homemade sour mix.

Laura Levy Shatkin

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Price: $$
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