My wife and I, owners of a restaurant in Oregon, came here based on early reviews by diners who appeared to share our tastes. Thank you, Advisers. On a slow night during the Todos Santos Music Festival, we had a thoroughly enjoyable experience, starting with a table-side visit from the young, charming and gracious chef, who left my wife convinced that the Veracruzana fish -- based on his own upbringing and training there -- would meet her expectations. It did, indeed. Fresh tuna in peppers, tomato, white wine, capers and olives with a side of red rice was rich, nicely balanced and appropriately picante (but not overwhelmed by the heat). Our other entree, the seafood rice stew (guisado is Spanish for stew, and the guisandero is the chef who prepares a stew), featured shrimp and octopus in a tomato-based sauce with a lovely chile influence. The chef kindly provided a side sauce of olive oil and pureed pepper, to up the fire factor for those who wished. I wished. Stellar. To start the meal, we shared a large guisandero salad of organic arugula with hibiscus flower vinaigrette, tomatoes, goat cheese and roasted seeds. And to cool off after the spicy mains, we found perfect relief in a moderately sweet, eggy semifreddo with walnuts and a sherry saboyan. Balance all that with a variety of regional wines, several quality Mexican beers and an inviting cactus garden dining environment, and we found ourselves eager for a return visit and a chance to sample the pizza from its wood-fired oven. All this, for about $50 U.S.? More than worth the fare. Thank you, Guisandero.