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Puerto Bravo is a quaint little spot on a busy street. The menu is also compact, leaning heavily on seafood while spotlighting regional cooking from Tampico on the Gulf of Mexico. 
Their itty bitty kitchen is the little engine that could, doling out bold flavors and phenomenal bites made with quality ingredients and executed with care. Salsa macha is made in-house. One dish worth ordering is the wera tostada, a riot of colors and textures. The crispy corn tostada is layered with mashed avocado and thin slices of octopus and shrimp tossed in a spicy macha mayo for a vibrant meal. Finish with something sweet, perhaps the classic carlota. Made with soft Marie biscuits layered with lime, condensed milk and cream cheese, it's a refreshing finale.