My favorite is arroz con camarones (rice with shrimp). The serving is large, with more than enough shrimp. But the heart of the meal is the sauce or salsa, which has just enough touch of fire to make it Mexican. It goes way beyond anything I have ever encountered in Mexican food before, in terms of combining interesting and pleasing flavors. Rather than the usual “burn enough to make you sweat” style, it is more like French cuisine in subtleness and complexity, but it would never be mistaken for French.