Dia de Campo

Surf on down to Hermosa Beach for a modern take on Mexican food, presented by Executive Chef Tin Vuong and Chef de Cuisine Ken Johnson at Dia de Campo. This spicy spot that calls itself a "Mexican surf lodge" opened early in 2014 and has been packing people in ever since. It's got an easy vibe, with communal tables, a raw bar and wood-fire-grill open kitchen, comfy booths and an overall beach casual feel. Standouts on this eclectic menu include guacamole served with marinated Dungeness crab, lusciously sweet chorizo stuffed dates, a juicy short-rib empanada and a spicy, mole-drenched whole fish designed for two or three to share. Go for raw or grilled oysters and duck quesadillas, and pair all with a "Borracho Bowl" " the "Yucatan Bowl" is filled with tequila, pineapple, lime and mandarin orange, serves six and goes for $65. That's sure to get the party started!