SECOND YEAR! Pizza Moreno

            What more can I say?! You guys said it all, loud and clear. First, that “Pizza Dave’s” pizza was your one-and-only, and then, that his Caesar Salad was the absolute best salad in town. I must admit I agree on both counts – sometimes I want this salad so much I become kind of … obsessed. And with grilled chicken or shrimp (which many of you mentioned as well) it becomes a meal in itself. Why is it so good? Well, for one thing, the dressing is to-die-for, a flavorful homemade Caesar full of garlic; nestled in amongst the crispy Romaine lettuce are chunks of real bacon and oh-so-yummy croutons made from Dave’s homemade bread. I ask you, what’s not to like?! I’m there…again!

            And then there’s the pizza. The voting in this category got off to a slow start (surprisingly) and then bounced around, with Villa Italia, Il Forno in the Marina and La Mona all in the running. But then, Pizza Moreno’s landmark Italian sourdough crust, made-from-scratch tomato sauce (or should I say made-from-Linda?) and general all-around goodness trumped all – for the second year in a row. Wanna know more? Read M!’s story or, better yet, just go try some yourself. –JB

SECOND YEAR! Te Amo Lucy’s

History tells us that a group of nuns in Puebla, trying to impress the visiting Archbishop, invented this wonderful sauce made with a plethora of flavorful ingredients: chilies, nuts, herbs, chocolate, tomatoes, onions and more - but Lucy (of Te Amo Lucy’s restaurant in Centro Historico) has surely perfected it. Not a drop is left as innumerable plates - once filled with chicken covered in Lucy’s luxurious mole - are returned to the kitchen. It’s no wonder, that Lucy takes the prize for Best Mole in Mazatlán for the second year in a row, because, Holy mole! It’s good! Even non-mole fans seem to like the mole here. (Except for the one person who couldn’t resist writing “Eww” on their ballot. Tsk, tsk!) That’s because it’s authentic, and Lucy adds a very special ingredient - a big scoop of loving care. You know, the restaurant isn’t called Te Amo Lucy’s for nothing, and it’s not just hubby-and-waiter Tony doin’ the loving; Mazatlán loves Lucy as well. We’re grateful for all the great food and sauces she prepares but are especially thankful for her mole. – MG, JB

Meson de Los Laureanos

Dr. Marcos Osuna got it right. His picturesque eatery is more like a trip home than just a restaurant experience. Located in the foothills of the Sierra Madre, in the little village of El Quelite, only a stone’s throw from Mazatlán, he serves breakfast with fresh-squeezed OJ, locally made cheeses and café de olla (cinnamon-kissed coffee) in what has always been his family home. There’s no seafood on his menu; only authentic ranch-style food - the kind his mother made - rich meats cooked over coals or in the ground, just to give you an idea. Definitely ask for a sampling of the desserts, because you shouldn’t leave without trying leche quemada, a cross between crème brûlée and old fashioned custard.

The atmosphere is undeniably one of the most beautiful in all of Mazatlán. Enjoying your meal in the gardens or on the covered porch, your senses will be wildly excited by the colors, sounds of the birds, smells of fabulous Mexican cuisine and usually a handshake and personal welcome from the Doctor himself. Original artwork and touches of the family’s rich history are everywhere. Be sure to tour the entire establishment before wandering the cobblestone streets of this fairytale village. Meson de Los Laureanos serves breakfast, lunch and an early dinner and is open daily from 8am to dusk. –Lisa Lankins

Papas Locas / Crazy Potatoes

For those of us who grew up with "sane" baked potatoes – you know, potato, butter, sour cream, with some bacon and chives if you are feeling extravagant – the potatoes served here in Mazatlan are certainly crazy. Crazy good. This must-have curbside cuisine is a giant papa blanca roasted in foil on a grill. Then it is split open and mashed with butter, sour cream, and cheese to make the perfect foundation for the rest of the potato: carne asada. Like everything else here in Mazatlan, the crazy potato comes with options; from fiery salsas to cool guacamole, you can customize your potato with a variety of toppings. There are also differences from cart to cart. I find myself splitting my time between the cart that gives me grilled onions and the one that adds a spoonful of beans. Both are amazingly delicious.

The runner up for best street food is also one of those foods I only thought I was familiar with: the hot dog. In the hands of a Mazatlan street vendor, the simple hot dog is transformed into something else altogether. If you order yours "con todo", you will receive a hot dog that was grilled with bacon on a bun with mayonnaise, mustard, ketchup, tomatoes, onions, cheese, and topped with sour cream. Once the hot dog is in your hands, you can also add grilled onions, cheese sauce and jalapenos. The result is an artery-clogging, gooey mess that is divinely gross and absolutely delicious. –Jennifer Swarts