A topopo with chicken is straightforward, traditionally prepared with lots of shredded lettuce molded into a small mountain. The salsa at El Mezon is particularly good, quite hotter than average, and served with warm, fresh chips. The third member of the trilogy, red snapper, stars in the main course section of the menu. Available in no fewer than eight preparations, it's as fresh as you'll find anywhere. Other than the filet in oyster sauce, which tastes cloyingly caramel, the dishes are superb.
Many people order steaks here, which look very good covered in onions, salsa, beans and guacamole.
But the farthest I was able to stray from the sea was the house special enchilada dish. I can say happily that dessert is one of the best reasons to have dinner at El Mezon del Cobre. Pastel de tres leches is a seemingly simple cake made, apparently, with three milks. But the waiter wouldn't divulge a thing about its preparation. Servers are professional, sometimes slow, but always courteous.