Revel in the fresh, healthy and delicious Mexi-Cali comida at the 2009 and 2010 CW Reader's Choice Restaurant of the Year. The restaurant is a little more upscale than most others in its category, but the fare here has some authentic flavor. Make sure you try the blackened wonton fish tacos. Sherpa's food delivery service available

Second Bite | Still Delicioso

We checked on MAYA, Shanghai’s premier gourmet Mexican restaurant, to see how new chef Sean Jorgensen was settling in. Jorgensen, who replaced Brad Turley in the kitchen, told us that he’s planning to keep customer favorites while adding some new touches, including an array of enchiladas. He plans to expand the menu’s reach to include dishes inspired by all types of Latin America cuisine.

Our interest piqued, we started our meal with the legendary passion fruit margarita (¥65), which was mouth-smackingly tart and bursting with the fruit’s sweet and sour essence. MAYA’s scallop ceviche (¥75) was fruity and spicy with its medley of mangos, chilies and tender scallop chunks. While tasty and fresh, the flavors were more mild, deviating from the tangy, acidic ceviche we’ve grown to love.

However, the flavor combination in the blackened wonton fish tacos (¥50) blew us away. We savored every bite of the fiery fish, creamy guacamole and crunchy shells. For mains, the MAYA Casserola (¥145), a stew of baked prawns, chorizo and chicken, did wonders in abating the chilly winter weather. The tomato-based dish was served in a stone bowl and covered with delicate quesadilla crusts and a dollop of cream. The chorizo-wrapped sea bass (¥130) disoriented our palate with its barrage of flavors. The fish, doused with a light mango and sour orange salsa, complemented the rich, almost heavy taste of the coconut sweet potato base, although the slivers of chorizo wrapping got lost in the duel. The sea bass itself was firm, meaty and very filling. MAYA’s impeccable service, quality of the food (and the slightly high prices) have not changed.

• Kellie Schmitt