Gaspacho – not a cold tomato soup in Mexico but a 'salad’ of diced mango, pineapple and jicama (Mexican 'turnip') drowned in orange and lime juice and vinegar and dashed with salt, chili sauce, onion and grated cheese – is a Morelian favorite served all over town. The word on the street says this place is the best of them all.
Ask for a half-portion if it all looks a bit much.