I'm sure there are parts of Tijuana that are "dusty and litter strewn," but in fact, Tijuana, and Baja California in general, are centers of some of the most celebrated and innovative fine dining in Mexico right now, something that would surely not be "out of place in Stowe." Furthermore, "sketchiness" is a nasty and unfair stereotype of Mexican cuisine (even the tacos), and I was shocked to see Mexican food so casually denigrated as "ridiculously defaulting to terrible." Moving on to the details of the review: in fact, some of the more interesting combinations of ingredients you describe at Mi Casa would be perfectly at home in restaurants all over Mexico, where creative culinary fusion has been going on for centuries now (even if it wasn't described as such), and has really taken off over the past several decades. Nor do you need to go anywhere especially fancy to find incredible ceviche in most of Mexico. Your judgements of this restaurant's food are one thing (I haven't eaten at Mi Casa so I'll have to take your word for it), but your repetition of dismissive, ignorant cliches about Mexican cuisine and Mexico in general is troubling.