Delicate pastry shells encase sweet, tender blue crab meat. The citrus crema cuts the richness while caviar adds a briny pop and textural contrast. These are signature starters that showcase the kitchen's refinement on traditional Mexican street food.
Tips from diners
A perfect lighter starter. Order a few and share with the table as you wait for mains.
A refined bar snack that's addictive. The fries are golden and crispy, topped with a smoked corn queso that adds umami depth, layers of texture from mayo and glaze, and thin slices of charred carne asada beef. This is comfort food done with precision and style.
Tips from diners
Perfect as a shareable while you enjoy the patio and drinks. Don't skip the pineapple-garlic glaze — it's the secret weapon.
A bold mashup of Nashville hot chicken and Mexican street tacos. The chicken is brined, breaded, and fired until crackling, then tossed in fiery spiced oil. Served on soft tortillas with cooling pickled cabbage and onion, this is the heat balanced with brightness that Citrus & Salt does well.
Tips from diners
Ask for extra spice or the sauce on the side if you want to control the heat. The Nashville spice blend is not subtle.
The margarita program is deep and intentional, with premium tequila selections that vary by season. Each drink is made fresh with lime juice and a light touch of agave. The bartenders understand tequila and will recommend bottles based on your preference — silver for bright, anejo for oaky.
Tips from diners
Ask the bartender for a tequila recommendation and they'll make a custom margarita. The program is one of the strongest in Boston.
Tender octopus is charred over high heat to develop a subtle char and smokiness. The spicy citrus relish — bright with lime, hot with chiles — cuts the richness and amplifies the sea-sweet flavor of the octopus. A refined approach to a traditional Mexican preparation.
Tips from diners
Available at brunch and dinner. A light, refined starter that pairs well with a margarita.
Citrus & Salt relocated to Fort Point in 2024 after success in Back Bay, bringing Chef Jason Santos' innovative Mexican street food to a larger, more dramatic space. The restaurant features a 60-foot patio, colorful murals, and a full tequila program. Known equally for bold tacos, ceviche, and the monthly Queen B and themed drag brunches that draw lines around the block.
Monthly drag brunches (Queen B, Wicked, 2000s Pop Stars, etc.) are booked solid. Purchase tickets online in advance. Doors 11am, shows 11:30am + 2pm. Bar seating is first-come first-serve when doors open.
The 60-foot patio is stunning in warm weather and the major draw. Request outdoor seating when you book — it fills immediately.
Open until midnight Friday and Saturday. The kitchen and bar stay strong late — this is a destination for a late dinner or nightcap.
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