Everything is a treat at this giant beachfront palapa in Sayulita, a half hour north of the airport, where European-trained chef and co-owner Nicholas Parrillo serves an array of fish, seafood, and poultry sprinkled with herbs and grilled over mesquite. From the crusty herbed breads and pizzas baked in wood-fire ovens to the rich mango ice cream, everything is as fresh as can be.