Every year, it has become a challenge not just to find a truly fine Mexican establishment to rave about but to find the one that will topple chef-owner Eduardo Pria's long-running institution from its near-permanent number-one position. The obstacles for newcomers are many -- they have to visualize items like fresh diver scallops that have been dry-rubbed with Mexican herbs, skewered on sugar cane, pan-seared, and finished with a smoked chipotle aioli. Or learn to make empanadas like the ones filled with duck and topped with a green chili-toasted pumpkin seed sauce. Or become such an expert with chili peppers that pistachio nut-crusted pan-seared Keys yellowtail spiked with guajillo chili sauce is simply par for the course. So far, the only real competition has been Anita's -- and that Coral Springs restaurant is Eduardo's sibling. But we're begging you. Isn't there any chef worthy to take up the blue crab-stuffed Gulf shrimp with pickled jalape?o tapenade gauntlet?