Aqimero is bringing Latin-American flavor to the upscale -- if sometimes stiff -- Ritz-Carlton hotel. In the gigantic historic lobby, textured glass partitions and blue accents in the carpet hint at the sea, which is reflected in the seafood-heavy menu. Ocean eats are presented simply in a plate of grilled octopus, enveloped in cheese for shrimp quesadillas, and topped with turf fare in seared scallops with pork belly and snap peas. The so-called “Mexican beach campfire” whole-roasted snapper stands out on the menu, even though Philadelphia is far from any beach, Mexican or not. Guests can watch the staff chuck oysters, crack clams, and whip up ceviches behind the marble bar. Mexican mezcals take center stage at the bar (Narcissistic Noriega: mescal, tequila, rosemary, pineapple shrub, lime, ginger beer), but drinks are not limited to the smoky elixir (sake sangria: vodka, sake, lemon-basil, tequila, ginger ale).