The resident food bloggers at Down East and Maine magazine have coincidentally both published reviews of El Rayo Cantina today. Joe Ricchio writes for Maine that,
Though I rarely encounter deviled eggs that I don’t like, the Cantina’s version are pickled with hibiscus, giving them a brilliant magenta coloring and providing a nice amount of tangy acidity to compliment the rich, creamy yolks. These would pair up brilliantly with a glass of mellow Anejo tequila such as Don Julio 1942.
and reflecting on the same dish John Golden writes in his blog The Golden Dish,
I also loved the deviled eggs, colored from its pickling process in hibiscus. The lighting is low in the room, and the egg whites looked brownish, but in bright light one would have seen that it had red hues.