Seafood
Holbox
An order-at-the-counter seafood stand inside the Mercado La Paloma food hall, known for raw coastal Mexican preparations and wood-fired local catches. Chef Gilberto Cetina applies fine-dining precision to casual street-food formats, sourcing sustainable marine life from Southern California and Baja waters to build complex ceviches and aguachiles. Keep in mind that the stand does not serve alcohol and has a strict no-BYOB policy.
★ The Legend
Taco de Pulpo en su Tinta
This signature taco features tender Gulf of Mexico octopus that is first braised, then fried to a crisp and tossed in a rich calamari ink sofrito. It is served on a blue corn tortilla made from heirloom Mexican corn nixtamalized in-house daily by masa specialist Fátima Juárez.
◆ Fan Favorite
Erizo con Ceviche
A striking presentation of sweet Baja bay scallop ceviche served directly inside a cleaned, spiny sea urchin shell and crowned with buttery tongues of fresh Santa Barbara uni. Regulars squeeze a bit of the house-made habanero salsa over the top and scoop it up with the accompanying tostadas.
● Chef's Pick
Tamal de Abulon
This dish is Chef Gilberto Cetina's personal homage to the comforting, ultra-soft tamales de masa colada his mother made during his childhood in Yucatán. The delicate masa is prepared with a rich seafood broth, steamed inside banana leaves, and served with local abalone and a savory abalone liver mole.
◇ Hidden Gem
Sopa de Mariscos
Most tables bypass this hot entree in favor of the raw bar, but regulars know it is one of the kitchen's absolute triumphs. The deeply comforting, tomato-based seafood broth is loaded with local rockfish, mussels, wild shrimp, and a brilliant house-made fish sausage designed to utilize every part of the catch.
✦ Off the Menu
Baja Shrimp Torta
An off-menu masterpiece featuring crispy, battered wild Mexican shrimp stuffed inside fresh, house-baked bread with avocado, mayo, and pico de gallo. Simply ask the kitchen if they can prepare a torta using the crispy shrimp from their popular Baja tacos.
Insider Tip
Ask the counter staff for a full flight of their five house-made salsas, especially the smoky chile morita and the peanut-chile de árbol. They are not automatically served with every dish, but dipping your grilled bread or drizzling them over the raw shellfish completely transforms the meal.
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