Holbox

Tauger / Los Angeles Times) Chichen Itza/Holbox (36) At lunchtime, every office worker within a five-mile radius seems to be gathered inside the Mercado La Paloma complex near USC. The most coveted seat inside the busy food court is the chef’s counter at

Holbox, the broadly Yucatán-style marisqueria from Gilberto Cetina Jr. The menu teems with fresh, exquisitely prepared seafood: yellowtail-uni ceviche; griddled scallop tacos with chile morita; smoked fish tostadas with an arbol-peanut soy sauce. The

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that’s a good thing. “It’s not a traditional rendang,” she said. “My cooking really is just like L.A. culture.” Scallop tacos from Holbox The scallop tacos from Holbox. (Jenn Harris / Los Angeles Times) The scallop tacos at Holbox are not new. I can

and highly pliable, providing a rich, corn-intensive vessel. It’s all these things and the way the taco encourages fantasies about Holbox, the small island north of the Yucatán Peninsula. It’s near the top of my post-pandemic travel list. Until I find

., Los Angeles, (323) 409-0404, www.kismetlosangeles.com. Blood clams Blood clams are on chef Gilberto Cetina’s Yucatan seafood menu at Holbox in the Mercado La Paloma in south Los Angeles. Myung J. Chun / Los Angeles Times Holbox does its best to please

anyone in the mood for seafood, and you will probably be as happy with the fried-shrimp tortas, the fish tacos and the little empanadas stuffed with dogfish as you will at its sister restaurant Chichén Itzá a few yards away. But Holbox, also run by

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Holbox’s Gilberto Cetina will demonstrate how to buy and butcher fresh fish at the restaurant May 18 as part of the Los Angeles Times Food Bowl. For a full schedule of the month-long festival’s events, click here. Below is The Times restaurant

uni at Holbox. Holbox, travelers tell you, is the next Tulum, a sleepy, bird-rich island off the Yucatán Peninsula, where the threat of golf courses and high-rise resorts seems to loom just past every promontory. It is probably known for its

receiving their shots. One happy example from yesterday morning: I DM’d Holbox, the wondrous Mexican seafood counter inside Mercado La Paloma in Historic South-Central, to see if they had transitioned from the strictly to-go menu they have had since fall

Baja California blood clams on the half shell from Holbox. (Mariah Tauger / Los Angeles Times) Almost as good: The $1.9 trillion economic relief package that President Biden signed on Thursday includes a $28.6 billion relief fund aimed at independent

has a limey pucker to rival Gilberto Cetina’s tautest citrus marinades at Holbox. Food obsessives have been zeroing in on Aguilar’s aguachile negro, made by charring tomatillos until they’re blackened and then pureeing them unpeeled with ice and

From the best batter this side of Baja to branzino, these fresh takes on an L.A. staple tip the scales. Baja Fish Taco at Holbox View this post on Instagram A post shared by Holbox Los Angeles (@holboxlosangeles) on Nov 6, 2018 at 11:14am PST For

their stories in ways that they’ve not been able to do otherwise,” says Davis. The first two titles—focusing on West L.A.’s Kato and downtown’s Sonoratown—were successfully funded in November. Bub & Grandma’s Bread, Porridge + Puffs, Holbox, and Hop Woo

, brokenspanish.com Chicharron with elephant garlic mojo, radish sprouts and herbs. (Silvia Razgova / For The Times) Chichen Itza & Holbox (36) At lunchtime, every office worker within a five-mile radius seems to be gathered inside the Mercado La Paloma complex near

USC. The most coveted seat inside the busy food court is the chef’s counter at Holbox, the broadly Yucatán-style marisqueria from Gilberto Cetina Jr. The menu teems with fresh, exquisitely prepared seafood: yellowtail-uni ceviche; griddled scallop

celebrating regional Mexican cooking in the 1980s, much has changed since. Los Angeles is now home to many outstanding regional Mexican restaurants — there is exceptional Yucatan cooking at Holbox and Chichén Itzá, Oaxacan at Guelaguetza, coastal Nayarit at