Holbox

Address | 3655 S Grand Ave c9, Los Angeles, CA 90007

All my Chef friends have been raving about LA hotspot Holbox, so when we flew from SLC and landed at LAX we got a rental car and headed straight to Holbox for lunch. Located within Mercado La Paloma, this casual yet vibrant seafood restaurant has put Los Angeles on the map for gaining its first Michelin-starred Mexican-style seafood restaurant. Founded in 2017 by Gilberto Cetina Jr., who took over his father's Yucatán-style eatery, Chichen Itza—which was a favorite spot of mine to grab a bite back when I lived in LA— Holbox stands out for its tortillas and tostadas made from nixtamalized heirloom corn grown in Oaxaca and succulent ceviche.

You take your place in line and wait to order at the counter. Once you’ve ordered take your number to your seat of choice and your food will be brought to you. We ordered the sparkling lemonades served in large mason jars and bags of fresh, warm tortilla chips with salsa on the side were served while we waited for our order. We ordered….

Ceviche de Pescado which featured tuna as the fish of the day. This vibrant dish showcased fresh, diced tuna marinated in citrus juices, accompanied by a medley of onions, cilantro, and chilies for added flavor and texture. This refreshing seafood dish perfectly balanced the richness of the tuna with the zesty acidity of the marinade, making it a standout choice for ceviche lovers.

Coctel de Camarón made of succulent wild Mexican shrimp served in a zesty house-made cocktail sauce that bursts with flavor. This dish combines the sweetness of the shrimp with a tangy blend of tomatoes, lime, and spices, creating a refreshing and vibrant seafood experience. Served with saltine crackers, don’t forget to crush your crackers and place on top for the perfect bite.

Aguachile de Scallop showcases tender Baja bay scallops marinated in a bright and spicy lime-serrano-cilantro mixture that elevates their natural sweetness. Topped with creamy avocado, this dish offers a delightful contrast of flavors and textures, making it a refreshing choice.

Pescado al Carbon a whole grilled branzino or Mt. Lassen steelhead trout, perfectly charred to enhance its rich flavors. This fish was grilled stuffed with lemon and onions. Served alongside cilantro rice, black beans, and fresh avocado. Accompanied by pico de gallo and handmade tortillas, this dish offers a hearty and vibrant meal that celebrates the essence of grilled seafood.

Baja Fish Taco crispy battered local rockfish topped with creamy mayo, zesty crema, vibrant salsa roja, and fresh pico de gallo for a burst of authentic flavor.

Baja Shrimp Taco combines crispy battered wild Mexican shrimp with rich crema, tangy mayo, zesty salsa roja, and fresh pico de gallo for a delicious coastal bite.

Taco de Pulpo en su Tinta features tender braised and fried Gulf of Mexico octopus, infused with a rich calamari ink sofrito for a deep, savory flavor.

We had big dinner plans so we skipped the dessert but lunch at Holbox was a great foodie experience in Los Angeles and one that we highly recommend.