Holbox

Its namesake is a Caribbean island just off the coast of the Yucatán Peninsula, but this beloved counter, located inside the Mercado La Paloma, is a distinctively Angelino phenomenon. Chef Gilbert Cetina, who previously cooked with his father at neighboring stall Chichen Itza, draws from Mexican coastal cuisines in dishes whose simplicity belies remarkable flavor. Spectacular quality seafood of unassailable freshness leaves an impression, whether in electrifyingly vibrant aguachiles and ceviches, excellent tacos served on house-made heirloom corn tortillas, or skillfully grilled lobster—a panoply of exceptional house salsas gilds the lily. The frequently changing menu offers no shortage of delights, and a tasting menu, offered by reservation only on Thursdays and Fridays, is hotly sought-after.

Michelin milestone in a market hall

• Holbox is the first marisquería in the U.S. to earn a Michelin star, and it was the first to win one in two consecutive years; it was also named Los Angeles Times Restaurant of the Year 2023.

Exclusive, intimate eight-course tasting (no alcohol) within a casual counter-service setup

• The restaurant offers an exclusive eight-course tasting menu on Wednesdays and Thursdays, with no alcohol service or BYO, showcasing Chef Gilberto Cetina's craft in a casual, counter-service setting inside Mercado La Paloma.

Local sourcing and a radical dry-aging program for seafood

• Holbox emphasizes local, sustainable seafood and works with regional producers (e.g., Omega Azul for Baja kanpachi and California tuna) and ages about 90% of its fish through a dedicated dry-aging program to maximize utilization and flavor.

Signature Ingredients

• Baja Kanpachi (kanpachi): A defining Holbox ingredient, featured across the menu in raw, cured, and cooked forms (e.g., Tostada De Kanpachi & Uni, Smoked Kanpachi Tostada, Grilled Kanpachi Collars). Sourced from West Coast fisheries with emphasis on Baja kanpachi; Holbox emphasizes sustainable sourcing and a dry-aging approach, aging a large portion of its catch to unlock richer flavors and texture.
• Uni (sea urchin): Paired with kanpachi in the popular Tostada De Kanpachi & Uni, delivering briny sweetness and creamy umami that enhances the seafood-forward profile; a signature pairing that elevates simple tostadas into luxurious bites.
• Pulpo (octopus): Central to Holbox’s coastal menu, featured in Pulpo A Las Brasas and Pulpo En Su Tinta (ink), highlighting tenderness and the ability to absorb bold chiles and citrus; octopus appears across tacos and tostadas and contributes to the restaurant’s texture-driven approach.
• Scallop (Scallop Aguachile / Scallop Taco): Demonstrates the pristine sweetness and texture of scallops, often presented as aguachile or in scallop-focused tacos, reflecting a balance of heat, acidity, and seafood purity.
• Langosta (lobster): A premium centerpiece as Langosta Al Carbon, representing Holbox’s commitment to luxury seafood and technique—grilled to highlight sweetness while pairing with vibrant coastal flavors and sauces.