Cocktel de camaron - shrimp, avocado, house made sauce, onion, cilantro, lime
This was fucking fantastic, the glass was filled with at least 15 fresh, snappy shrimp, and the house sauce was slightly sweet with a bit of heat, so good.
Uni and opah ceviche tostada - santa barbara uni, hawaiian opah, onion, cilantro, tomato, salsa roja, avocado
Holy shit this was so good, the opah was topped with four of the freshest, creamiest uni I’ve had in a long time. Better than guerrilla tacos #isaidit.
Chiles rellenos de pescado - spicy yellow chiles stuffed with fish, breaded and fried. Served with homemade mayo and morita sauce
I loved the perfectly fried crispy batter, reminded me of a croqueta.
scallop al carbon - live diver scallop cooked in its shell over wood grill with x’catic chile sauce
Delicious
almeja - surf clam cocktel served in its shell
Crisp, clean, sweet.
pata de mula - mexican blood clams
So damn bloody csi had to be called in to investigate. Tasted like the chicken liver of the sea.
Tacos
wood grilled opah taco - house made mayo, arbol-guajillo sauce, cabbage, pico de gallo, handmade tortillas
My favorite of the three, perfectly cooked meaty opah on a fantastic soft tortilla
tacos de pulpo en su tinta - braised octopus in calamari ink sauce, handmade tortillas
Super tender, my first ever #takotaco 
tacos de scallop - seared Japanese diver scallops, chile x’catic sauce, cabbage, pico de gallo, handmade tortilla
This one put me over the top and foiled my plan for a bang bang at chichen itza.
And yes, Gilberto was in the kitchen. Super nice guy.
I had to make up for my failed bang bang during my last visit. Unfortunately there was no paella tonight.
i remembered to try the arbol cacahuate and it great, my favorite.
Uni and yellowtail ceviche tostada - santa barbara uni, yellowtail, onion, cilantro, tomato, salsa roja, avocado
The ceviche was a bit acidic on its own but eaten with the sweet uni it was delicious.
The 'nads were so fresh they tried reproducing with the yellowtail. uni, dos, tres, cuatro, uni count back up to four.
cocktel mixto - shrimp, octopus, oyster, avocado, house made sauce, onion, cilantro, lime
As good as last time, everything was super fresh and the sauce was delicous.
torta de camaron empanizado - breaded shrimp, home made bread, mayo, lettuce, tomato, avocado
This came with about six large perfectly fried butterflied shrimp on some nice crusty bread. Reminded me of a shrimp po boy. I wanted to save half of this for later to complete my bang bang but it was so good i finished the whole fucking thing.
Cochinita Pibil - pork marinated with achiote, sour orange juice, and spices, cooked in banana leaves, topped with pickled red onions served with sauteed black beans, rice and steamy tortillas
Bang bang complete
Queso Napolitano - dense vanilla flan with traditional caramel sauce
Cocktel de camaron - shrimp, avocado, house made sauce, onion, cilantro, lime
Uni and yellowtail ceviche tostada - santa barbara uni, yellowtail, onion, cilantro, tomato, salsa roja, avocado
scallop al carbon - live diver scallop cooked in its shell over wood grill with x’catic chile sauce
torta de camaron - breaded shrimp, homemade bread, mayo, lettuce, tomato, avocado
This is an outstanding salsa delivery vehicle, with the added benefit of being fucking delicious. My favorite was the salsa de cacahuate.
aguachile de callo de hacha - baja california half moon scallops in lime-cilantro-serrano marinade with avocado
New menu. Damn this was so good, super fresh and sweet scallops, in a tart, bright, spicy sauce, all balanced with the creamy avocado, raw onions and saltines.
yellowtail collar - avocado, pico de gallo, corn tortillas
kumiai oysters
Wow, it’s amazing how chef Gilberto can source such fresh seafood. These were perfectly shucked with not a drop of the liquor being spilled.
Chef Gilberto is now offering a 6 course tasting menu consisting of items off the regular menu and a couple off menu entrees. Call to make a reservation.
branzino
fat bastards, wa
aguachile de callo de hacha - baja california half moon scallops in lime-cilantro-serrano marinade with avocado
(new) sopa de mariscos con erizo - uni seafood stew with crab, yellowtail, clam, shrimp, potato and grilled bread
Wow fucking incredible. Every single component of this dish was perfectly cooked and delicious. Must order.
I wanted to lick this harder than gene simmons at a tootsie pop factory.
pre-lunch bang at mariscos jalisco
pre-dinner amuse-bang before providence
kumamotos
pristine
soft shell crab, avocado/cucumber puree, soy sauce
crispy and meaty
sopa de mariscos - mussels, scallops, branzino
no uni this time but this was still incredible. every item was perfectly cooked, the mussels were plump and tender, scallops were soft and buttery and the branzino was flaky with crispy skin. sop everything up with the delicious grilled bread. must order.
tacos, coctel, and tostada were fantastic. i can do without the ceviche.
wood grilled fish taco - wood grilled kanpachi, cabbage, handmade corn tortilla, morita sauce, mayo & pico de gallo
baja fish taco - battered and fried wild rock fish, cabbage, crema, mayo & salsa roja on handmade corn tortilla
scallop taco - pan seared maine diver scallop, handmade corn tortilla, chile x’catic sauce, caramelized onions and fennel
baja shrimp taco - battered & fried wild gulf shrimp, cabbage, crema, mayo & salsa roja on handmade corn tortilla
ceviche mixto - wild rock fish, mexican octopus, wild mexican shrimp, cilantro, tomato, lime, onion & salsa roja
coctel de camaron - wild mexican shrimp, cocktail sauce, avocado, onion & cilantro
uni for scale
kanpachi & uni tostada - premium santa barbara uni, baja kanpachi, tomato, onion, lime, cilantro, avocado & salsa roja
Chef Gilberto and holbox are back in business. They’re selling everything from fresh raw seafood, to cook at home meal kits, to ready to eat meals.
early on, seafood paella was a very limited special that i missed out on, so i had to try it when i saw it on the takeout menu. and it was fantastic. The aroma from the saffron and seafood emanating from my passenger seat as I was driving home was intoxicating. it’s amazing how chef nails every piece of seafood in this dish, not one item was overcooked. this man knows his seafood. and yes there was some scorched rice, but the crispiness didn’t hold up during transit. but i didn’t mind because everything was so good. the portion was huge with lots of seafood and can easily feed four people.
seafood paella - shrimp, octopus, saltspring mussels, scallops, kanpachi #covid15
Holbox
3655 South Grand Avenue #C9
Los Angeles, CA 90007
(213) 986-9972
Thanks.
