Holbox by Chichen Itza

[BringYourBrunch]

@moonboy403

Once again, perfect balance between salt, acid, heat, and sweetness from the scallop. There’s not a moment that I felt the heat overpowered anything here.

disagreed on that, but that was definitely one of my favorites of the night. the blood clams look great as well

[A5KOBE]

Get the smoked fish tostada, scallop taco, shrimp torta and eat it all quickly slathered in their amazing kut salsa. Then proceed to Chichen Itza for their chicharron tacos and potato salad topped with some habanero salsa. If still hungry, proceed East to Tire Shop Taqueria for asada and chorizo tacos and mulitas. One of the best surf and turf bang bangs in the city.

[BringYourBrunch]

Thank you.

[chewchow]

Excellent review! Thank you!

[BringYourBrunch]

Im going back!

What would people recommend between the coctel vs. a ceviche?

will try the kanpachi and uni tostada this time and possibly the smoked kanpachi taco

[PeonyWarrior]

Warrior: This doesn’t pertain to Holbox in particular (not sure I’ve tried their coctel due to sentiment I express here). But am I the only person who finds Mexican seafood cocktails too sweet? The problem is they use ketchup, which is a corn syrupy, factory produced abomination that should not exist. And to add insult to injury, the cocktails come with factory produced saltines in little plastic bags.

[PorkyBelly]

@BringYourBrunch

What would people recommend between the coctel vs. a ceviche?

coctel

[Ns1]

@PeonyWarrior

But am I the only person who finds Mexican seafood cocktails too sweet? The problem is they use ketchup, which is a corn syrupy, factory produced abomination that should not exist. And to add insult to injury, the cocktails come with factory produced saltines in little plastic bags.

The OG sweet salt.

[A5KOBE]

Smoked kanpachi tostada

Scallop taco

Shrimp torta

Chile rellenos with smoked fish

Sopa de mariscos

Add copious amounts of kut salsa (the white one) to everything.

[hungryhungryhippos]

I prefer the ceviche to the coctel

[Srsly]

Fwiw the Holbox coctel is based on the standard version with ketchup hot sauce and orange Fanta, but they make their own sweet/salty tomato sauce and hot sauce, and use fresh squeezed orange juice.

[TheCookie]

@PeonyWarrior

And to add insult to injury, the cocktails come with factory produced saltines in little plastic bags.

A must for eating aguachile, imo!

[PorkyBelly]

sopa de mariscos, bread comes free.

[RedDevil]

@PeonyWarrior

But am I the only person who finds Mexican seafood cocktails too sweet?

Nope. Not a fan of the ketchup or Clamato.

[chrishei]

Man if these restaurants just made their own coctel sauce or baked their own saltines they just might get a Michelin star…

Or take out of their little plastic bags and serve them on a plate to charge $200

[robert]

If they’re not in the plastic bag they might give you turista.

[LAgirl]

@PeonyWarrior

And to add insult to injury, the cocktails come with factory produced saltines in little plastic bags.

…and what about all of those horrible New England seafood places that have chowder crackers…or saltines…

[PeonyWarrior]

Warrior: I’m glad we agree on something! Yeah, if I were running a restaurant, I would make my own crackers. Pride.

[ShadrackToussaint]

First Langers now ketchup! Too soon lol.

[butteredwaffles]

@PeonyWarrior

I would make my own crackers.

I don’t think that’d last too long.