accompanying whatever you get with the guanabana agua from chichen itza and maximizing usage of the salsa selection
personally i would rank the tacos 1) scallop 2) smoked kanpachi 3) pescado al carbon 4) octopus 5) baja fish/shrimp
and 1a) torta, 1b) sopa de mariscos, 2) shrimp aguachile for the fried heads 3a) scallop aguachile 3b) the tostadas 4) the ceviches
Aguachile is my favorite thing there followed by the smoked kanpachi taco, but I think the cocteles are pretty special too (and overlooked). Looking at the spread of recs tho I think the bottom line is that Holbox rules.
Me and u eat the same. We did the shrimp aguachile (shout-out to those who had recommended it–the heads are amazing) and then a smoked kanpachi taco each. Then we went over to Sapp for jade noodles, then Northern Thai Food Club for larb and a papaya salad, then Awan for their ice cream. He had an early resy at Rustic Canyon, so he wanted to keep things light-ish.
Food was great. I didn’t ask for his favorites, but the guy particularly devoured the tacos and the jade noodles.
slightly different than the fried fish sandwich they were getting bread-wise, but if you go when they’re not too busy, you can ask them to sub in the baja fish for the shrimp in their torta - it’s pretty great! i first heard this move from LATaco.
Random, but does anybody know if the miniature Holbox cookbook has a recipe for yellowtail or yellowfin collar? I’ve come upon some fish and would love to try to replicate that. (Ugh also don’t worry I’ve bought the cookbook already but fear that it’s at my parents’ place across county lines…)