A Friday afternoon at Mercado La Paloma DTLA…
Holbox by Chichen Itza
Aguachile - Baja Half Moon Scallops, Spot Prawns, Lime-Cilantro-Serrano Marinade, Avocado
At first I wasn’t crazy about the raw spot prawns. They aren’t ceviche raw (marinated) or ebi nigiri raw (short boil), they are raw, raw. These supposedly turn to mush quickly after dying, so I understand the preparation. But the texture is glassy, slippery, kinda’ flavorless. Just wait… once they cook a bit in the marinade the sweetness comes out and absorbs the herbal, lime-citrusy, fresh pepper marinade deliciously.
Prawn Head Stuffed w/Baked, Head Stuff Goodness!
I rooted out and ate every delicious bit
@PorkyBelly! And reluctantly gave away the other head. I’d like a batch of these.
Chiles Rellenos de Pescado ((3) one is hiding) - Spicy Yellow Chiles Stuffed w/House Smoked Fish, Breaded & Fried, Morita Sauce, Mayo
Normally I’m not a chile relleno lover - not much texture, oily, soft on soft on soft (to me). But instead of the foamy, egg-white batter & melted cheese these have a breaded & fried, crispy, crunchy exterior and that creamy, smoked fish filling.
Small dollops of mayo & swirls of morita sauce make for the perfect schmear. Sooo delicious.
Baja Fish Taco - Battered, Fried Rock Fish, Cabbage, Cherry Tomato, Crema, Mayo, Salsa Roja on Handmade Corn Tortilla
What’s to say? Good flavor, good crunch, a tasty, well-cooked, fresh, baja fish taco. We’d order it again.
Sample of Salsas
I start w/small samples to gauge which will blow my mouth out. Garlicky Kut is so good but too much crazy
. Morita has nice, sweet smoky heat. But we’ve decided our favorites are the Árbol Chile Sauces - this day we were lovin’ the Árbol-Cacahuate (árbol chile, peanuts). I didn’t bother to ask for the secret Roasted Habanero Sauce from
Chichen Itza.
Note: The Holbox online menu is definitely a sample menu. According to the guys working that day there will be no more sopa until fall. Me thinks there will be no more sopa until they find themselves with a lot of unsold seafood the night before. 
I probably got on their nerves asking for things I recently saw on reports. The @PorkyBelly got lucky again! There are definitely some permanent menu staples. But mostly you gotta’ go with their flow. Freshness, sourcing and availability is the name of the game here.
Chichen Itza
Salbutes - Fluffy, Corn Tortilla, Lettuce, Shredded Turkey, Pickled Red Onions, Tomato, Slice of Avocado.
Nice & Tasty. Maybe the tortillas could’ve been a smidge puffier and hot sauces help the typically drier turkey. But it’s tasty just the same. I would order again.
Longaniza Asada - Housemade Mesquite Smoked Chorizo, Avocado, Roasted Tomato Sauce, Roasted Onions, Tortillas
Flavor & texture, snappy casings, rich spices, nice char from the mesquite embers. The longaniza reminds me of the linguiça (portuguese sausage) we ate living in MA.
Pollo Asado - Mesquite Grilled, Boneless Chicken Legs, Marinated in Achiote & Sour Orange Juice, Roasted Red Onions, Fried Plantains, Slaw, Rice & Black Beans, Warm Tortillas
The description speaks for itself. It is a satisfying plate of food, especially if you like dark meat. Of note, the perfectly caramelized plantains. I’m glad we had leftovers - the plain, non-puffy tortillas didn’t travel well, but I got to indulge in my favorite chicken condiment. Hot sauce & Mayo!
P.S. Gotta’ try Chichen Itza’s Potato Salad next time.
this report!
This is a breakthrough moment: You enjoyed shrimp head dish! 
What’s next? Maybe a Barbacoa de Borrego Cabeza? (Pit Roasted Lamb Head) 
