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Dos Pescados
Oysters and ceviche star on the menu at Dos Pescados in San Francisco. The new spot is helmed by chef Trent Lidgey – who worked at 3-Michelin star Atelier Crenn, among other places -- and restaurateur Brandon Smittcamp. In addition to coastal Mexican seafood, tacos with house-made tortillas are an important part of the menu. Examples include pollo asado in adobo sauce, carnitas with sour orange salsa, a summer squash taco with salsa macha served in a blue masa tortilla. Read more here.
Cozobi Fonda Fina
The menu at Cozobi Fonda Fina in Boulder is broken into four sections -- entradas, crudos, de
nixtamal and los fuertes — with a focus on the restaurant’s in-house nixtamalization program. Among popular dishes are guacamole with charred vegetables, ostiones a la lena — oysters in salted butter, serrano ponzu, chive oil and fresh lime -- and ceviche de coco tierno, made with coconut, salsa macha, charred avocado and shaved red onions. The menu is entirely gluten-free. Read more here.
Todo Pa’ La Crud
The cuisine of Acapulco is the focus of the second location of Todo Pa’ La Crud in San Diego. The restaurant is owned by Acapulco native Elizabeth Ruiz, who opened the first location in 2020. The name suggests that the menu will help those with hangovers – it includes menudo, caldo de mariscos, pozole verde, mole chilaquiles, shrimp aguachile, and plates of birria. Read more here.
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