"We are inspired by the Yucatán but we build our menu daily based on fresh, local seafood purchased from local fisherman co-ops using artisanal methods like short-line, and limited to Baja California, Southern California and Central Coast catch, preferably ‘best choice’ or ‘good alternative’ according to Seafood Watch. We also focus on eco-friendly proteins like bivalve aquaculture and zero-waste initiatives like using the entire fish, including head, carcass, and scraps. Chef Cetina also regularly leads cooking demonstrations, including how to butcher and use a whole fish.”

Pulpo en su tinta (braised and fried octopus, calamari ink sofrito, handmade corn tortilla); almeja preparada (fresh-shucked giant surf clam with homemade ketchup, chili costeño, chili guajillo, fresh orange juice, and lime juice); ceviche de kanpachi (sustainable Omega Blue Baja kanpachi, tomato, red onions, cilantro, arbol-guajillo sauce, avocado).

Cetina's Holbox is a love letter to the Yucatán and to the treasures of the sea. Don't miss it.

“One of the best shrimp cocktails in the city – plump, crisp bits in a purée-filled sundae glass crowned with a single steamed prawn. The blood clams surpass what you’ve had at the famous Baja street stands. Is transcendence too much to ask from a seafood tostada? That I’ll leave up to you.” –Jonathan Gold, Los Angeles Times