LA's michelin restaurant--Holbox

🩷 Tostada De Kanpachi & Uni Crispy tortilla topped with a salsa-flavored mix of shrimp, octopus, and yellowtail, and adorned with sea urchin. The tangy sauce complements the seafood well, but the quality of the sea urchin is quite average and not as fresh as Erizo. 🩷 Ceviche Mixto Essentially the same as P4, but without the sea urchin and with the addition of some avocado. The portion is larger, making it suitable for sharing. Personally, I'd recommend choosing between P4 and P5. 🩷Scallop Taco The taco shell seems to be made from buckwheat flour, with pan-fried soft-poached scallops, roasted tomatoes, and onions. The flavor is quite ordinary, and the scallops have a slight fishy taste, not as good as when they're raw. Not recommended. 🩷 Erizo / Sea Urchin Freshly shucked sea urchin, visibly fresh to the eye. The flesh is very sweet, and it's served with scallops seasoned with salsa. The scallops have no fishy taste and are sweet and tender. 🩷 Scallop Aguachile The flavor is quite novel, with a tangy and spicy taste, and it feels like the sauce has been mixed with soda, giving the scallops a fizzy sensation. Personally, I find it a bit too spicy and sour. 💰50per person 📍holbox 3655 S Grand Ave c9, Los Angeles, CA 90007 #Holbox#Los Angeles #food diary#michelin