"Since September 2022, Mariscos Los Corchos has bounced around from backyards to auto dealer lots to even a brief stint at Smorgasbourg in summer 2024. Chef Anthony Plascencia's last residency, inside of a building in Jurupa Valley, ended in November 2025. Now, Plascencia has taken over a former East Los Angeles beauty salon to open the first permanent home of Mariscos Los Corchos; the family-run operation opens Saturday, February 7."
"Mariscos Los Corchos's logo has been stenciled over the dark turquoise exterior with large windows that run across the front of the building, drawing sunlight into a stark white interior whose walls have been decorated with sparse, small photos of scenes from Nayarit. The minimalist cafe-style dining room seats 48; parked in the small rear lot is Plascencia's mobile kitchen, a shiny trailer unit custom designed by AA & G food trucks."
"From the barra fría, find spicy shrimp and fish tostadas stacked high. A variety of aguachiles remain on the menu, as well as antojitos such as crispy empanadas de camarón, well-seasoned birria de pescado, and the pescado zarandeado that earned Plascencia the title el rey del zarandeado (king of zarandeado). Whole barbecued Mexican pargo (sea bream) or barramundi gets grilled with the option to add on shrimp and octopus,"
Mariscos Los Corchos moves into its first permanent home in a former East Los Angeles beauty salon and opens Saturday, February 7. The family-run operation evolved from pop-ups and residencies dating back to September 2022, with the most recent residency ending in November 2025. The storefront features a dark turquoise exterior, large front windows, and a stark white interior with small photos from Nayarit. The minimalist dining room seats 48, and a custom mobile trailer kitchen sits in the rear lot with a flat top grill, charcoal grill for pescado zarandeado, and a cold bar for ceviches. The menu centers on coastal Mexican seafood—tostadas, aguachiles, empanadas de camarón, birria de pescado, pescado zarandeado, whole grilled pargo or barramundi with add-ons, salsas, tacos de frijol, and warm corn tortillas—while adding new items such as oyster sopes dressed with dots of crema and petite spr
Read at Eater LA
Unable to calculate read time
Collection
[
|
...
]