The owners of Chicatana are moving to a larger location, expanding both their dining space and seafood-heavy menu, while maintaining old favorites and introducing new dishes.
Chef Marcelino Zamudio and new co-chef José Luis Coronel have crafted an expanded menu that highlights dishes rooted in their Guerrero heritage, emphasizing seafood and vibrant flavors.
With an expansive new dining room, Chicatana will continue to serve their unique chicatana ants in creative ways, alongside an extensive selection of agave cocktails.
The restaurant's commitment to quality is reflected in both its new dishes, like scallop ceviche and Cornish hen with mole, and its upgrade to a spacious environment.
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