El Nuevo Mariscos Tampico honors its namesake seaside city with a menu full of ocean-fresh seafood, from whole fried snapper and tilapia to plump, juicy grilled shrimp. Meals of oysters Rockefeller and lobster served with tiny monocles and spats satisfy appetites for fancy dinners, and plates of chicken mole or pork ribs in green sauce appeal to landlubbers. A drink menu full of fruity tropical drinks and Mexican beers pair perfectly with fish tacos and shrimp cocktails.
The chefs at Los Cinco Puntos strive to correct the Americanized image of ground-beef tacos by marinating, braising, and frying a trove of traditional Mexican meats. Sizzling carne asada, spiced carnitas, and lengua, just to name a few, play starring roles in the eatery's authentic menu and get executive-producer credits for each movie made about the restaurant's quesadillas. Chefs roll these meaty specialties into burritos, layer them atop fluffy buns for their special tortas, or twist them in fried tortillas for perfectly crispy flautas. They also create tamales by the dozen, filling the husk-wrapped treats with a similar array of succulent meats.
Picoso Mexican Grill’s eight-entree menu is as no-frills as their mission—to serve fresh, authentic Mexican food. The kitchen executes this goal by charbroiling meats such as carne asada, chicken, and chorizo to juicy perfection before stuffing them into tacos and burritos. Crema fresca drizzles the torta—a Mexican-style sandwich on telera bread—and the eatery’s interpretation of nachos, dubbed simply “chips and meat,” lounges on a bed of lime-infused tortilla chips. Imported Jarritos sodas and horchata, a rice drink made with cinnamon, sugar, and vanilla, cool off a spice-coated tongue more effectively than sticking it out of a car window.
In 1981, siblings Enrique and Alicia Ramirez opened a small street-side taco stand and began to re-create the dishes of their childhood. The duo grew up in Los Angeles, although their family’s roots were in Guadalajara, the capital of the Mexican state of Jalisco. Everything was always made from scratch in the Ramirez household, including tortillas, salsas, beans, and ornamental doilies, so Enrique and Alicia made sure to uphold these DIY traditions at their eatery, Señor Fish.
In the last three decades, Señor Fish has expanded to include seven popular locations throughout LA, each earning regular praise from local media. Yet the siblings are still just as involved in the restaurants' daily operations, captaining kitchen crews as they fold freshly caught seafood into burritos, tacos, and ceviches.
Housed in the Little Tokyo branch of Señor Fish, La Cantina Tequila & Botanas Bar is the restaurant's lounge counterpart, with an extensive selection of premium tequilas and mezcals that complements small plates of tacos, tostadas, and taquitos. Guests linger over sips of Mexican beers on the spacious back patio, which twinkles beneath colorful strings of hanging lights. The cantina also regularly hosts a tequila class in which renowned mixologist David Fleisher leads students through tequila tastings, margarita recipes, and the creation of tequila-based sauces. Other nights, the bar opens its patio to DJed festivities, DJed dance parties, and DJed quilting races.