La Cantina Tequila & Botanas Bar

Restaurant
901 Hamilton Rd, Duarte, CA 91010 901 Hamilton Rd, Duarte Directions
+16263036566
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85% of 20 customers recommended

Tips

250
11 Tips
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Report | 2 years ago
Dirty, service sucks, food sucks
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Report | 2 years ago
Order the mahi mahi
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Report | 3 years ago
Good food :)
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Report | 3 years ago
Good Food - good service
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Report | 3 years ago
all food is excellent
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Report | 3 years ago
Senior Fish is definitely one of the best mexican restaurants in LA. Everything is So good. I got an amazing deal from groupon where i Paid $20 for $40 worth of food. Try the shrimp and scallops burrito With the chipotle salsa on top So bomb
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Report | 3 years ago
Must try the Ensenada tacos! Delicious!!
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Report | 3 years ago
nice staff and great tasting food ,,,all very fresh
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Report | 3 years ago
Must use all $40 of groupon at once, no credit or refunds
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Report | 3 years ago
none! it was great and easy!
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From Our Editors

Big-time food critics don’t usually write about fast-casual joints, saving their words instead for Michelin-starred spots with white tablecloths. But they've made a telling exception for Señor Fish, a Mexican-seafood outfit launched by siblings Enrique and Alicia Ramirez in 1988. Soon after the restaurant opened, writers from publications such as the Los Angeles Times began to praise the Ramirez's fish tacos, which were inspired by those sold along the beaches of Puerto Vallarta, Mexico. Crowds began flocking to Señor Fish's tiny Highland Park kiosk, hungering for the ocean-fresh fish and handmade tortillas they’d read about in the papers.

Three decades later, diners are still flocking to Señor Fish, which has evolved into five popular locations throughout LA. Enrique and Alicia remain deeply involved in the restaurants' daily operations. We talked with Enrique about the highlights of his iconic eatery.

On Finding Fame: “[In 1988], a top reviewer from the Los Angeles Times reviewed us. Once we got that review, tons of people started reviewing us—Molly O'Neill, a food critic in New York City, did a story on us on the front page of the food section in The New York Times. Afterwards, when people were on vacation [from New York] and came to eat, they’d mention it.”

On the Scallop Taco: "Not too many people have ever had a scallop in a taco. It’s kind of a novelty. We use 10-20 scallops, which means there are 10-20 per pound, so it’s kind of jumbo scallop. And all of our seafood is wild—free-range from the ocean—as opposed to farmed."

On Guadalajara-Style Carnitas: "Our carnitas are traditional to Guadalajara, where our family is from. We make it every day and use good-quality, expensive protein."

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La Cantina Tequila & Botanas Bar

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