Holbox

When Brett and I planned to meet for lunch after a few months apart, he needed something close to downtown Los Angeles. I sent options around Echo Park, Silver Lake, and downtown.

Unfortunately, the first choice that he picked - Tacolina - ended up not being open at the time we wanted to meet for lunch. So knowing he was craving Mexican food, I kept thinking. I suggested Holbox, an unassuming Michelin-starred marisquería tucked inside the Mercado La Paloma in Historic South Central.

Arriving a bit before Holbox opened allowed me to snag a spot in the Mercado lot and join the line, which forms quickly outside the building. The wait was made pleasant by a friendly attendant handing out menus and offering helpful reminders to pay the parking fee,  just over $8 for two hours. I thought it was very kind. No one wants to be towed over tacos.

Once Brett arrived and we reached the counter, the experience began. Everything looked absolutely delicious. But, I quickly zero’d in on what I wanted to devour.

After ordering at the register, we were handed a table number and I led us to a table.

Our sparkling lemonades were the first to arrive.The flavor was crisp, natural and perfectly effervescent.

The meal kicked off with the ceviche de atun (San Clemente Island bluefin tuna ceviche). We piled it onto crisp tostadas, and it was instantly clear why Holbox has earned such acclaim.

It was exceptional, unlike any ceviche I’ve had, and completely in a league of its own. It was love at first bite. If this was the reason why Holbox earned their Michelin star, I would understand. There is absolutely no ceviche I have had the pleasure of experiencing that was like the Ceviche de Atun at Holbox.

Served alongside was the tuna tartare tostada  (bluefin tuna tartare, Sinaloa style salsa negra, pickled veggies). It was delicious, but the pure freshness and complex flavor of the ceviche remained the table favorite.

Conversation flowed easily as Brett shared updates about his family and travel plans.

The scallop taco (Pan seared Maine diver scallop, salsa x’catic, caramelized onions, tomato & marinated fennel) was another standout star.

Brett also enjoyed his scallop taco as well, as he ate his taco trio.

I sliced the smoked kanpachi taco (House smoked baja kanpachi, local queso Oaxaca, salsa cruda, avocado & peanut salsa macha) into sections as Brett and I discussed our favorite books that we’d each recently finished and enjoyed.

As I took the first bites of the taco, I immediately sighed in pleasure and insisted Brett try a bite. The avocado & peanut salsa macha delivered a complex, savory depth that reminded me of the dishes I had at Expendio de Maiz in Mexico City I’ve had in Mexico City.

Seeing Brett – who usually avoids the “stuffy” nature of high-end dining – completely savoring every bite of this down to earth yet elite meal was a highlight. There’s nothing

It reminded me of everything I loved about Expendio de Maiz in Mexico City. The flavors were complex and made me want to continue eating.

As we finished lunch, I told him how much I appreciated him and how much I loved our lunches and conversations together. It made me feel proud that I picked a place that he absolutely loved. Even though he doesn’t like the stuffy nature of traditional higher in restaurants, I was still able to get him into a down to Earth, delicious Michelin starred restaurant for lunch.

Dining at Holbox is a testament to the incredible, accessible culinary brilliance found in the heart of Los Angeles.

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