I can't say enough about our most recent Summer Series dinner with Chef Cilberto Cetina, Jr from Holbox here in Los Angeles. A full evening of seafood with all of Gilberto's Yucatan roots paired with a spirit forward margarita from Doug DeBeech, our favorite mixologist, made for the most perfect of events.
The 36 year old Mexican born Cetina draws his inspiration from the traditional flavors of Mexico with a clear inclination towards the southern states, in particular the Yucatan Peninsula where he was born. With no formal culinary training, he learned to cook at his family's restaurant Chichen Itza, working alongside his father for 15 years. He took over as chef of Chichen Itza in 2010 and in 2017 opened Holbox, a seafood stand that focuses on fresh ingredients, bold flavors and simple preparations.
East coast surf clam "coctel" served on hte half shell
Wild pacific shrimp, Spanish octopus, local Yellowtail, wild diver Mexican Half moon Scallops
Pescado al Carbon
Mesquite grilled whole Omega Blue Baja Kanpachi, handmade tortillas, pico de gallo, assortment of salsas, saffron rice and black beans
Dulce de Leche Cheesecake