These fine folks have been working hard since around 2016 I believe, making incredible fish tacos, cocteles and ceviche. I'm not sure how I missed them! (Insert finger wagging here). Maybe because the name doesn't have taco in it? Maybe because I'd just moved back from Mexico and was busy eating tacos in Pasadena? There's no excuse really.
I was waiting to try to coordinate with friends but last night the moment was nigh and I ordered over the phone and drove 8 miles or so down Jefferson Blvd. to Grand (from Culver City) to have my experience.
I had never heard of the MERCADO LA PALOMA either. A very cool neighborhood revitalization project that houses CHICHEN ITZA along with a Vegan Ethiopian restaurant and other tacos; 9 Restaurants total plus a few shops. I recommend getting on their mailing list, which you can do on their website.
HOW WERE THE TACOS? Muy excelente! The scallop taco was my favorite. The scallops were seared and juicy, really fresh and flavorful. I was given several salsas and crema, 4 in total for my array of tacos but I gotta say, the scallop taco needed nothing. It was friggin' perfect. It did have some mild chiles included. Seriously? PERFECT.
A word about their corn tortillas. Nutty, chewy yet thin enough that they don't dominate the taco in a way where you feel carbed out, if you get the kernel of what I'm sayin'. Not soggy either, no breakage. A nice bend but so thin I didn't feel overly stuffed after eating 3 tacos in total. The Taco Maven is 5'.1" and on a wee bit of a diet (lost 10+ lbs on Noom since January). It's hard being an aging Taco Maven but staying slim. Holbox tacos, especially the ones that aren't fried, are very friendly in this arena.
I tried both the battered shrimp and fish tacos. They were a little oily because THEY'RE FRIED. I knew that. The batter was light. Somewhere between tempura and a heavier wheat-based batter. Lots of flavor, light golden brown, artful. Not down and dirty or extra dark and crispy but still good! I would probably stick with non-fried items on subsequent visits and get my fried taco fix at Marisco Jalisco or the Ricky's Fish Taco Truck.
But for top notch seafood, sophisticated yet classic, fresh and flavorful modern fare, support these Taco Artisans and get your booty down to Grand Ave. for some HOLBOX. The dove will set you free.
P.S. Why is it called that? Perhaps named for the island in Mexico off of the Yucatan Peninsula where the fish must be very fresh and delicious. It also means "black hole" perhaps your stomach when you're hungry or their tiny square setup. It's pronounced Hole-bosh in Mayan.
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