Holbox

South LA, CA

4.8 Google (393)

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The 42 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. ​ Holbox has the highest quality seafood available in southern California matched with the flavors of Mexico's different coastal regions. Cetina's love of seafood began in his teen years spending the summers on the coast of Yucatan, diving for conch & octopus and spearing fish with his cousins. The flavors of ceviche prepared on the boat with the catch of the moment are what he aims to recreate at his new restaurant. ​

"...yellowtail-uni ceviche is magnificent. The fish is cut small but not too small, melting into the sharp chile-lime snap of its marinade but still husbanding a bit of chew... There is avocado but not too much; the fruitiness of chile morita but not too much; but a glorious excess of rich, fresh sea urchin roe, five tongues radiating out from the center, that is to the ceviche what the spirit is to the body; the essence that gives purpose to the whole." - Jonathan Gold