Poll:Best Pescado Zarandeado in LA
I've been making many trips to the Sinaloa and Sonora states in the last 6 years and have been smitten with the amazing seafood from those regions.The pescado zarandeado prepared over charcoal on Sinaloan beaches with a cold Pacifico while watching the sun set will forever be etched in my memories.
I'm aware that pescado zarandeado comes from Nayarit(I just found a Nayarit style seafood restaurant called Las Islitas in the Valley which I've yet to try), but it is everywhere in Sinaloa:Mazatlan, Culiacan, Los Mochis, Topolobampo,etc.
I can get it here in my backyard from Mariscos Colima, but I've yet to get the version that brings me back to that palapa on the beach.Where are the best places in LA for Sinaloa or Nayarit style restaurants that have the best authentic pescado zarandeado?
I will check it out if it meets the approval of someone who has grown up with PZ.
Mariscos Los Koritas in Watts also looks great, the pescado zarandeado smells delicious and is easy on the eyes.I have had only good food here, and the zarandeado is next.
Mariscos Los Koritas
1310 E. Imperial Hwy.
Los Angeles,CA 90059
Authentic Nayarit style seafood
OMG! What is with the beans and fish already?I just can't get over that with turning every dish into a combo plate.I ordered the camarones Costa Azul at Costa Azul in nearby Burbank and they gave me pinto beans, mexican rice(orange, not white as it is served in Sinaloa/Nayarit), and french fries.
Yeah man, it has to be charcoal.Hopefully that place in the valley is the real deal.
Furthering our pursuit--or further killing it, as the case might be--I stopped in at Nayarit Meat Market on Florence Ave. in Bell the other day to ask for leads on wood-grilled pescado sarandeado in the L.A. area. [The rotating sign outside advertised mojarra frita so I thought, what-the-heck.] Nothing. Nada. Zilch. Then again, they didn't know from your place in the SFV.
Please report back if you get over that way...
I've been on a similar search since moving here from Chicago last fall. There, I'd make monthly visits to Las Islas Marias, an excellent Nayarit-style seafood specialist best known for langostinos a la plancha, and which prepared pescado sarandeado over real hardwood charcoal.
Don Genaros Plaza on Whittier (~Ditman) offers pescado sarandeado by the pound, accompanied by rice and beans. Unfortunately, it's prepared over a gas fire, and, IMO, they do a poor job even with that.
To date I know of only one other Nayarit-style seafood specialist. It's a hut, really-- without any name as far as I can tell--located on Marengo across from USC Hospital, but the only whole fish prep they offer is mojarra frita.
Don Genaros Plaza
3928 Whittier Blvd.