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Guelaguetza - how are the cocktels?

b
bruinike Jul 26, 2009 08:56 AM

I am on a cocktel / ceviche / campachana kick as of late. Anyone know how the shrimp and octopus cocktels are at Guelaguetza? Worth a try?

Thank you!

  1. streetgourmetla Jul 26, 2009 09:31 AM

    Try their frozen mescal cocktails. Love 'em.

    14 Replies
    1. re: streetgourmetla
      b
      bruinike Jul 26, 2009 10:24 AM

      I meant the fish cocktels! Mixed shrimp and octopus specifically.

      1. re: bruinike
        streetgourmetla Jul 26, 2009 10:56 AM

        Ah, the hybrid spelling threw me.Cocteles. Well Guelageutza also has suberb cocktails and solid Oaxacan food.Why would you order cocteles there?It's not really their specialty.I've never had them there.The Sinaloan restaurants are much better for ceviches, campechanas, and cocteles.Moles and cocktails at Guelaguetza, shrimp and octopus coctel at Mariscos Chente, better, I believe.

        1. re: streetgourmetla
          Peripatetic Jul 26, 2009 12:12 PM

          Are all Guelaguetza locations equally as good?

          1. re: Peripatetic
            streetgourmetla Jul 26, 2009 05:42 PM

            I've only gone to the original on Olympic.Haven't been to 8th St. or the one at Plaza Mexico.

            1. re: streetgourmetla
              Peripatetic Jul 26, 2009 07:01 PM

              Thanks. I'm near K-town often so that's the easiest anyway.

              1. re: streetgourmetla
                E Eto Jul 26, 2009 10:22 PM

                FYI, the 8th St location is the original shop. The Olympic Blvd one is the most recent addition in the Guelaguetza empire.

            2. re: streetgourmetla
              westsidegal Jul 26, 2009 10:05 PM

              imho,
              for all practical purposesit's impossible to beat the shrimp and octopus coctel at mariscos chente.

              1. re: westsidegal
                Dommy Jul 26, 2009 10:20 PM

                Seriously... Pulpo is a SERIOUS thing in Yucatan (They is even a season as they don't even WANT to mess around with anything that might not be fresh) and I think Marisco's Chente's prep matches up with the BEST I've had there... If I could get them to try their hand at 'Tinta' sauce I would be the happiest person ever...

                --Dommy!

                1. re: Dommy
                  streetgourmetla Jul 26, 2009 10:37 PM

                  Oooohh. I bet you he could do a nice pulpo en su tinta. I will ask.

                  1. re: streetgourmetla
                    Dommy Jul 26, 2009 10:46 PM

                    Yes please... the one at Chichen Itza is good... but they just don't have the hand on the Pulpo that they do....

                2. re: westsidegal
                  b
                  bruinike Jul 26, 2009 10:28 PM

                  yes i've had it there. delicious!

                  1. re: westsidegal
                    streetgourmetla Jul 26, 2009 10:35 PM

                    You are correct, it can't be beat.

                    1. re: westsidegal
                      streetgourmetla Jul 26, 2009 11:57 PM

                      Hilarious. Occasionally, she talks about "la americana que come mucho"(the woman that eats alot).

                      1. re: streetgourmetla
                        westsidegal Jul 27, 2009 12:02 AM

                        that's me!

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