The Culinary Journey of Mariscos Los Corchos: A New East LA Eatery
Since its inception in September 2022, Mariscos Los Corchos has taken diners on a whirlwind tour across various venues—from backyards to auto dealer lots, and even a temporary spot at Smorgasbourg during summer 2024. Each location has contributed to the narrative of this unique culinary venture, led by Chef Anthony Plascencia. After recently wrapping up a residency in Jurupa Valley that ended in November 2025, Plascencia has embarked on an exciting new chapter: his first permanent establishment, nestled in a former beauty salon in East Los Angeles. This new locale officially opened on Saturday, February 7, and it promises to be a testament to coastal Mexican cuisine, inspired by summers gone by in Playa Los Corchos and the hometown of the Plascencia family: Puerta de Mangos, located in the municipality of Santiago Ixcuintla, Nayarit.
A Vibrant Space with a Personal Touch
The new Mariscos Los Corchos boasts a striking dark turquoise exterior adorned with the restaurant’s logo. The large windows invite natural light into a minimalist, stark white interior decorated with small, evocative photographs from Nayarit, setting a warm yet simple ambiance. This airy yet intimate dining room accommodates 48 guests, offering a cozy atmosphere perfect for enjoying a meal.
In the back, you’ll find Plascencia’s mobile kitchen, a custom-designed shiny trailer equipped with a flat-top grill and a charcoal grill specifically for the famous pescado zarandeado. This setup also includes a cold bar area dedicated to ceviches and other fresh, raw seafood preparations. The thoughtfully designed cooking space is an essential part of the eatery’s commitment to quality and authenticity.
A Menu Rich in Coastal Flavors
The menu at Mariscos Los Corchos is a vibrant celebration of coastal Mexican flavors, featuring a tantalizing array of seafood dishes. From the barra fría, diners can indulge in spicy shrimp and fish tostadas stacked high with flavor. The menu also showcases various aguachiles, a popular Mexican dish, alongside antojitos—small, flavorful snacks. Highlights include crispy empanadas de camarón, intricately seasoned birria de pescado, and the star of the show, the pescado zarandeado, which has garnered Plascencia the title of el rey del zarandeado (king of zarandeado).
Patrons can expect whole barbecued Mexican pargo (sea bream) or barramundi grilled to perfection, with optional accompaniments of shrimp and octopus. All the seafood is marinated in an aromatic adobo, served alongside: tacos de frijol, a variety of salsas, freshly sliced red onions, Persian cucumber slices, and backyard calamansi for a burst of citrusy brightness. The meal is rounded out with warm corn tortillas, ensuring that every bite is a delightful experience.
Innovative Dishes and Sustainable Practices
In his brand-new restaurant, Plascencia is not just reintroducing favorites but also elevating the menu with inventive new dishes. Diners can look forward to oyster sopes topped with creamy nuances and delicate sprigs of dill, as well as crab tinga tostadas accented by thinly sliced radishes. Plascencia aims to introduce more adventurous options that push the boundaries of traditional marisquería offerings.
Moreover, the chef is committed to sustainability and resourcefulness. He plans to utilize every part of the fish, transforming it into a rich, oceanic consomé that elevates the dining experience while respecting the ingredients.
Culinary Inspirations and Future Endeavors
Plascencia’s culinary journey is further enriched by recent trips to Mexico City, where he visited Mi Compa Chava and studied resources such as Josh Niland’s books, particularly Fish Butchery. This dedication to learning and innovation is apparent in the quality and creativity of his dishes, signaling that Mariscos Los Corchos is not only a restaurant but also a reflection of Plascencia’s growth as a chef.
With its vibrant ethos and commitment to quality seafood, Mariscos Los Corchos is more than just a stop for a meal; it’s a slice of coastal Mexico in East Los Angeles. Chefs like Anthony Plascencia are paving the way for a new culinary experience that respects tradition while welcoming innovation.
