These Mexican Seafood Dishes Will Transport You to a Seaside Resort

It’s a perfectly still afternoon along the Malecón. Sea salt seasons the warm ocean breeze, and fishing boats bob along the boardwalk overlooking the Sea of Cortez. The vast blue ocean known as the world’s aquarium beckons, and it’s easy to see why countless explorers—from Jacques Cousteau to super-yachters like Steven Spielberg—have made their way to the somewhat off-the-beaten-path locale of La Paz. Me? I’m here for the fish tacos. And there’s no better place to get them than Casamarte.

Helmed by Héctor Palacios, a dynamo of a chef who was both born and raised in La Paz, the kitchen at Casamarte is focused on showcasing the bounty of products from Baja California Sur, from the sustainable seafood to the fresh produce, right down to the art that adorns the walls by talented local printmaker Daniel Amora.

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Palacios means business when it comes to protecting the oceans and showcasing what the region has to offer. He is an ambassador for COMPESCA, a Mexican organization dedicated to preserving the rich marine resources and aquaculture of the area for future generations. His eyes light up when speaking about gastronomía sudcaliforniano, or Southern Baja Californian cuisine, which he hopes will continue to have a lasting impact on the culinary landscape of Mexico and beyond.

The young chef is also passionate about a new movement that’s taking the culinary world by storm across the border in the States: aging seafood. Though it might sound counterintuitive, dry-aging fish, or añejando as it’s called locally, actually is known to eliminate the oceanic funk and taste of the meat and gives the fish a more elegant, tender texture. Though the technique has long been used by the Japanese, it’s just now catching on in Western kitchens.

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In Palacios’ dry aging locker, he cures local kanpachi from Omega Azul Seafood, a local aquaculture farm that’s widely known for having some of the best in the business. While cuts of beef may be aged for several months, fish only need a few days to complete the process. The result is a rich, buttery texture that is an incredible compliment to Palacios’ smoky salsa morita, which is served as an eye-poppingly beautiful base for crudo during lunch and dinner service.

On the menu, you’ll also find bright and briny oysters from Magdalena Bay prepared both grilled and shucked fresh, Baja’s famous chocolata clams served with lemon and salsa, and of course, Baja fish tacos, battered and dressed to perfection. There’s also a selection of fantastic house-made cocktails centered around Mexican spirits and an extensive list of natural wines produced south of the border.

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If it sounds like a feast fit for Poseidon, that’s because it is. Being within close proximity of the ocean is only part of the draw. La Paz, located just two hours north of the raucous Cabo San Lucas, is Baja California Sur’s capital city and is experiencing a bit of a culinary renaissance. Within walking distance of Casamarte is the hip new boutique hotel Baja Club, whose restaurant also focuses on seafood, but with a Greek twist, and several new restaurants and breweries that draw a young, stylish Mexican crowd that you won’t find in the state’s tourist traps.

If that’s not enough of a siren call to draw you into what’s undeniably becoming one of Mexico’s most exciting cities to visit, and you’d rather make the dishes at home, Palacios has shared some of his recipes for you to bring some Baja bliss to your table.

Get a Taste of Southern Baja at Home

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Shrimp Ceviche

Palacios imparts an elevated take on the classic ceviche by presenting it playfully in oyster shells, then topping it with yet another piece of shrimp to garnish. The addition of sesame oil and plenty of acid makes this dish so much more than Insta-food, and worthy of the finest seafood spreads.

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Kanpachi Sashimi with Salsa Morita

Crudo is on practically every menu in the West these days, but what makes this one special is twofold: the use of delicate, dry-aged kanpachi, as well as Palacios’ incredible smoky salsa morita. Fans of chipotle may find the flavor somewhat familiar; morita chiles are made from smoked, red-ripe jalapeno peppers whereas chipotles come from the unripened green fruit. The result is a rich, smoky sweetness that’s fantastic when paired with the fish.

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Tacos la Paz

Is there anything more Baja than a breaded and fried fish taco? Said to have originated in Ensenada in the northern part of Baja in the 1950s, the batter may have actually been inspired by Japanese immigrants in the area who fried the fish in tempura. Make chipotle crema by mixing sauce from canned chipotles in adobo into sour cream until it’s just spicy enough!

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Naranjita

This cocktail is everything you want to sip while sitting on a patio overlooking the ocean on a warm summer day. The thyme and clementine juices play really nicely with the spiced notes of the rum, giving it dimension and a character not dissimilar to a tiki drink.

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Mezcalita

The popularity of mezcal has made margaritas mixed with this agave spirit quite popular, so much so that they have their own name—mezcalitas. This one is elevated with the addition of jamaica concentrate, a tart hibiscus drink similar to cranberry juice that lends a lovely color to the cocktail. You can easily find this on Amazon. At Casamarte, they also infuse the mezcal with rosemary, but regular mezcal works just as well at home.

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Vuelve a la Vida

This mocktail’s name translates to “come back to life” and is a common hangover cure. Think of it as a bloody Mary, minus the booze. At Casamarte, Palacios’ bar team makes them so that they’re a meal in and of themselves, garnished with three hefty Baja shrimp. Think of it as brunch in a glass.

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