Del Mar Ostioneria Is Latest LA Street Food Truck Star on Wonder Mile

In late 2021, Mexican American entrepreneur Roberto Pérez acquired a idea from buddies about a street vendor in Vernon earning some really great ceviches. Pérez, whose mother was born in Nayarit (a location regarded for some of Mexico’s greatest seafood), was blown absent by this gentleman serving ceviches from an ice chest on the road. The seller, Francisco Leal, turned out to be a indigenous of Los Mochis, Sinaloa, regarded across Mexico as a location for seafood in its have suitable, a area exactly where cooks generally practice for decades right before having to perform in chilly and incredibly hot bars (barra fría and barra caliente). Leal experienced worked for 17 a long time at the Pizzeta Cafe Group in Culiacán even though obtaining various diplomas in intercontinental cuisines, and he experienced even opened a now-closed sushi cafe of his have in La Paz, Baja California. Impressed, Pérez and Leal shaped a partnership, and in February of this yr they opened Del Mar Ostioneria, a sport-shifting food truck serving substantial-stop Sinaloa-design and style seafood with a Japanese contact.

Pérez made use of a loved ones connection to secure a cleanse, tan-wrapped food stuff truck that bore the restaurant’s brand and a couple line drawings of seafood. The pair had been even able to secure a central landing place for the rig, parking the truck in a Miracle Mile place strip shopping mall parking large amount that belongs to Pérez’s father-in-law. The strip mall on La Brea is comprehensive of Latino and Asian-owned organizations, generating it the ideal placing for dreamy raw oysters, ceviches, aguachiles, and sashimis served on the avenue.

Pale tan food truck with its door open.

Del Mar Ostioneria meals truck in Los Angeles.

So significantly, the choices have tested to be somewhat exclusive. Del Mar Ostioneria may well be the only Mexican food items truck in LA carrying kusshi (British Columbia), kumiai (Baja California), and Pacific coastline kumamoto oysters. The fresh oysters get a couple drops of housemade ponzu sauce, finely diced cucumber, tomato, red onion, and tobiko (traveling fish roe), and are eaten by the plateful. The exact same ponzu sauce pairs with sashimi, which include freshly sliced tuna topped with thin rings of chile serrano, tobiko, horseradish sprouts, and ginger. There are 7 various ceviches readily available, every single formed into rings, like a spicy uncooked tuna that balances peppery horseradish sprouts, pickled ginger, sliced avocado, a sprint of chiltepín powder, and a fine, crispy garnish of fried leeks. Every single ceviche is meant to be eaten with tostadas or saltines.

Elsewhere on the menu, diners can delight in an aguachile negro that arrives with a black umami sauce dusted with chiltepín powder, when the aguachile habanero will come in a mango-habanero salsa that provides the warmth. For these that are delicate to spicy foods, the sweeter aguachile tamarindo is the way to go.

Tuna sashimi on a plate.

Tuna sashimi.

Taking the metal ring off a ceviche.

Getting the steel ring off a ceviche.

The menu is rounded out by seafood tacos served on non-GMO blue corn tortillas, oyster and seafood pictures, Mexican seafood cocktails manufactured with sushi-quality kani (imitation crab), and cooked shrimp tostadas with chipotle mayo. Believe of the latter as a Mexican-design and style, rice-less crab hand roll served on a tostada. It is a nod to Leal’s love of Japanese flavors and methods.

Del Mar Ostioneria employs superior-excellent seafood from equally sides of the border with a menu executed by a qualified, veteran chef from Mexico’s leading seafood area. Feel Nobu meets modern day Baja California fulfills a Culiacán hotspot, and all served from a parking large amount on La Brea, earning this truck 1 of the ideal new seafood stops in Los Angeles.

Del Mar Ostioneria is situated at 830 South La Brea Avenue, Los Angeles, CA 90036, and is open up Monday to Friday, 12 p.m. to 10 p.m., Saturday from 11 a.m. to 10 p.m., and Sunday from 11 a.m. to 11 p.m.

Tacos laced with mayo sauce on a dark plate.

Seafood tacos on blue corn tortillas.

Latino men, and a chef, stand in front of a tan food truck.

The crew at Del Mar Ostioneria.

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