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now operated by his daughter, Connie Cossio, who sourc- For more
es her products directly from Mexico. content scan

The restaurant has received due accolades from local this code:
publications for years, including a Bib Gourmand recog-
nition from the Michelin Guide, which prominently adorns
the walls in the front dining room.

Tell them you saw it in El Aviso Magazine

original.newsbreak

When people plan on “getting mariscos,” a few m
iconic preparations typically come to mind: cevi- e
che, tostadas, shrimp or fish tacos, mojarra frita, d
and perhaps a coctel de camarones. te
p
But thanks to the large Mexican population and ¿
its cultural influence on Los Angeles, you’ll also te
find somewhat lesser known regional dishes in the
area, including pescado zarandeado. h
L
Pescado zarandeado (translated to “shaken c
fish”) is a grilled whole fish that is first butterflied la
and marinated in a mix of salt, chiles, citrus, and, e
in some places, achiote paste. ti
s
Here are some of the best places in Los Angeles n
to try pescado zarandeado. L
n
Mariscos El Kora De Nayarit: Located in El
Sereno, this unassuming restaurant has been h
in the same location on Huntington Drive for 22 c
years, where Estela Lopez first opened it. Now her a
son, Jarmi, operates the restaurant. He recently o
expanded it to a location on the Venice boardwalk. c
In contrast to most other zarandeado establish- te
ments, that typically use robalo (snook) for the c
dish, this restaurant opts to use barramundi (also m
known as Asian sea bass or giant sea perch). d
However, depending on the season, they also use m
huachinango (northern red snapper). c
p
According to Jarmi, the fish is seasoned with p
salt and three types of chiles, following a recipe d
originating from the mountains of Nayarit, which is n
the family’s ancestral home.
to
Coni’Seafood: One of the most well-known fa
mariscos restaurants in Los Angeles, the story of to
Coni’Seafood’s begins in a backyard in Inglewood s
in 1987, where it was initially known as “Mariscos
Chente.”

First opened by Vicente ”Chente” Cossio, who
comes from Acaponeta in Nayarit, the business is

40 Los Angeles 1 Del 22 al 27 de Enero del 2024