Mariscos Los Corchos Opens First Permanent Location in East Los Angeles
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A family-run seafood operation, Mariscos Los Corchos, is set to open its first brick-and-mortar restaurant on Saturday, February 7, bringing a taste of coastal Nayarit, Mexico, to East Los Angeles. After a nomadic journey spanning backyards, auto dealer lots, and even a summer 2024 stint at Smorgasbourg, Chef Anthony Plascencia has secured a permanent home for his celebrated cuisine.
From Pop-Up to Permanent Fixture
For years,Mariscos Los corchos has been a beloved,yet elusive,culinary experience. Beginning in September 2022, the operation gained a following through a series of temporary locations. Plascencia’s moast recent residency, in Jurupa Valley, concluded in November 2025. Now, the restaurant has transformed a former beauty salon on East beverly Boulevard into a vibrant eatery.
the new space reflects the restaurant’s origins, with the Mariscos Los Corchos logo prominently displayed against a dark turquoise exterior.Large windows flood the stark white interior with natural light, while sparse photographs of scenes from Nayarit adorn the walls, evoking the spirit of its coastal roots. The minimalist dining room accommodates 48 guests.
A Taste of Playa Los Corchos and Mangos Gate
The menu at Mariscos Los Corchos is deeply rooted in the culinary traditions of Playa Los Corchos and Mangos Gate, both located in the municipality of Santiago ixcuintla, Nayarit – places central to the Plascencia family’s history. Diners can expect a warm, coastal Mexican celebration of seafood.
The kitchen,including Plascencia’s custom-designed mobile trailer built by AA & G food trucks,is equipped with a flat top grill,a charcoal grill specifically for pescado zarandeado (grilled fish),and a cold bar for preparing ceviches and other raw dishes.
From the barra fría, patrons will find spicy shrimp and fish tostadas. Classic dishes like a variety of aguachiles, crispy empanadas de camarón, and well-seasoned birria de pescado will remain staples.Plascencia,known as “el rey del zarandeado” (king of zarandeado),will continue to serve his signature grilled fish. Whole barbecued Mexican pargo (sea bream) or barramundi can be ordered with optional additions of shrimp and octopus, all marinated in adobo and served with tacos de frijol, a selection of salsas, sliced red onion, Persian cucumber, and calamansi. Warm corn tortillas accompany each meal.
elevating the Marisquería Experience
For his first permanent restaurant, Plascencia plans to introduce new dishes, including oyster sopes with crema and dill, and crab tinga tostadas finished with radishes. He is also committed to sustainable practices, utilizing all parts of the fish to create a rich, oceanic consomé.
“I’ve been visiting My Compa Chava in Mexico City, and have been learning a lot from Josh Niland’s books like Fish Butchery,” Plascencia stated. “We are trying to offer something a bit more adventurous, and out of the element of what you would normally expect from a marisquería.”
Mariscos Los Corchos is located at 5328 E.Beverly Boulevard, East Los Angeles, CA 90022, and will be open Wednesday through Sunday from 10 a.m. to 7 p.m. The restaurant can be reached at (323) 803-0153.
