about Holbox

As one of just eight restaurants inside Historic South Central L.A.’s Mercado La Paloma, Holbox (from the Mayan-named island of Holbox – pronounced “hole-bosh” – off Mexico's northern Yucatán Peninsula) is a Mexican seafood restaurant that focuses on fresh local ingredients, vibrant flavors, and unpretentious presentation. The menu features specialties from coastal regions of Mexico, seen through the lens of its southern California and Baja California ingredients. We offer a casual order-at-the-counter service in a food hall setting and also host weekly 8-course tasting menu dinners on Thursdays and Fridays. 

Holbox emerged from the Mercado, where Chef Gilbert Cetina cooked alongside his father at the still vibrant neighboring stall, Chichen Itza. Holbox opened in 2017 and has continued to garner awards and recognition, including 1-Star Michelin 2024, Michelin Bib Gourmand in 2019, 2021, and 2022, LA Times Restaurant of the Year 2023,   and ranked #5 on the 2023 LA Times 101 Best Restaurant list. Chef Cetina was a 2023 James Beard Finalist for Best Chef California.

Accolades:

​1-Star
MICHELIN Guide
​2024

​Restaurant of the Year
Los Angeles Times
​2023

​Best Chef California, Finalist
James Beard Foundation
​2023

the team

Gilberto Cetina
chef/owner
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The 44 year old Mexican born Cetina draws his inspiration from the traditional flavors of Mexico with a clear inclination towards the southern states, in particular the Yucatan Peninsula where he was born. With no formal culinary training, he learned to cook at his family's restaurant Chichen Itza, working alongside his father for 15 years. He took over as chef of Chichen Itza in 2010 and in 2017 opened Holbox.
Cetina's love of seafood began in his teen years spending the summers on the coast of Yucatan, diving for conch & octopus and spearing fish with his cousins. The flavors of ceviche prepared on the boat with the catch of the moment are what he aims to recreate at his new restaurant.
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Judith Reyes
sous chef
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Judith has been with our team since before Holbox opened, working at our sister restaurant Chichen Itza as line cook and then as catering chef. A native of Michoacan, Judith has 15 years of professional cooking experience and is the only person in our kitchen that can achieve the perfect cook on octopus. She has contributed to the development of recipes like our tostadas raspadas, salsa macha, and cilantro rice amongst many others, and is responsible for feeding our team most days with her creative family meals. On top of a demanding schedule in our kitchen, she is a mother of two​.

Lucy Escobar
FOH manager

Lucy has been part of our family for 17+ years, starting in the early days of Chichen Itza and now in charge of FOH at Holbox. Her exceptional customer service skills earned Lucy the position of FOH manager. She oversees all aspects of service, front of house team management and training. 


Oscar Hernandez
ceviche sous chef

Oscar is in charge of receiving, inspecting, and breaking down the vast array of fish we are lucky to get to work with at Holbox. An absolute beast with the deba (Japanese fish butchering knife), Oscar learned fish butchery at Holbox and has taken it to another level. He also leads the ceviche team for service and is an expert at shucking oysters, clams, cracking urchins, and working will all cold seafood items on our menu. 


Efrain Manuel
ceviche sous chef, sausage maker, baker & overall jack of all trades

Efrain also began his journey at our sister restaurant Chichen Itza as a dishwasher and has grown tremendously into one of our key team members. He has an insatiable appetite to learn every aspect of cooking and is our resident baker, making the Pan Frances for both Chichen Itza and Holbox tortas, seafood sausage maker, and is very involved in the prep and execution of our tasting dinners.


Samuel Martinez
ceviche sous chef

Sammy has been with us for a long time, joining our team for the first time just months after opening Holbox, he is a cevichero at heart, and expert at breaking down all kinds of fish. Sammy learned fish butchery at Holbox and has excelled at it becoming one of our best fish mongers. He also leads the ceviche team, along with Oscar for service.