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 Wednesdays and Thursdays.
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:
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1-Star MICHELIN Guide
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Restaurant of the Year Los Angeles Times 2023 |
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James Beard Foundation
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the team
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Gilberto Cetina
chef/owner 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. Briana Ibrahim General Manager Briana Ibrahim is a dedicated hospitality professional with over 15 years of leadership experience in restaurant operations and management. As General Manager at Holbox, she brings a hands-on approach to creating exceptional guest experiences, streamlining operations, and fostering a positive, collaborative team environment. With a strong background in business strategy, financial planning, and team development, Briana is committed to maintaining the high standards and warm hospitality that define Holbox. She believes that restaurants are more than just businesses—they are places where people connect, celebrate, and feel at home. Her goal is to uphold and enhance the welcoming, community-driven spirit that makes Holbox a special dining destination. Eric Alvarez Kitchen Manager Eric began his culinary journey during the pandemic, transitioning from a career in music to working on a food truck as opportunities in the music industry declined. Though food had always been a passion, it wasn’t until this shift that he began to pursue it professionally. Determined to immerse himself fully, Eric worked his way through several kitchens across Los Angeles, focusing on mastering the depth and diversity of Mexican cuisine. He joined Holbox in 2023 as the newest member of the cevichero team. Under the mentorship of Chef Oscar, Eric honed his skills in fish butchery and learned to expertly clean and shuck sea urchins, clams, and oysters. He also leads our small but growing fermentation program, which adds nuance and complexity to our salsas and evolving tasting menu. Since joining Holbox, Eric has been promoted to our first-ever Kitchen Manager, where he now oversees daily kitchen operations and serves as a key member of the leadership team alongside Chef Gilberto and General Manager Bri Ibrahim. Judith Reyes sous chef, Hot kitchen 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. Oscar Hernandez sous chef, ceviche bar 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 sous chef, tasting menu & 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. Leonel Moya front of house supervisor Leo joined the Holbox team in February 2024 as a server, and it quickly became clear that he brought something special to the role. With a natural intuition for hospitality, an eye for detail, and a calm, confident presence on the floor, Leo consistently led by example and elevated the guest experience. In recognition of his leadership and dedication, Leo was promoted to Front-of-House Supervisor in February 2025. In this role, he continues to set the tone for service excellence, supporting his teammates, ensuring quality control, and always going the extra mile to create a welcoming and seamless dining experience. Leo’s passion for hospitality and his unwavering commitment to teamwork make him an invaluable part of the Holbox family. Alex Carmona front of house supervisor Alex Carmona brings over a decade of hospitality experience to our team. Throughout his career, Alex has built a reputation for his unwavering dedication, heartfelt leadership, and deep commitment to the guest experience. As a Front of House Supervisor, Alex leads by example, fostering a warm and welcoming environment while upholding the highest standards of service. His presence is a true asset to our team and to every guest who walks through our doors. |
