about Holbox

 Holbox is a Mexican seafood restaurant that focuses on fresh local ingredients, bold flavors and simple preparations. The menu consists of specialties from coastal regions of Mexico, all seen through the lens of southern California and Baja California ingredients. We offer a casual order-at-the-counter service in a food hall setting. We also host weekly 8-course tasting menu dinners on Thursdays and Fridays. 

Accolades:
2023 Los Angeles Times, Restaurant of the Year
​2023 James Beard Nominee, Best Chef California, chef Gilberto Cetina
2022 Los Angeles Times 101 Best Restaurants, #13
2022 Michelin Guide California, Bib Gourmand​
2021 Michelin Guide California, Bib Gourmand
2019 Michelin Guide California, Bib Gourmand

Hours:
We're open Tuesday - Sunday from 11:30 am to 9 pm​

the team

Gilberto Cetina
chef/owner
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The 42 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
hot kitchen 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​.


Conrado Rivera
manager

Conrado has been with us since we opened, starting as cashier/server and now he runs our front-of-house. His exceptional customer service skills earned him the position of restaurant manager. He oversees all aspects of service, front of house team management and is developing our training and seafood educational materials. On top of all that Conrado is an avid audiophile and is in charge of the Holbox/Mercado la Paloma playlist.


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.


Fatima Juarez
Catering chef and "Komal" project owner
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Fatima has been with Holbox for 7 years, she is part of the original crew that opened the restaurant. She runs our catering kitchen and contributes creatively to the overall event experience by crafting menus that are both elevated and delicious for our clients. Fatima is also the owner of Komal, a startup tortilla and masa company that imports heirloom varieties of maize from all over Mexico to produce the most pure and natural corn tortillas on the market. Komal is currently run out of the Holbox kitchen.