Since September 2022, Mariscos Los Corchos has bounced around from backyards to auto dealer lots to even a brief stint at Smorgasbourg in summer 2024. Chef Anthony Plascencia’s last residency, inside of a building in Jurupa Valley, ended in November 2025. Now, Plascencia has taken over a former East Los Angeles beauty salon to open the first permanent home of Mariscos Los Corchos; the family-run operation opens Saturday, February 7. Its menu will remain a warm, coastal Mexican celebration of summers spent in Playa Los Corchos and of Plascencia family’s hometown of Puerta de Mangos, both of which are in the municipality of Santiago Ixcuintla, Nayarit.
Mariscos Los Corchos’s logo has been stenciled over the dark turquoise exterior with large windows that run across the front of the building, drawing sunlight into a stark white interior whose walls have sparse, small photos of scenes from Nayarit. The minimalist cafe-style dining room seats 48; parked in the small rear lot is Plascencia’s mobile kitchen, a shiny trailer unit custom designed by AA & G food trucks with a flat top grill, charcoal grill for pescado zarandeado, and a cold bar area for ceviches and other raw preparations.
From the barra fría, find spicy shrimp and fish tostadas stacked high. A variety of aguachiles remain on the menu, as well as antojitos such as crispy empanadas de camarón, well-seasoned birria de pescado, and the pescado zarandeado that earned Plascencia the title el rey del zarandeado (king of zarandeado). Whole barbecued Mexican pargo (sea bream) or barramundi gets grilled with the option to add on shrimp and octopus, all the seafood marinaded in adobo and served alongside tacos de frijol, a set of salsas, sliced red onion, Persian cucumber slices, and backyard calamansi. Warm corn tortillas come served on the side.
For his first restaurant, Plascencia will level up with some new dishes such as oyster sopes dressed with dots of crema and petite sprigs of dill and crab tinga tostadas finished with thin-cut radishes. He will also lean into sustainable practices, like using all fish parts to make a rich, oceanic consomé.
“I’ve been visiting Mi Compa Chava in Mexico City, and have been learning a lot from Josh Niland’s books like Fish Butchery,” says Plascencia. “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. Open hours run Wednesday through Sunday from 10 a.m. to 7 p.m.