"Every friend we send to 106 Seafood Underground gets a little lost on the way, aimlessly wandering around West 106th Street in Inglewood looking for a sign. This is a Mexican restaurant, yes. But it's located in a residential backyard. There's no music to follow or any indication of the side entrance. And we tell our friends, like we're telling you now, to trust. The search ends with an unforgettable mariscos meal. 106's flavor combinations will reboot your taste buds. Operated by the former chef of Coni’Seafood (as well as other popular mariscos spots), the place serves shrimp ceviche punched up with tart green apple and fish chicharrón in a sweet-savory sauce that tastes like nước chấm’s milder cousin. There's a flaky whole grilled snook basted in a salty marinade and garnished with caramelized onions—a Nayarit-style dish that's a showstopper when it arrives at the table. Just as good are the grilled langoustines that sizzle in a sour, spicy, salty, creamy, who-knows-what-the-hell-it-is sauce. When we ate this for the first time, we spooned all of that sauce into our mouths like a parent feeding applesauce to a baby. photo credit: Jessie Clapp photo credit: Jessie Clapp photo credit: Jessie Clapp photo credit: Jessie Clapp photo credit: Jessie Clapp 106 Seafood Underground's restroom may be inside a converted garage, but the rest of the set-up works like a typical, outdoor-only restaurant. Servers take your order in the shady patio dining area. There’s a professional kitchen set up in an outdoor shed. Families and guests lugging suitcases sit on plastic chairs as LAX-bound flights roar above. If you were hoping for an ordering secret, there isn't one. Every dish here—and we mean everything—is slap-the-table good. So the only thing you'll need to prep ahead of time is the cash in your wallet. (106 Seafood Underground doesn't accept cards.) Oh and maybe a little patience when you inevitably can't find the entrance to the backyard and start to doubt this place even exists at all. That's part of the fun, though. Food Rundown photo credit: Jessie Clapp Langostinos If we had to choose one 106 Seafood Underground dish to rule them all, it would be these langoustines. They come halved and drenched in a creamy, tangy sauce. Everyone we’ve taken here can’t shut up about this damn sauce, which is a bunch of semi-secret condiments mixed together. Whatever it is, lap it up with the side of rice. photo credit: Jessie Clapp Apple Ceviche This ceviche changed how we see ceviche. It's 75% green apple, and that’s perfectly fine with us. The fruit adds a crunch and sweetness we didn’t know this silky raw shrimp needed. photo credit: Jessie Clapp Zarandeado A whole fish that easily feeds three to four people and ticks all the boxes. It’s flaky but still moist. Every crevice on this butterflied beauty is well seasoned, and the caramelized onions balance out the savoriness. photo credit: Jessie Clapp Fish Chicharrón Sorcery might be at play here. This fried fish leaves the fryer crackly and so browned it's nearly blackened. But the inside stays soft and flaky. It’s possibly the lightest fish fry we've had, because it doesn’t rely on thick dredging for crunch—just crispy fish nuggets brightened up with a sweet-salty sauce and soft cucumber ribbons. Tip: Dip these into the langoustine sauce. photo credit: Jessie Clapp Marlin Tacos These tacos aren’t as creative or unique as the other dishes, just excellent renditions of a Baja mariscos classic. The grilled flour tortilla acts as sturdy envelope for smoky fish, melted cheese, and creamy avocado slices." - Sylvio Martins
