El Muelle 8
Permanently Closed
Sinaloan seafood with fresh shellfish, ceviches, and tacos
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24487089/muelle.jpg "El Muelle 8 by Matthew Kang")
Sinaloan seafood with fresh shellfish, ceviches, and tacos
"A Sinaloan seafood restaurant that struggled to sustain operations in Los Angeles." - Eater Staff
"Celebrated Sinaloan seafood spot El Muelle 8 opened last February with pristine shellfish, ceviches, and tacos in a small Downey strip mall. The restaurant quietly closed earlier this year, likely in late January, without much notice. However, its new owners have reached out to Eater and confirmed that El Muelle 8 is plotting a comeback." - Eater Staff
"Muelle 8 has one of the best origin stories of 2023. After a pandemic-induced lull around concert tours, music industry veterans Orlando Loya and Bruce Soto shifted gears and brought some outstanding mariscos to Los Angeles. The Downey restaurant requires gathering a solid group of diners to order as much as possible, but not when it comes to the taco gaxiola with marinated tuna, guacamole, and smoky bandera sauce on a flour tortilla. It’s worth keeping this taco to oneself at this incredible Sinaloense restaurant. — Mona Holmes, reporter" - Eater Staff
"El Muelle 8 is a restaurant for sauce freaks. The casual mariscos spot in Downey goes bananas with condiments and the results are glorious. They fry pulpo to a crisp and then top it with sweet coleslaw, which is not only uncommon but borderline bizarre. It works stunningly well. Every table comes equipped with a minimum of three chiltepín salsas, a few salsa negra options, and a family-sized squirt bottle of salsa roja. It's the kind of place where cheese and fish (and fans of the combination) can live in harmony together without shame. If the words “light” and “fresh” usually get you going, El Muelle 8 will still delight you, but this restaurant works best for an indulgent, drenched mariscos experience. In its bland strip mall setting, El Muelle 8 pops. Blue signage glows bright, the textured, multicolored walls resemble the ocean floor, and Banda Top 40 booms out the front door. Families and coworkers come to split heaps of ceviche served with Saladitas and watch old Luis Fonsi videos on the TV (we’re talking pre- “Despacito”). The only reason El Muelle 8 remains the second most notable attraction at the intersection of Florence and Lakewood is because the oldest McDonald’s location in America occupies the top spot. The Sinaloa-style marisquería may look like another laid-back neighborhood restaurant without pretense, but the menu is as long and juicy as a celebrity NDA. On it, you’ll peep shiny pictures of quesadillas gobernador with deep grill marks, scallops stacked like Jenga towers, and shrimp molcajetes large enough to feed half a rec-league soccer team. The single non-negotiable dish is an aguachile verde tatemado made with smoky charred tomatillo hugging camarones. Beyond the shrimp mandate, we suggest mixing and matching cold and hot bar dishes. Then fill whatever table real estate you have left with ahi tuna steak tacos and cheesy, marlin-stuffed empanadas, both of which are doused in chipotle crema. How much you enjoy El Muelle 8’s saucy mariscos depends on how gut-heavy you prefer your fish dinners. But if you appreciate layers of texture and creaminess, the sloppy octopus and coleslaw taco and aguachile verde tatemado are worth going out of the way to eat. (El Muelle 8 closes at 7pm on weekdays, so if you’re not in the immediate area, mentally prepare to sit in rush hour traffic on your way to an early-ish dinner.) We all have a little sauce freak in us from time to time. " - Sylvio Martins
"El Muelle 8, and its menu full of pictures of plump scallops showing off their good sides, requires some amount of self-control. This Sinaloa-style marisquería in Downey has separate hot and cold bar menus, each spanning multiple pages like a celebrity NDA. Order the Muelle 8 ceviche for the table that mixes scallops, shrimp, and octopus tentacles in a spicy marinade, and then surround it with hot dishes. There are massive empanadas filled with cheesy marlin stew, crispy pulpo chicharrón tacos, and a mar y tierra taco with beef and diced shrimp glued together by melted cheese. If you want to keep things lighter, order the agauchile verde and drizzle on some chilepín salsa that's sitting on the table. The dish's charred tomatillo salsa is so tart that it pleasantly haunts our salivary glands. " - Sylvio Martins, Garrett Snyder, Nikko Duren
