La Guerrerense Carreta
Seafood restaurant · Ensenada ·
Fresh seafood tostadas, cocktails, and raw shellfish with unique salsas
Fresh seafood tostadas, cocktails, and raw shellfish with unique salsas
"Located in the nearby seaside city, this famed street-food vendor is celebrated for its seafood tostada." - Travel + Leisure Staff
"No stop in Ensenada is complete without queuing up at this legendary seafood cart from one of Mexico’s most famous traditional cooks. Sabina Bandera and her family serve seafood tostadas, seafood cocktails, and raw shellfish dressed with brilliant, essential salsas that have codified Bandera’s original style. Everyone knows the protocol: Get a cooked-and-cooled sea urchin tostada and a salt cod tostada to start. For toppings, ask for Pismo clam or splurge on callo de hacha (pen shell clam). Then dress the tostadas with guacachile (spicy guacamole) and chiles de mi jardin (toasted chiles in vegetable oil with peanuts), or take a chance on one of the countless jars of proprietary salsas." - Bill Esparza
"An iconic cart in Ensenada known for its seafood tostadas."
"When Sabina Bandera of Ensenada’s famed La Guerrerense did a weekend pop-up at Damian, her tostadas—especially the signature uni-fish ceviche tostada de erizo topped with callo de hacha and avocado—showcased why her street stand is so revered: a balance between the sweetness of the shellfish, the richness of the sauce, and the earthy complexity of her salsas, with plump generous seafood and vibrant, signature salsas making for a gorgeous shellfish feast." - Eater Staff
"No stop in Ensenada is complete without queuing up at this legendary seafood cart from one of Mexico’s most famous traditional cooks. Sabina Bandera and her family serve seafood tostadas, seafood cocktails, and raw shellfish dressed with brilliant, essential salsas that have codified Bandera’s original style. Everyone knows the protocol: Get a cooked-and-cooled sea urchin tostada and a salt cod tostada to start. For toppings, ask for Pismo clam or splurge on callo de hacha (pen shell clam). Then dress the tostadas with guacachile (spicy guacamole) and chiles de mi jardin (toasted chiles in vegetable oil with peanuts), or take a chance on one of the countless jars of proprietary salsas. [$]" - Bill Esparza