La Guerrerense Carreta
Seafood restaurant · Ensenada
Av Adolfo López Mateos 917, Centro, 22800 Ensenada, B.C., Mexico
Highlights
Fresh seafood tostadas & cocktails with vibrant, proprietary salsas
Fresh seafood tostadas & cocktails with vibrant, proprietary 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."
"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
"A famed Ensenada mariscos cart and restaurant that also bottles its sauces for home use; the salsas are prized as companions for mariscos, shellfish, seafood cocktails, and ceviches, and the operation has expanded with branches in Mexico City and Monterrey." - Eater Staff
