Restaurante maguey
Seafood restaurant · Santa María Huatulco ·
Wood-fired seafood, stuffed pineapples, lobster tacos
Wood-fired seafood, stuffed pineapples, lobster tacos
"Beneath a worn palapa on the tiny tourist cove of Bahía Maguey, Ay Caray stands apart from the other tourist restaurants thanks to its traditional wood oven and the seafood masterwork of chef-owner Sandra Cardenas. Enjoy traditional Costa delicacies like seafood-stuffed pineapples blanketed in blistered cheese, whole roasted spiny lobsters, seafood moles, and whole-roasted parrotfish alongside a cool michelada with your feet in the sand. — Lesley Suter" - Tirza Bonifazi
"A 20-year-old beachfront marisquería run by chef Sandra Cardenas, centered around a traditional domed clay oven (horno de barro) that preserves a pre-Hispanic technique for cooking seafood. The oven’s mesquite smoke and slow, careful roasting yield fresher, juicier textures that define the menu: the showstopping piña rellena — a halved pineapple stuffed with octopus, shrimp, fish, and pineapple chunks topped with manchego — comes slightly charred and blistered from the heat; an exclusive pez loro (parrotfish) is rubbed in a spicy adobo of charred red chiles (including chile de árbol and guajillo) with mayonnaise, garlic, onions, orange juice, and white wine, then roasted whole for pull-apart flesh served with warm tortillas; and local Pinto spiny lobsters, caught daily by free divers, are split, adobo-rubbed, and seared in the oven, often eaten as lobster tacos with black-bean paste perfumed with epazote and smoky salsas. The kitchen also offers a seafood mole amarillo flavored with hoja santa, cloves, and chilhuacle amarillo, and borrows regional preparations (like a baked mashed potato side from Juchitán) to complement the rich, smoky seafood offerings. The overall experience is barefoot-in-the-sand casual — plastic chairs, front-row views of bay activity, and drinks arriving alongside platters of the day’s catch." - Bill Esparza
"A beachside palapa spot in Huatulco area that showcases the coast's seafood traditions, most notably piña rellena — seafood‑stuffed pineapple au gratin — alongside barbecued fish and ceviches, catering to families and ecotourists with relaxed, coastal flavors." - Bill Esparza
Carlos G.
Flax F.
Jose Mario H.
Lemmiwinks H.
letty de la C.
Roy S.
Gabriel G.
Alberto N.
