Mariscos Chente – Del Rey, CA

Food Adventures, Los Angeles

I know what you’re probably thinking. Where the heck is Del Rey? That’s okay. We didn’t know either until we moved here. And it took over a year of living in this teeny tiny region bordered by Culver City, Mar Vista, Marina Del Rey, and Venice to finally discover the wonder that is Mariscos Chente. At this hole-in-the-wall Mexican restaurant specializing in mariscos (seafood), the small menu boasts two pages of shrimp dishes, a third of fish dishes, and a final page dedicated to ceviche.

Camarones Borrachos - shrimp in a tequila garlic sauce

Camarones Borrachos – shrimp in a tequila garlic sauce

We’ve returned on multiple occasions since our first fateful visit less than a month ago. It’s that good. The camarones borrachos (above) were like a “drunken shrimp” dish packed with a strong tequila punch. A bit too strong for me, but Martin enjoyed it.

But first, the chips and salsa... and our drinks

But first, the chips and salsa… and our drinks

Shortly after we place our order, the friendly waitress brings out a basket of freshly fried tortilla chips and a small bowl of salsa verde. Tangy from plenty of limes and tomatillos, with just the right amount of kick, this snack is the perfect way to whet our appetite for the delicious meal to come, especially when paired with Mexican Coke and tamarindo Jarritos.

Camarones a la Diabla - shrimp in a spicy red sauce

Camarones a la Diabla – shrimp in a spicy red sauce

As I’ve mentioned on this blog, I LOVE spicy food. Absolutely love it. If I’m not sucking in air and making that hissing sound by the end of my meal, it was not done right. Of course, I had to try the camarones a la diabla, so spicy that it even bears the devil’s name. Full of garlicky, salty, spicy flavor, this dish definitely wowed me.

Camarones al Mojo de Ajo - shrimp in butter and garlic salt

Camarones al Mojo de Ajo – shrimp in butter and garlic salt

Swimming in a sauce that’s bright red from all the tomalley hidden in the succulent shrimp heads, these camarones al mojo de ajo are excellent in their simplicity. I think this dish is the best way to really taste the shrimp… and butter. Martin and I both love it, so when we’re struggling to venture out and try something different on the menu, we’ll usually order one of these and one of something else to share.

Suck the goodness out of those shrimp heads!

Suck the goodness out of those shrimp heads!

The best part is that the shrimp are served head-on. Each order comes with 12-15 shrimp (about a pound I’d wager), which means 12-15 delicious shrimp heads from which to harvest tasty, tasty brains. The good stuff that tinges the sauce a brilliant crimson. My favorite part is the “thigh” of the legs. Sweet shrimp meat covered in a thin crispy layer of (edible) shell, it’s totally worth the crunch.

The Graveyard

The Graveyard

Let the heads pile up as you devour the entire platter. For $15, the portion is generous, especially for lunch. Sometimes I even push a shrimp or two onto Martin’s plate to help me finish.

Camarones al Mojo de Ajo - shrimp in butter and garlic salt

Camarones al Mojo de Ajo – shrimp in butter and garlic salt

As you can see in the background, each plate comes with a mound of rice. The garlicky rice is deceptively, impressively flavorful and the texture is fluffy but chewy. So good! From the shrimp to the shrimp to the shrimp to the rice, Mariscos Chente is definitely worth a visit. If you remember to call ahead, you could even order an awesome fried fish by the kilo (the pescado sarandeado) which takes at least 30 minutes to prepare. We honestly lack the foresight, but someday we’ll definitely try it and update this post. And if you go here for dinner, there are plenty of cerveza offerings on the menu to pair with the camarones¡Salud!

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Check out Mariscos Chente:

4532 S Centinela Ave
Los Angeles, CA 90066

See their Yelp reviews here!

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Zesty Tequila Lime Chicken

Main Dishes, Recipes

For the title of this post, I had contemplated making a pun on Tequila Mockingbird (To Kill a Mockingbird… get it, get it?), but as our primary modification to Ina Garten’s recipe was to add three types of citrus zest, zesty it is! That’s right folks – lime, lemon, and orange zest all play a huge role in making this marinade really sing. That and some good tequila. No need to break out the top shelf Patron or Don Julio – your favorite low-to-mid-tier gold will do. We recommend aiming for a $20-30 bottle; we used Sauza Commemorativo, a gorgeous amber-hued añejo tequila aged 18 months in oak barrels.

Zesty Tequila Lime Chicken

Zesty Tequila Lime Chicken

NomNomCat Tips:

#1: You really don’t want to skimp on the marinating time, so be sure to plan well in advance! This recipe recommends overnight marination; I managed to get in 24 hours by prepping this meal as I was cooking the night before’s dinner. If you do need to multitask a bit, you can marinade frozen chicken pieces so that they defrost and absorb flavor at the same time (thus saving time from waiting for the chicken to thaw first). Again, it must sit at least overnight and if using frozen, be sure to rinse off any ice crystals before dropping the chicken into the marinade.

#2: If ever a recipe really depended on a microplane, this would be one of them. Don’t have a microplane? Use the finest side of your box grater. Don’t have a box grater either? Time to get one. Just kidding, sorta. You could skip the zest (Ina Garten did in the original recipe and I’m sure hers comes out just fine), or do it the old fashioned way – take a vegetable peeler and try to get as thin a slice of the peel as possible. Use a paring knife to scrape off or cut away any pith (the bitter white part). Then just finely mince the peels and voila – zest!

Microplane - very important, though not mandatory

Microplane – very important, though not mandatory

#3: I have both grilled and baked these chicken thighs, and I’ve found that both methods are good in their own ways. I like the ease of sticking them in the oven and forgetting about them for 45 minutes, at which time I can serve and eat. Baking would also be a great way to bring back a bit of summer when the weather starts getting too cold for grilling. If you do decide to grill these, about 10-15 minutes per side would be the ballpark. Grilling is a delicate balance between making sure they are sufficiently cooked (165 degree internal temperature) and that they don’t dry out. You may want to make extra marinade to reserve for basting.

Ingredients:

Ingredients:

1/2 cup tequila

1 cup fresh squeezed lime and lemon juice (approximately 3 limes and 2 lemons)

1/2 cup fresh squeezed orange juice (approximately 1 medium orange)

The zest of all citrus fruits above

1/2 teaspoon cayenne pepper (you can add more to kick it up a notch!)

3 cloves garlic, finely minced

2 teaspoons kosher salt

1 teaspoon black pepper

4 chicken thighs, bone-in and skin-on (or about 1 pound of chicken, your choice of cut)

Lots of Citrus Zest

Lots of Citrus Zest

Prep the citrus. I’m a slow zester, so it took me a while to put this marinade together. Be prepared – the kitchen is going to smell amazingly fragrant as the peels start to release the aromatic citrus oils.

Measuring Out the Citrus Juices

Measuring Out the Citrus Juices

Combine the marinade ingredients. Taste if you dare. It should pack a punch.

Marinating in a Plastic Bag

Marinating in a Plastic Bag

Clean the chicken thighs and place them into a plastic gallon-sized zip-top bag or glass container. Pour the marinade over the chicken and squish around to get the chicken really coated. If using the zip-top bag, let as much air out as possible to ensure maximum chicken-to-marinade contact. If using a glass container, create an airtight seal using plastic wrap or its lid. Refrigerate overnight.

Ready for the Oven

Ready for the Oven

Preheat the oven to 375 degrees or heat up the grill. Gently shake the chicken as you remove it from the marinade. Lay on a foil-lined sheet pan for baking at 375 degrees for 45 minutes, or arrange on an oiled grill and cook for 10-15 minutes per side, depending on the size of your pieces of chicken.

After 45 minutes of baking

After 45 minutes of baking

Serve with fresh flour or corn tortillas, salsa, lime wedges, chopped cilantro, and diced onion. I liked using a bright, chunky pico de gallo for texture and flavor contrast.

Dinner is Served!

Dinner is Served!

Though the weather has been gloomy here in LA, we’re not quite ready to let go of summer yet! Celebrate with one last summery hurrah by serving up these street-style tacos filled with juicy, flavorful tequila lime chicken. Or bookmark us for next summer’s barbecues – just remember to come back and let us know how it goes!

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