Loreto

Name: Loreto
Address: 1991 Blake Ave, Los Angeles, CA, 90039, US
Telephone: (424) 722-6313
Price range: $$$

Baja-Style Mexican Seafood$$$

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Dinner daily ~5pm–9pm; Fri–Sat to ~10pm

1991 Blake Ave, Los Angeles, CA 90039
(424) 722-6313
Last verified: November 2026
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Dishes to know on this menu

Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Tostada a la Joaquín (otoro, avocado, yuzu) · Kondo Tostada (sea bass).
Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Aguachile Rojo (scallops, green papaya, chiltepín) · Aguachile Verde.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Pescado Zarandeado.
Pescado zarandeado: Whole or butterflied fish seasoned and grilled, traditionally over wood or charcoal using a grilling basket. The dish is particularly associated with Nayarit and Sinaloa. Seasonings vary, with restaurant versions using chile sauces, adobos, citrus, mayonnaise-based mixtures or combinations of them. Pescado a la talla, associated with Guerrero and especially the Acapulco area, is a related grilled-fish preparation typically coated with a red chile adobo. On this menu as: Pescado Zarandeado.

Loreto

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