Coni’Seafood brings Nayarit-style seafood dishes to Los Angeles
Back in 1989 we started in our backyard, I was twelve years old and I always loved to eat so then I would just be there and you know helping my dad out. My parents are from Nayarit, Acaponeta, Nayarit in Mexico. My dad is I don’t know naturally an amazing cook. When I would see lines I mean we have lines all around my dad’s house. It was wow. From there he moved over to this place once he build up you know some money then we opened here. By then I was 17 years old, and then that’s when I started helping out I was a waitress, then I got into the kitchen. This is one of our most popular dishes. It’s the grilled snook that is from Nayarit style. So we’re looking at just perfectly the golden brown so it’s still moist. Then we have our smoked marlin that I bring out from Mexico — Mazatlán, Sinaloa. We have a preparation; it’s with oregano condiments like pepper, garlic salt, a little bit of cilantro and just tomato and onions. That’s pretty much it. I bring my seafood from Mexico so they know that they’re getting the same flavor like the sweet taste of shrimp when others here you go to a place and sometimes you know you don’t get that. Here you go, you got borrachos. I kept on the tradition, plus I added a little more like the marlin tacos or gobernador tacos or the snooks, langostinos. I’m so proud of my dad. If it wasn’t for him I wouldn’t obviously be here and not known these you know amazing dishes that I’ve been really successful with.