Loreto is a vibrant new Mexican seafood restaurant in the evolving Frogtown neighborhood of Los Angeles. Located a few blocks away from the L.A. River and down the road from Lingua Franca (which I reviewed earlier this week), this arrival marks that this once-industrial stretch of land is now home to the city’s hottest new restaurants. Loreto is the latest installation from Mexican restaurant group Grupo Almares and chef Paco Moran, best known for his talent as the executive chef at the lively LA Cha Cha Chá in Downtown L.A.’s Arts District.

The gorgeous Loreto specializes in refined mariscos (seafood), such as ceviches, aguachiles, and zarandeados. In addition to its Baja-inspired seafood dishes, the restaurant also offers a superb selection of cocktails and mezcal. The bar program is overseen by Adam Ohler, who has created a variety of unique and flavorful drinks that pair marvelously with the food. For those interested in beverages beyond spirits, the restaurant boasts a robust wine list focused on the refined offerings of Mexico’s most prolific wine region, Valle de Guadalupe.

I have dined at Loreto on a few occasions, excitedly exploring different menu items upon each visit. The beauty of the space along with its divine margaritas and savory seafood continually inspires me to return. Although the menu is not without some misses, I have honed in what makes the perfect order and I’m excited to share that with you.

Food & Drink at Loreto - What to Order

Chef Moran brings his passion for fresh seafood and bold flavors to Loreto, creating a myriad of dishes that are both exciting and inventive while staying true to distinct Mexican flavors. Each plate is made with sustainably caught seafood and fresh, premium ingredients evident in each bite. The restaurant, focused on delivering high-quality cuts, prepares its menu with seafood that is flown in daily, fresh from Baja.

The refreshing Magarita Za Za Za ($15), made with Maestro Dobel Blanco Tequila, 400 Conejos-Espadin, limón, and agave de sal Maldon is the perfect way to kick off your meal. Ordering from the light sashimi menu is a must - the zesty Baja Yellowtail Carpaccio ($8), made with lime, cilantro, epazote, red onion, and chiltepin never misses. From the larger menu, my favorite dish is the “Beetello” Tonnato Ceviche ($23) made with roasted beets, bluefin tuna, salsa tonnato, habanero, red onion, capers, cilantro, and limón. It’s a rare feat to create a dish that tastes decadent in flavor but feels light while eating. Bravo Beetello! Lastly, the well-executed zarandeados. My preferred of the three options is the grilled-to-perfection Pescado del Dia ($68), a butterflied whole fish with a crispy exterior and a juicy interior, accompanied by rice, beans, avocado, salsas, and tiny blue corn quesadillas. I love to pull the fish right off the bone and stuff it in between the quesadillas. Es muy rico! This dish is a whole meal unto itself, which is important to make note of.

The Scene

The interior at Loreto is stunning, designed by L.A./Mexico City-based architect Lena Kohl, who also developed La Cha Cha Chá. Tall ceilings and a heavenly abundance of natural light create an airy bright interior reminiscent of boutique hotels along the coast of Baja. Its walls, painted a rich terracotta red, are gorgeously juxtaposed against exposed brick walls, fiddle leaf greenery, and a large marble wraparound bar.

On each of my dining excursions, the restaurant was buzzing, so it’s crucial to make a reservation if you’re looking to be seated in a timely manner. Loreto has become an instant hotspot in the Elysian Valley, packed with cute Eastsiders, and serious diners who will travel for a gastronomical moment.

The Service

Excellent service all around. Warm, welcoming, and approachable.

Price

Cocktails: $15 - $18
Wine by the Glass: $15 - $25
Small Plates: $8 - $12
Mid-Size Plates: $16 - $27
Large Plates: $68 - $75

Location

Loreto
1991 Blake Ave, Los Angeles, CA 90039
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