Sergio Penuelas

Street Food Monday’s with Evan Kleiman and Bill Esparza Present Sergio Penuelas of Mariscos Chente’s

$35 per person for food- individual portions except for fish/cocktails $10-13 each/wine list or pairings or $20 corkage

  1. tostaditas(3): ceviche de camaron- pate de marlin -aguachile rojo
  2. albondigas  de camaron | soup with shrimp balls
  3. taco gobernador | shrimp taco with cheese
  4. mignon de camaron | grilled shrimp fillet
  5. pescado zarandeado | grilled whole fish served family style
  6. capirotada | Mexican bread pudding

All guest checks include a service charge of 18%. While additional gratuities are appreciated, they are neither required nor expected. Vegetarian options are not available during this chef’s brief tenure. Substitutions politely declined.

Chef Sergio Penuelas

Penuelas was born and raised in the coastal city Los Mochis,Sinaloa, by the Sea of Cortez. In Los Angeles, he started out as a customer of Mariscos Chente’s when they worked out of founder Vincente Cossio’s backyard. He ended up marrying Vincente’s daughter Angie, and began to train as a coctelero(seafood cocktailer), and a cook 1990. He worked alongside his mentor from 1990 until 2004.In 2004 he cooked at El Savalos in Paramont and furthered his cooking skills. Learning new techniques and recipes. When Vicente’s ex-wife Magdalena Garcia opened Mariscos Chente  in 2005, Sergio and Angie went to work for her, where Sergio received critical acclaim for his cooking, grilling, for which he is a master, and cocktailing, where he remained until this past year. A few months ago, Sergio returned to the original Maricos Chente’s on Imperial Highway, where he continues to cook the perhaps best traditional Nayarit and Sinaloa style seafood in the US.

Connie Cossio

Connie started working for her father Vicente Cossio as a waitress in 1991, while Mariscos Chentes was a backyard restaurant. When Vicente (Chente) opened Mariscos Chentes in 1994 on Imperial Highway, she went with him, and learned how to cook and run a restaurant. In 2004, she took over as co-owner of Mariscos Chentes with her father, and in 2010 she enlisted brother-in-law  Sergio Penuelas to run her kitchen. Mariscos Chentes is a top restaurant in the US for traditional Nayarit and Sinaloa style seafood.