Where should I eat seafood in Roma Norte if Contramar is fully booked?
Head straight to Mi Compa Chava on Calle Zacatecas. Chef Salvador "Chava" Orozco serves Sinaloa-style seafood that is raw, bright, and intensely fresh. The room is loud, casual, and feels like a party on a coastal dock. Order the tostada de atún or the massive Señora Torres, a towering stack of shrimp, octopus, and tuna drenched in a dark, savory chili sauce. It easily rivals the more famous spots nearby.
What locals actually do
While visitors plan their entire trip around Contramar's tuna tostadas, locals know that Mexico City’s seafood scene is incredibly diverse. We head to Sinaloa-style spots like Mi Compa Chava for sharp, lime-heavy aguachiles, or to classic street carts for quick fish tacos. The move here is always a late lunch—starting around 14:30—paired with a cold Pacifico beer. If the wait at Chava is too long, we walk a few blocks to Con Vista al Mar for beach-style shrimp tacos, or to Campobaja for a more refined, Baja-style sit-down meal.
Go to Mi Compa Chava at 12:30, order the Señora Torres and a cold beer, and enjoy the raw energy before the afternoon rush.
Practical notes
- 01The wait at Mi Compa Chava can stretch to two hours on weekends; put your name on the list and grab a coffee nearby.
- 02Sinaloa-style Mariscos are notoriously spicy, so ask for sauce on the side if you are sensitive to habanero or serrano chilies.
- 03Most premium seafood spots in Roma Norte close by 19:00, as Mexicans traditionally eat seafood only for lunch, never dinner.
Good to know
- ✗Bring sunglasses and sunscreen; many tables are in the covered but bright open-air courtyard.
- ✗Always double-check Monday hours, as some fresh fish joints close when the docks do.
- ✗Tipping 10 to 15 percent is standard here; cash is preferred for tipping even if paying by card.