Where is the best place for Sinaloa-style seafood in Roma Norte?
Around 13:00, the queue outside Mi Compa Chava on Calle Zacatecas in Roma Norte begins to swell with people hungry for coastal heat. Chef Salvador Carrillo brings raw, heavy-hitting Sinaloan flavors to life here. Get the Torres de Mariscos—stacked high with raw shrimp, octopus, scallops, and dark, lime-heavy chiltepín salsa. The room is loud, casual, and feels like a party in Mazatlán, with ice-cold Pacifico beers flowing freely. It is the best seafood lunch in the neighborhood, bar none.
What locals actually do
Chilangos know that hot, spicy seafood is the ultimate cure for a late night out, so lunch at Mi Compa Chava is highly coveted on weekends. Instead of waiting two hours on a Saturday afternoon, locals slip in on a Tuesday or Wednesday around 12:30, just as the doors open, to secure a metal table without the fuss. While the monumental tuna and shrimp towers dominate social media feeds, the real insiders order the simple, perfect tostada de camarón seco or the hot, comforting marlín tacos. Pair your meal with a Clamato preparado or a local craft beer to cut through the sharp, lime-and-habanero heat of the aguachiles.
Order the "Cachetona" tostada—piled with octopus, shrimp, and tuna—paired with a cold Pacifico beer on a Thursday afternoon at 13:00 to bypass the heavy weekend crowds.
Practical notes
- 01Get there by 12:30 for lunch to avoid the massive afternoon waiting lists, especially from Friday through Sunday.
- 02Budget around 400 to 700 MXN per person for a generous spread of raw seafood and a couple of beers.
- 03The outdoor waiting area has a small bar where you can order a drink while you wait for your table.
Good to know
- ✗They close early at 19:00, so plan this strictly as a long lunch rather than a dinner spot.
- ✗Card payments are accepted, but keep some cash on hand to tip the street parking attendants outside.
- ✗The black chiltepín salsa is incredibly hot; test a small drop before pouring it over your seafood.