This is Oaxaca’s best seafood restaurant
with breathtaking views of the Pacific Ocean. International tourists make up a fraction of visitors, but locals from Oaxaca City and CDMX are drawn to its family-friendly beaches and famed marisquerías.In Mexico and abroad, the seafood-centric cuisines of Nayarit, Sinaloa, and Baja California are the standard-bearers of mariscos mexicanos, a reputation based on an abundance of fine seafood products, an esteemed ceviche technique, and an expansive canon of tantalizing fish dishes.
Even among the great seafood traditions of the region, Ay Caray stands apart, thanks to the dedication of its chef and the aforementioned domed clay oven, or horno de barro, at the restaurant’s heart. This pre-Hispanic mode of cooking seafood evolved alongside the region’s Indigenous cuisines.
The lobsters Cardenas serves are local Pinto spiny lobsters — bulky, horn-studded creatures with shells the color of polished brown leather. They’re caught daily by free divers just beyond the cove, and Cardenas rubs them in adobo, too, before splitting them down the middle, searing them in the blazing-hot oven, and serving them on a platter surrounded by elaborately cut radishes, twisted lime slices, and avocados.
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