Al Mar and Conchitas: Two Restaurants That Have Redefined the Way Seafood Is Enjoyed in Mérida
Both part of Grupo Almarineros and led by chef Gustavo González, Al Mar and Conchitas offer Sinaloa-style seafood with a distinctive touch that has helped redefine the seafood dining experience in Mérida.
For decades, seafood in Mérida was closely associated with the traditional cuisine of the Gulf of Mexico and the Yucatán coast. In recent years, however, a new culinary movement has transformed the way locals enjoy seafood.
Much of that transformation can be attributed to Al Mar and Conchitas, two concepts from Grupo Almarineros that have introduced the flavors, techniques, and signature ingredients of Mexico’s Pacific coast—particularly from Sinaloa and Sonora—to the city.
Behind this evolution are chefs Gustavo González, Alex Méndez, and Gabriel Méndez, who have developed a culinary proposal that successfully bridges two gastronomic traditions.
While Alex Méndez has brought French fine dining to Mérida through Astro Bistró, Gustavo González has reimagined contemporary Mexican seafood cuisine, introducing ingredients, recipes, and preparations that were once uncommon on the Yucatán Peninsula.
Al Mar
Since opening, Al Mar has become a favorite destination for those seeking Pacific-style seafood prepared with respect for the ingredients and bold flavors.
The restaurant now has four locations, including one inside the Yucatán Lions baseball stadium.
The experience begins with an impressive display of fresh shellfish that serves as the restaurant’s centerpiece.
Freshly shucked oysters are considered a must-try for their freshness and quality, while specialty versions prepared with aguachile are also highly recommended.
The clams served with Chef Gus’s signature “menjurje” are another highlight. This house-made sauce combines shrimp, octopus, and aguachile to create a rich, spicy, and flavorful accompaniment.
Small Plates to Share
Before moving on to the main courses, guests are encouraged to share several appetizers, following a northern Mexican tradition that also fits naturally into Mérida’s cantina culture.
Popular choices include:
- Chicharra de pulpo, inspired by meals traditionally served to construction workers in Mérida.
- Crab claws with chiltepín butter.
- Pibinal-style esquites with garlic shrimp, blending culinary traditions from Yucatán and Sinaloa.
Main Courses
One of the restaurant’s signature dishes is the pescado zarandeado, grilled over open flames and served with:
- Flour tortilla empalmes with cheese
- Refried beans
- Guacamole
The dish pays tribute to the coastal cuisine of Mexico’s Pacific region.
Tacos
The taco selection deserves special attention.
Recommended options include:
- The classic Gobernador taco
- Smoked marlin chilorio taco
- Octopus taco
The standout, however, is the famous “Diablito” taco.
It features:
- A northern-style flour tortilla
- A güero chile stuffed with fish tinga in fire-roasted green sauce
- Crispy cheese wrapped around the filling
- Morita chile mayonnaise
It is regarded as one of Mérida’s most memorable seafood dishes.
Conchitas
If Al Mar represents the refined side of Pacific seafood cuisine, Conchitas offers a more casual and lively experience.
Regular guests often describe it as Al Mar’s fun-loving younger sibling.
Its atmosphere resembles that of a relaxed beach seafood restaurant, where music, conversation, and cold drinks are integral to the experience.
Despite its informal setting, the same attention is given to ingredient quality.
Fresh Shellfish
A display of fresh oysters and clams once again takes center stage.
Notable appetizers include:
- Grilled oysters with pork jowl
- Scallops served with chilled lemon and chiltepín butter
- Creamy oyster pâté served with artisan bread
Tostadas
Because Conchitas embraces a more casual style, tostadas play a major role on the menu.
Highlights include:
- Gordita Tostada, topped with fish ceviche, clams, cucumber, tomato, and habanero mayonnaise.
- Red Tuna Tostada, prepared with soy sauce and hibiscus flowers.
- Loaded Tostada, featuring shrimp, octopus, scallops, and garlic squid over a layer of oyster pâté.
Main Dishes
Among the featured entrées are:
- Charcoal-grilled octopus with dried chile adobo.
- Paella-style rice served with grilled fish.
These dishes showcase the restaurant’s emphasis on fresh ingredients, live-fire cooking, and refined technique.
Beverage Selection
Both Al Mar and Conchitas offer carefully curated beverage menus featuring:
- Craft beers
- Mezcal
- White wines
- Rosé wines
- Sparkling wines
These selections are designed to complement the seafood dishes and distinguish both restaurants from traditional seafood establishments.
A Lasting Culinary Influence
Grupo Almarineros has accomplished more than opening two successful restaurants.
Together, Gustavo González, Alex Méndez, and Gabriel Méndez have helped reshape the dining habits of a city deeply proud of its culinary traditions.
Thanks to concepts such as Al Mar and Conchitas, Mérida has increasingly embraced the flavors of Mexico’s Pacific coast, discovering that seafood can also be celebrated through different regions, cooking techniques, and culinary traditions. This broader perspective is one of the reasons these two restaurants have become so successful.
Source: foodandwineespanol
