The culinary richness derived from Tabasco’s waterways is set to take a bold new direction. Aiming to demonstrate that the state’s coastal cuisine can transcend borders, the “First Sea Harvest” (Primera Cosecha de Mar) will take place on July 8th, marking the official opening of the Tino Marino Casa Marisquería restaurant at Plaza Bugambilia.
This new venue seeks to offer more than just traditional dishes; it presents itself as a comprehensive project combining sustainability with fine dining. It aims to redefine how local species are consumed, highlighting products such as regional oysters and mojarra (cichlid fish).
“Tino Marino was born from the idea of elevating the status of seafood—specifically Tabascan seafood products. As a seafood restaurant, we work with many regional ingredients, with regional oysters and mojarra taking center stage,” explained Ezequiel Hernández Sainz, the restaurant’s co-founder.
A Summit of Flavors
The inauguration event promises to be a true gastronomic summit, as the “First Sea Harvest” brings together renowned figures from the national culinary scene for a dialogue of flavors bridging the Gulf and the Pacific. Notable guests include Chef Álex Ruiz from Oaxaca, Chef Aurelien Legeay from Baja California Sur, Tabascan Chef Gaby Ruiz, and oceanographer and producer Ezequiel Hernández.
A key differentiator for Tino Marino is its commitment to a project boosting the production of high-quality mojarra, in collaboration with local producers seeking to innovate in sustainable aquaculture. Through careful handling from the very source, the restaurant aims to elevate the value of this often-underestimated fish.
“We have become involved by employing a specific slaughter technique that completely transforms the product’s profile. We want to demonstrate that mojarra can be a world-class premium product, capable of competing in high-end culinary markets,” Hernández Sainz detailed. Respect for the local ingredient
The project also seeks to elevate the quality and perception of Gulf oysters to match those from the Pacific, championing the value of the local raw product. The restaurant’s philosophy is rooted in a clear principle: absolute respect for the ingredient.
“There is a saying among chefs: there are no bad products, only chefs who don’t know how to use them—and we completely agree. That is our goal: to work with these products and present them in the best possible way,” stated the owner, who is also a producer.
Tino Marino Casa Marisquería positions itself not merely as a restaurant, but as a platform to celebrate Tabascan identity. Families, young people, and food lovers alike are invited to discover a fresh, innovative concept within a space designed to showcase the very best that Tabasco’s waters have to offer the world.
Source: tabascohoy
