The story
Sabina is the brick-and-mortar evolution of La Guerrerense, the iconic Ensenada seafood cart that has drawn pilgrims since 1960. Founded by Alberto Oviedo and Celia Carranza, the cart’s legacy passed to Sabina Bandera in 1976, who transformed it into a destination. In 2015, she opened Sabina Restaurante just steps from the original cart, offering the same bright, unfussy seafood in a proper dining room.
Sabina Bandera is the heart of the operation. She learned the trade from her in-laws and, over decades, built a repertoire of recipes that balance tradition with her own creativity. Her famous line of artisanal salsas—including the Salsa de la Suegra, made with cacao and chile puya—started in 2001 and now ships nationwide. The restaurant continues the family’s commitment to sourcing the freshest local catch, served with the warmth of a home kitchen.
The menu draws from the cart’s greatest hits and adds full-plate dishes. Classic tostadas like the Guerrerense con camarón and ceviche de erizo con almeja remain staples. Larger plates include an ensalada de jaiba with shrimp, octopus, and scallop, and cubitos de atún marinated in orange juice and topped with shrimp. Every bite underscores the purity of Mexican seafood, with no excess fuss.
Anthony Bourdain called La Guerrerense “the most mind-blowingly fresh, sophisticated and colorful tostadas imaginable.” The restaurant has since earned multiple awards, including a Bib Gourmand from the Michelin Guide (2024-2026), which highlights good quality, good value cooking. The same uncompromising standards that made the cart famous now live on at Sabina, where the sea and the city meet on a plate.
Recognition
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