A Sinaloan specialty — delicate white fish (botete is toothfish) is lightly battered and fried until golden, then served on a soft warm tortilla with fresh pico de gallo, sliced avocado, shredded cabbage, and a squeeze of fresh lime. The fish is mild and flaky, letting the toppings shine.
Tips from diners
The botete tacos are what made Mi Compa Chava famous before the towers. They're still the best thing on the menu — order three minimum.
The viral centerpiece — a three-tiered tower featuring raw chilled shrimp, crispy fried shrimp, tender octopus, bay scallops, and sashimi-grade yellowfin tuna arranged on crushed ice. Topped with fresh diced cucumber, ripe avocado, purple onion, and finished with morita chile sauce and fresh lime. It's designed for two people to share and Instagram to document.
Tips from diners
La Señora Torres is designed for the 'gram. Order it early so you get good natural light for photos before the food sits too long.
Fresh oysters are breaded and shallow-fried until the exterior is crispy and golden, then served on a soft corn tortilla with shredded cabbage, fresh pico de gallo, Mexican crema, and a squeeze of lime. The oyster stays tender inside the crispy breading.
Tips from diners
The fried oyster taco is a revelation if you've never had breaded oysters. The briny flavor combined with the crispy exterior is addictive.
A modern creation — a corn tortilla is topped with shredded oaxaca cheese and melted until it forms a crispy crust, then topped with grilled shrimp, fresh diced pineapple, and finished with a touch of morita chile sauce. The cheese crust provides textural contrast and richness that elevates the simple shrimp.
Tips from diners
The costra de camarón is one of their creative inventions — the crispy cheese bottom is the unique element that makes it work.
Chilled raw shrimp are cured in fresh lime juice and spicy serrano peppers, creating a refreshing ceviche-like dish. Served with diced cucumber, ripe avocado, thinly sliced purple onion, fresh cilantro, and tostadas on the side. The acidity and spice make it a palate cleanser between heavier dishes.
Tips from diners
The aguachile is significantly spicier than typical ceviches due to the raw serrano chiles. If you can't handle heat, ask them to reduce the chiles.
Founded in April 2021 by Salvador Orozco from Sinaloa during the pandemic, Mi Compa Chava started as coolers of seafood sold with improvised orders before opening the Roma location. The restaurant's seafood towers — particularly 'La Señora Torres' — went viral on Instagram and TikTok, making it mandatory for serious seafood hunters. Expect 60-120 minute waits even with no-reservation policy.
Mi Compa Chava doesn't take reservations. Expect 60-120 minute waits Friday-Sunday. Arrive by 1pm Tuesday-Thursday for minimal wait, or go after 6:30pm when some crowds have cleared.
Come with friends and order multiple dishes to share — the massive portions and variety make it ideal for family-style dining. La Señora Torres alone feeds 2-3 people.
Individual tacos (botete, ostión) are more affordable than the towers. You can have an excellent meal for less than a tower costs.
Mi Compa Chava puts Roma on the seafood map. It's become a pilgrimage site for anyone serious about ceviche and fried fish tacos in Mexico City.
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