This is Mi Gusto Es's signature dish and the reason people come. Raw shrimp are marinated in a bright, spicy, refreshing aguachile sauce and served in a traditional molcajete (stone mortar). You tear apart warm corn tostadas and scoop up the shrimp and sauce — it's interactive, communal eating. Multiple reviews call this dish out as the thing to order, and the molcajete presentation is iconic.
Tips from diners
Order fresh warm tostadas alongside — the sauce is too good to waste. Dip them aggressively.
A straightforward tuna tostada that reviewers specifically call out by name as fresh and delicious. The tuna has proper color and texture, the crispy onion adds textural contrast, and the citrus keeps it bright. This is classic preparation done well.
Tips from diners
Order two — they're small and disappear quickly once the tostada loses its crispness.
Mi Gusto Es puts their daily ceviche on a tostada for those who want a single-bite experience. The crispness of the tostada is preserved, and the freshness of the ceviche shines through. This is how tostadas should work.
Tips from diners
Eat these immediately after they arrive — a soggy tostada defeats the whole purpose of the dish.
A lighter preparation than the aguachile, these shrimp tacos showcase the quality of their seafood in a different way. The shrimp are tender, the avocado ripe, and the chipotle mayo adds just enough heat and richness without overwhelming. These work as a follow-up to the aguachile or as a standalone.
Tips from diners
Order these after the aguachile as a contrasting preparation — they're lighter and show how adaptable their shrimp are.
Mi Gusto Es executes ceviche with the same attention to freshness as their signature aguachile. The fish is sourced daily and the cure is balanced — lime forward but not overpowering. Reviewers note the ceviche as a solid second choice if you're sharing.
Tips from diners
Pair this with the aguachile for a complete seafood experience — the flavors are similar enough to balance, different enough to keep things interesting.
Mi Gusto Es is where aguachile — raw shrimp cured in lime, chili, cucumber, onion, and cilantro — is elevated to an art form. Served in a molcajete (mortar and pestle) with fresh tostadas for scooping, their signature dish is the anchor of a menu that also features ceviches, tostadas, and fresh cocktails. Multiple locations across the city make it accessible, with Polanco being the flagship.
The aguachile is designed for sharing — the molcajete is communal by design. Order it for 2-3 people and build a meal around it with tostadas and other small plates.
Reserve at least a day ahead on weekends. Weekday lunches (12-2 pm) are your best bet for a quieter, more relaxed experience with the same food quality.
The seafood quality is exceptional for the price. Unlike some Polanco restaurants, Mi Gusto Es doesn't charge premium prices for premium ingredients. Fair value across the board.
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