A restaurant devoted to the flavors of the Huasteca Potosina lowlands, serving bocoles, sesame-crusted enchiladas, zacahuil, freshwater crayfish and fried mojarra. A crayfish plate costs around 180-220 MXN (about USD 10.60-13).
La Huasteca Restaurant, on Avenida Salvador Nava Martinez in Colonia Del Llano in San Luis Potosi, specializes in the freshwater and lowland cooking of the Huasteca Potosina region rather than coastal Mexican seafood. The menu runs from bocoles and sesame-crusted enchiladas to zacahuil, with acamayas, freshwater river crayfish, and fried mojarra as the dishes most associated with the kitchen. The dining room is casual and family-oriented, with simple decor that leans on the food rather than atmosphere for its appeal, and no dress code beyond smart-casual. There is no dedicated wine list; beer and regional aguas frescas are the standard pairing for the crayfish and fish dishes. Reservations are recommended on weekends, when the restaurant draws visitors specifically for the acamayas, a specialty not widely available elsewhere in the city. A crayfish plate runs 180-220 MXN, a fair price given the dish's relative rarity outside the Huasteca region itself.
Signature dishes
- Zacahuil
- Acamayas (river crayfish)
- Mojarra frita
Good to know
- Known for
- Huasteca potosina seafood; known for acamayas and mojarra frita
- Hours
- Daily 12PM-9PM
- Reservations
- Recommended on weekends
Location
Av. Salvador Nava Martinez 1735, Col. Del Llano, 78280 San Luis Potosi, S.L.P., Mexico
22.1275, -100.9648 View on map
Highlights
- Acamayas, freshwater river crayfish rarely found outside the Huasteca region
- Fried mojarra and zacahuil alongside the crayfish specialty
- Sesame-crusted enchiladas as a distinctive regional twist
- Casual, family-oriented dining room in Colonia Del Llano
Tips for visiting
- Reserve ahead for weekends, when demand for acamayas is highest
- Order the acamayas as the dish that sets this restaurant apart from typical potosino menus
- Portions run generous, so sharing a crayfish plate between two is common
- Weekday lunch is a quieter time to try the full menu without a wait
Accessibility
The restaurant has a level, street-facing entrance and open floor plan, generally manageable for wheelchair users.
Frequently asked questions
What are acamayas?
Acamayas are freshwater river crayfish native to the Huasteca Potosina region, a specialty of this restaurant.
Is a reservation needed?
It's recommended for weekends, when the restaurant tends to be busiest.
What other dishes are worth trying?
Fried mojarra and sesame-crusted enchiladas are popular alongside the signature acamayas and zacahuil.