In a home with five kids, two parents, and only one bathroom, Chef Jason Witzl learned early on that nothing in life is truly yours alone. His Mexican mother—and her ever-present chancla—taught him about balance and humility: that life is a mix of leading and depending, indulging and restraining, giving and receiving.
That lesson echoes throughout his newest restaurant, Lupe’s de la Mar, the mariscos-focused space that now fills the former home of the ill-fated Table 301. It’s not just another seafood restaurant—it’s Witzl’s most personal project yet, a harmonious blend of his Mexican heritage and the refined, Western techniques he’s mastered over years in the kitchen.
Lupe’s in Long Beach is, truly, a culinary journey along Mexico’s coasts.
By my third visit to Lupe’s, I realized Witzl’s food had transported me somewhere Long Beach rarely has—the shores of Mexico itself. Each dish recalls a moment of discovery:
In Tulum, where pulpo meets open flame, its edges charred and crackling. In Ensenada, where fried fish tacos are eaten curbside, elbow-to-elbow among strangers reaching for salsa. Or in Mazatlán, where chiltepines and serranos are crushed in lime juice, creating the searing, electric pulse of aguachile.
That sense of travel, of tasting memory, defines Lupe’s—and few dishes encapsulate it better than Witzl’s al pastor pulpo. A thick, char-marked octopus leg coils around a bed of beluga lentils, their earthy depth brightened by crema and fired with serrano heat. It’s one of his most daring and complete creations, balancing smoke, spice, and silkiness in every bite.
From tacos to tide pools…
Witzl’s reverence for mariscos shines in every corner of the menu.
His deep-fried fish taco, anchored on a sweet blue corn tortilla, is a revelation—a loving nod to Ensenada that makes you question why blue masa isn’t everywhere. Grilled El Chingone oysters, roasted in butter and chile, come topped with golden breadcrumbs. A soulful bowl of scallops, clams, and mussels arrives bathed in velvety mojo de ajo, speckled with crisp garlic and bitter greens. Even his camarones a la diabla reimagines the classic through a tropical lens: shrimp over coconut rice, as if Mexico flirted with Thailand.
Each dish feels like a postcard from a different coastline—collectively forming Witzl’s heartfelt ode to the ocean and to Mexico’s soulful seafood traditions.
Beyond mariscos, Witzl’s love of the land shines at Lupe’s.
Not every star at Lupe’s swims. Witzl’s squash blossoms, stuffed with huitlacoche and crab, are an ode to Guadalajara’s earthy elegance—fried until crisp, drenched in tangy salsa verde, and impossibly indulgent.
There’s the taco al pastor, whose perfect balance of sweetness and spice could rival anything in Jalisco. And a sunchoke taco, miraculously satisfying without meat, sidestepping the tired jackfruit trope in favor of real creativity.
Across three visits, not a single dish has faltered—a testament to Witzl’s relentless precision and his refusal to serve anything less than great.
The collective effort that creates the Lupe’s family…
As much as Lupe’s reflects Witzl’s culinary voice, its greatness comes from his willingness to share the stage.
His trio of tortilleras handcraft fresh blue corn tortillas daily, transforming masa into edible art. Manager Molly Sirody orchestrates the front of house with ease, balancing warmth and polish. The dining room itself—equal parts lively and intimate—shifts effortlessly from casual bar bites to date-night energy.
Behind the bar, Chauncey Davis curates a cocktail program that matches the kitchen’s ambition. With two bars, including a stunning indoor-outdoor setup, drinks become as integral to the experience as the food. The Mamba cocktail, a tribute to Kobe Bryant, is a reminder that even in the glass, storytelling reigns supreme.
…and letting that family shine.
Yes, Witzl will likely visit your table—his social energy can’t be contained by the kitchen. But Lupe’s is not a one-man show. Unlike his earlier, more confined ventures like Ellie’s or Ginger’s, this restaurant breathes. It gives space for his team—and his guests—to stretch, linger, and connect.
Lupe’s isn’t just another addition to the Long Beach dining scene. It’s a gathering place for a family—Witzl’s team, his diners, and the city itself—to celebrate food born from heritage, collaboration, and heart.
Lupe’s de la Mar is located at 301 The Promenade N.
