Seis mostradores, un mercado del barrio.
Cada mostrador lo lleva gente que sabe lo que vende y abuelas que saben qué comprar.
Pescadería
The seafood counter is where Sea Town started, and it is still the heart of the market. Whole fish arrive on ice every morning — porgy, red snapper, branzino, croaker, salmon — and our fishmongers will scale, gut, fillet or butterfly them right in front of you.
- Whole fish, cleaned to orderPick a fish, tell us how you’re cooking it, and we’ll prep it the way the dish wants — entero, en filete, en mariposa.
- Wild Gulf shrimp & scallopsU-15 jumbo shrimp, head-on camarones, sea scallops and bay scallops, all delivered weekly.
- Live & cooked shellfishDungeness crab, blue crab, lobsters, mussels, clams and pulpo — fresh or cooked at the counter.
Frutas y Verduras
The produce floor is the loudest part of the store on a Saturday morning, and we wouldn’t have it any other way. Crates land before sunrise from Hunts Point, from Caribbean importers and from local New York farms when the season allows.
- Tropical staples, every dayPlátanos verdes y maduros, yuca, malanga, ñame, calabaza, chayote, tomatillo, nopales — never out of stock.
- A wall of chilesJalapeño, serrano, habanero, poblano, ancho, guajillo, pasilla, chipotle — fresh and dried, side by side.
- Cilantro, by the bunchCilantro, perejil, hierbabuena, epazote and yerba buena — always at the front of the produce island.
Carnicería
Our butchers cut to order. Tell them how thick, how lean, how you’re cooking it — they’ll make it happen. Beef, pork, lamb, chicken, goat and offal, plus a marinade station that runs all day.
- Cut to orderCarne para asar, milanesas, bistec ranchero, costillas — sliced to the thickness you want, while you wait.
- Marinated in-housePollo al ajo, carne adobada, costillas BBQ, pastor — house marinades made in the kitchen, never premixed.
- Whole birds & specialty cutsWhole chickens, ducks, capones, lechón, picnic shoulders, oxtail, mondongo and chivo — every week.
Abarrotes
The grocery aisles are where Corona shops for the brands the family already knows. Goya, Iberia, La Costeña, Bustelo, Pilón, Maseca, Doña María — plus a growing wall of imports from across South America, the Caribbean, West Africa and the Middle East.
- Pantry staplesRice, beans, lentejas, harinas, aceites, vinagres y caldos — by the small bag or the family-size sack.
- Spices y especiasAchiote, comino, orégano, sazón, recao, canela, palo de canela y mezclas para mole.
- Salsas, encurtidos y conservasSalsa verde, roja, mole, guava paste, dulce de leche, ají picante and pickled everything.
Lácteos y Congelados
A long wall of coolers and freezers running the length of the store, tuned a few degrees colder than the average supermarket because the team is fanatical about freshness.
- Quesos frescosQueso fresco, queso de freír, panela, oaxaca, manchego, cotija and the holiday-season specialty cheeses.
- Yogures y lechesWhole milks, leche evaporada y condensada, kefir, atole and the brands kids actually eat.
- Frozen seafood backupFrozen camarón, calamar, pulpo and fish fillets when the fresh case sells out.
Panadería
The bakery counter smells the way Sundays should. Pan dulce, conchas, bolillos, telera, flautas, cuernos, churros y galletas — delivered fresh every morning from family-owned bakeries the team has worked with for years.
- Pan dulce, every morningConchas, cuernos, polvorones, mantecadas, orejas y empanadas — racked before the doors open.
- Tortillas, hot off the pressMaíz y harina, made by a Brooklyn tortillería that delivers twice a day. Buy them warm.
- Cakes & special ordersTres leches, flan, pastel de fresa and birthday cakes — order ahead at the counter.
Come see it for yourself.
Stop in any day from 8am to 10pm.