La Playa Azul Café has operated on Santa Barbara Street since 1976, built on recipes developed by founder Beatrice Rodriguez in the early California/Sonora style. The red chile sauce is made from scratch with whole dried chiles, the chile rellenos are soufflé-light, and the pink beans follow her original recipe.
The current owners — her granddaughter and husband — added seafood dishes of their own after traveling to Zihuatanejo, Mexico, including Callo De Acha and Pescado En Salsa Verde, built from ingredients like Wild White Mexican shrimp, halibut, and Mary's chicken.
The restaurant's heated patio has become a draw for its happy hour, and service and atmosphere are frequently praised by regulars. Santa Barbara Independent named it a best-of pick for 2025.
The current owners — her granddaughter and husband — added seafood dishes of their own after traveling to Zihuatanejo, Mexico, including Callo De Acha and Pescado En Salsa Verde, built from ingredients like Wild White Mexican shrimp, halibut, and Mary's chicken.
The restaurant's heated patio has become a draw for its happy hour, and service and atmosphere are frequently praised by regulars. Santa Barbara Independent named it a best-of pick for 2025.