I had Oysters for the first time. Here are some pointers in case you've never tried them.

These mollusks got me all schuck up!

Friends, I’m back in full reporter mode.

I launched the first digital issue of Mommy In LA magazine and through the story development process, I had a chance to interview some awesome people and try new things around L.A.

One of those experiences was my visit to Rappahannock Oyster Bar in DTLA, where I interviewed Chef Wilson Santos and tried oysters for the first time. My friend Gabby Huerta, who works across from my office in Downtown LA, joined me on this culinary adventure and to this day— we’re still talking about our visit!

My friend Gabby and I about to eat some good food!

The idea of trying oysters for the first time was kind of exciting but, I’ll be honest. I started wondering what would happen if my palate didn’t agree with the experience. After all, I’m a bit finicky when it comes to food textures. For example, things like runny eggs are a no-no for me. I also have a hard time with chicken liver and other foods like fufu, which is a dish I tried in Ghana, Africa. What’s weird is that I can handle things like bubble tea and caviar.

But I digress.

I was ready to give Oysters a try because I love ceviche, I love sushi and sashimi, I love octopus and escargot. In other words, seafood has never been a problem for me. Plus, after a pleasant conversation with Chef Wilson about his oyster bar— I felt ready. This oyster bar’s menu offerings are always fresh with new oyster shipments arriving every three days from Virginia’s Rappahannock River.

The sauces that accompany the oysters actually vary, depending on the type of oyster you’re about to consume. The saltwater oysters come with a different sauce than the sweet water oysters. In any case, after our conversation, I stepped into the restaurant and watched as Chef Wilson shucked the oysters.

Shucking an oyster is the process of opening the shell to reveal the part you will eat. By the way, oysters are still alive prior to shucking which is why they are oftentimes seen on ice.

We received a seafood tower for two delivered to our table. Gabby and I looked at the generous platter and took tons of photos before we gave the oysters a try. The first dilemma was figuring out how to eat them.

Do you chew oysters? Do you swallow them? Do you let them sit in your mouth and absorb the flavor? Gabby and I looked at each other, like, “who’s going first!?” LOL.

I went for it.

Tip #1 — The way you eat oysters is by slurping them.

The sauce, the freshness of the mollusk and my familiarity with other seafood dishes made it a very pleasant dining experience. I held the shell close to my mouth as one would hold a jello shot and pa’ dentro.

Tip #2 — Depending on the type of oyster you eat, the flavor may be different.

In my opinion the saltwater oysters were just perfect. The freshwater oysters seemed milder but still enjoyable.

Tip #3 — Don’t wait too long to eat them!

Gabby and I were perfectly happy enjoying a cold Michi…Lada (which comes with shrimp and a fried oyster) when we noticed the ice tray in which the oysters arrived started melting, which partially submerged some oysters. The idea is to enjoy the meal without interference from other elements, like water.

Celebratory cocktail after enjoying oysters for the first time.

All in all, the answer is yes, I would certainly have oysters again.

Following the oysters, Chef Wilson brought out a lobster roll which was FIRE. Just so. Darn. Delish. He also let us try the famous Rapp burger, a DTLA Favorite. One bite and it was easy to see why so many people love this cheesy, beefy deliciousness.

Every item we tried at Rappahannock Oyster Bar tasted excellent.

Finally, I want to share how much I appreciated my conversation with Chef Wilson. He shared his story, which you can read more about in the pages of Mommy In Los Angeles Magazine. From washing dishes in Hollywood back kitchens as a young immigrant from Las Lisas, Guatemala to apprenticeships in New York City and gigs at Michelin-rated Los Angeles restaurants, he encompasses the American dream and literally does it in great taste.

Thank you, Chef Wilson, if I may reiterate— The world is your oyster!

Check out Rappahannock Oyster Bar in DTLA.

Thanks for reading friends!

Xo,
Anabel Marquez