Pescador Seafood

"Decent spot for seafood. We stopped by on a weeknight after work, and it wasn't too busy. It's tucked away in a parking lot. It has a good amount of tables and a place to wash your hands, but no restrooms FYI. We tried their Shrimp and Grilled Fish tacos and they were pretty good! The tortilla felt old, or stale, but besides that the toppings and the fish/shrimp itself was tasty. Good size too. They have a ton of sauces that you can add your self."

"Last three times i been there , something wrong with food, no shrimp at all on ceviche tostada , l"

"Great food car in a parking lot in an industrial part of Chula Vista. The food is fresh and tasty. The proprietor is generous on portion. The cocktail has plenty of shrimp, octopus, scallop, and conch. Love this place."

"We had the mixed seafood taco, grilled fish taco, the octopus tacos and a ceviche fish tostada. Our favorite was the octopus taco. The size of the tacos were much bigger than we thought and everything tasted amazing!"

"Mariscos El Pescador is one of San Diego's legendary mariscos (Mexican seafood) trucks known for its tacos, tostadas, and ceviches. As food trucks go, this one is easy to get to: it is located in the parking lot of an abandoned Toys R Us, right off of the I-5. Despite local folklore, the local mariscos trucks are NOT run by the same person or family -- they are competing enterprises with different menus, different preparations, and different levels of quality, even if there may be some kinship between a few of the operators. The taco to order at Mariscos El Pescador is the "Tuna Estilo Marlin Taco" (tuna in-the-style of Marlin, from Spanish). In Mexico's coastal states of Nayarit and Sinaloa, a Marlin Taco refers to a smoky stew of pink fish with sautéed vegetables heaped into a tortilla with melted cheese. While the meat in these tacos is often actually marlin, many purveyors on both sides of the U.S.-Mexico border use other fish, often ahi tuna, as a substitute for marlin in their Marlin Tacos. Mariscos El Pescador is one of the few operations that is completely transparent about the substitution. Here, the savory smoked tuna is braised in herbs and spices, leading to a a finished product that is juicy, meaty, and dense, served with onions and celery. It is excellent enough for me to ignore the mediocre corn tortilla it is served on. I was also pleased with the "Spicy Shrimp Taco" here, although it is nowhere near as piquant as most other spicy shrimp tacos around town. In this taco, I tasted coconut. While some may not believe coconut has any business near a taco, here in was pleasant, even if uncanny. The shrimp were char-grilled in a sweet marinade in a taco that reminded me more of something I'd eat on a Caribbean island than in Mexico. The "Fish Taco" served at Mariscos El Pescador is average. It is $1.75, which is about the right price. I didn't find the tempura-like batter to be particularly crunchy, and the fish itself had a slight piscine edge to it. I prefer my battered fish to be milder, a clear indicator of its freshness. You're taking a leap of faith when you order seafood out of a truck, after all. That said, this was a good fish taco otherwise, with a solid ratio of meat to cabbage to sauce. I tried to liven it up with the squeeze-bottle salsa verde, which was way too fruity for my liking. This is the first mariscos truck I heard of and visited after moving to San Diego and I couldn't figure out why people were losing their minds over these trucks based on that one visit. This is because I ordered a bunch of fish tacos from this truck, which I now know to be average. However, even to this day, I've yet to discover the one item on Mariscos El Pescador's menu that will compel me to make a special trip here from central San Diego, whereas I frequently drive further to Mariscos German Beyer in San Ysidro. Is this truck cruising off of a reputation earned long ago? Or am I not ordering the "right" meal from here? Regardless, it will continue be a while between visits due to options I perceive as superior elsewhere."