The city's best seafood spots. Sinaloa-style pescado zarandeado, aguachiles, shrimp cocktails, ceviches and all the flavor of the sea.
Despite sitting in the middle of the desert, Mexicali has an impressive seafood tradition thanks to Sinaloan influence and its proximity to the Gulf of California and the Pacific. Here you will find seafood as fresh as on the coast.
The most renowned Pacific seafood restaurant since 1977. Rated 4.7, with valet parking and a supervised kids area.
Casual sharing-plates spot by Grupo Los Arcos. Fire show, creative cocktails, and a beach-lounge vibe.
Pacific cuisine: tostadas, ceviches, grilled octopus, and mezcal cocktails. Born in Tijuana.
Sinaloa-style Pescado Zarandeado grilled over coals. Kids play area, sushi bar, and nighttime karaoke.
Get to know the most ordered seafood dishes at Mexicali seafood spots and discover what to order on your next visit.
A whole fish butterflied open, marinated with chiles and spices, then grilled over hot coals. A traditional technique from Nayarit and Sinaloa.
Raw shrimp marinated in lime juice with serrano or chiltepin chile, cucumber, red onion and cilantro. Served cold.
Cooked shrimp in a tomato-based sauce with onion, cilantro, avocado, cucumber and hot sauce. Served chilled in a tall glass.
Raw fish or shrimp diced into cubes, cured in lime with tomato, onion, cilantro, chile and avocado.
Stacked layers of different seafood, avocado, onion, cucumber and sauces. A spectacular presentation made for sharing.
A mix of shrimp, octopus, fish and other seafood served in a volcanic-stone molcajete with a hot, bubbling sauce.
It may seem surprising that a city in the middle of the Sonoran desert has such a strong seafood tradition, but Mexicali receives fresh product daily from San Felipe, Puerto Peñasco and the Baja California Pacific ports.
Sinaloan migration brought recipes like pescado zarandeado, aguachiles and shrimp cocktails that have adapted to the Mexicali palate, creating a seafood scene that rivals any coastal city.
The star dish. A whole fish grilled over coals with a chile marinade. Every seafood spot has its secret recipe.
Raw shrimp bathed in lime and chile. The green is the classic; the black one adds soy and dark sauce for the adventurous.
Perfect for sharing: layers of shrimp, octopus, ceviche, avocado and sauces stacked in a spectacular presentation.
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