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Feb 16, 2008 01:25 PM

C-Down at Mariscos German Restaurante SD

Here's the thread for the unofficial chowdown this morning at MG's stand alone restaurant and mother ship in Logan Heights.

I'll add my thoughts when I have a bit more time but I just want to say I had a great time and I was glad that Alice, foodnerds, and Josh all made it. Had an equally awesome down here.

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  1. It was fun - thanks for including me you guys. It wasn't quite as extensive an exploration as our previous outing, but still very interesting! I really enjoyed the fried fish and the marlin tacos I had - and look forward to going back for some of those amazing looking butterflied grilled shrimp!

    1. This may be my new favorite place in San Diego. The only thing I didn't like was the volume on the jukebox (way too loud).

      I preferred eating here to the taco truck for a couple of reasons. One, you're not sitting in a vacant lot with traffic whizzing by and smelling engine fuel, two, much larger selection of options.

      The menu was huge, and was almost 100% seafood. They had Puerto Nuevo style whole lobsters, steamed crab, oysters, numerous shrimp preparations, etc. One of the most unusual things on the menu (to me, in any case) were young coconuts served with seafood inside. They had 4 different options of these, and they looked intriguing.

      The meal started off with cups of the broth w/ shrimp. I had 3 tacos: marlin, grilled shrimp, and grilled clams. KR had grilled octopus and grilled clams, Alice had marlin and fried fish, and the Foodnerds each had one of the entree shrimp plates, plus an appetizer of aguachile tostada.

      Service was a little strange, everyone's tacos came before the entree plates were served. I felt bad for the Foodnerds because we all were eating while they sat there waiting for their stuff - though once their plates came, I understood why they took so long to prepare.

      The tacos were awesome. The grilled shrimp might have been my favorite - the flavor of the shrimp was super sweet, and they went really well with the cabbage and white sauce. The grilled clams were also outstanding, and the marlin was as great as it was the first time I had it. I tried a bite of KRs grilled octopus, and it too was very good.

      One of the cool things about this place is they had some homemade habanero salsa, which tasted freshly made. It was probably the first time I've experienced the fruity flavor ascribed to habaneros in a hot sauce. It tasted almost like it had mango or pineapple in it, and it was also quite spicy. Really great stuff, especially on the fresh shrimp.

      Another highlight of the meal for me was the aguachile. I thought this was far superior to the version we had at the Imperial Ave. market. The shrimp tasted a lot fresher, and had a snap to them, whereas the Imperial Ave. ones were softer, almost mushy. It wasn't as spicy, though, so it definitely benefited from the habanero salsa.

      The plates that the Foodnerds got were really impressive. Each had 4 gigantic prawns, butterflied and served in the shell. Russ had his prepared al mojo de ajo, and Mechele had Veracruz style. Russ's were amazing - slightly blackened from the grill, tender and sweet, with a great garlic flavor. I would go back just for this dish alone. Mechele's were also delicious, with a sauce made from grilled peppers, tomatoes, and what looked like large Ni├žoise olives. The shrimp with the olives and that sauce was an amazing flavor combination.

      This is a great place, and quite reasonable. The shrimp plates were around $15, for an absurd amount of food, and the tacos around $4 (but very large).

      Here are some photos, including some dried shrimp I saw in the fish market they have in the back.

      1 Reply
      1. re: Josh

        Really nice photos Josh. Made me hungry just looking at them :-)

      2. As everyone has said, the food, both at the truck and the restaurant, is excellent. The restaurant location is interesting to say the least. They outside is brightly painted like the sea and even has rowboats on the roof. You can't miss it, just listen for the music.

        We didn't mind waiting for our meals, when they arrived we were impressed not only with the size of the shrimp but the way they were prepared. Rice, beans, and guacamole were included and all were fresh and homemade. Mr Nerds thinks himself a bit of a Mexican rice and beans connoisseur and thought they were some of the best he's had.

        I think Russ and I have found a new place to add to our rotation, this kind of food is right in our comfort zone, fresh, authentic and reasonably priced. We enjoyed the restaurant location but will probably frequent the truck more often based on location to us. When we do return I will definitely try another giant shrimp plate...and maybe one of those coconuts stuffed with ceviche.

        1. I think the grilled and pepper fried octupus or pulpo mexicano is my new favorite taco by these guys. The smokiness, heat and tenderness with the sweetness of the peppers hit many spots. Just a narrow margin over the marlin aka fish carnitas and mojo de ajo shrimp tacos though.

          Oh yeah! - we should not forget the inclusion of a gratis (free) appetizer of a cup of the consomme of shrimp - which I thought was absolutely wonderful. I mean how many places bring you a little something free (other than bread) to enjoy while you wait?
          The broth tasted of a body that would put to shame many a la minute siete mares caldo operations. We were surprised by the little chunks of fish along with the bewhiskered shrimp swimming in our little red chile seas. The little soup reminded me of EN mentioning places in Mexico that bring out little sopes or picaditas to enjoy instead of stale cold chips.

          I was still pretty disappointed in the fish taco though. This was my second chance for them but I do not think I will order it again. When I asked the girl what there speciality was (they are from Sen Felipe, BC Eat Nopal) they said fish tacos. Don't get me wrong - they beat Rubios anyday - but the batter is not beer based.

          The quality of the aguachile was outstanding - leagues better than the imperial cd. I will order this next time I come to start with. I also liked the use of red onion.

          I was shocked to see the whole nicoise like peruano bolleta olives on the veracruzana shrimp - I liked them they popped when you bit into them and lend a wonderful brininess.

          I have a feeling that Marisos German is on top of the mexican seafood game in SD - they are outstanding. It makes me interested to explore more marisco joints to see if they stand a chance against these guys. Any reccomendations?

          I had a great time and cannot wait for the next get-together.


          10 Replies
          1. re: kare_raisu

            The mariscos truck is at 35th and University. WHERE is the restaurant. PMacias and I have Monday off and we want to do lunch there. I spent the day (after pilates) making chorizo, you guys had way more fun.

            1. re: DiningDiva

              It's at 2802 Ocean View Blvd, in Barrio Logan. You have to turn on 28th to access the parking lot, it's literally on the corner.

              1. re: Josh

                Thanks, I'm looking forward to trying this on Monday.

                1. re: DiningDiva

                  P.S. Anyone else that's off on Monday and interested in lunch is welcome to join us. 11:30 am at the Ocean View location, not the truck.

                    1. re: Enorah

                      Too bad you couldn't join us - it was sooooo yummy. I'll let DD post about it, since she took pics. It was also nice, as always, to dine with DD and chilepm, and to finally meet kare_raisu. Their passion for good eats is wonderful!

                      1. re: phee

                        I agree that it was yummy! It was fantastic to get to meet you finally phee! & to also (long overdue) meet up with my wonderful Fiesta Oaxaquena buddies P Macias and DD!

                        I ordered tacos de cayo (scallop) and camarones encebollados (Onion fried shrimp). They were both extraordinary and filled to the brim! There is no picking up these tacos...

                        The veulve la vida cocktail P ordered was an awe inducing taste and sight!

                        Thanks guys for the great time over a stellar lunch. I even got to play a little Caifanes, Chalino Sanchez and Mana. =)

                          1. re: DiningDiva

                            Oh yes I can....belive I ate the whole thing! I could do it on a daily basis. All the good stuff. Can't wait to go back.

                            1. re: DiningDiva

                              Looks good, I'm going to get that next time!

            2. Sounds fabulous... regarding San Felipe provenance... most Fish Tacos I've had in San Felipe were mediocre... and overall they weren't nearly as good as what you get in Ensenada around the pier.

              Regarding the Olives.... I guess I never really thought about it but the most common type of olive in Mexico... used in Veracruzana, Cocktails & with dried fish etc., is probably a Nicoise or something very closely related.

              5 Replies
              1. re: Eat_Nopal

                Mental slip regarding the Olives... I mean to say Manzanilla not Nicoise... if they are really Nicoise than that is an interesting & unusual choice.

                I was just thumbing through "Cuisine of the Water Gods"... even if they say they are from San Felipe... I would quiz them about it again because their menu is almost entirely straight out of Sinaloa... according to Quintina in the town of Esquinapa every single taco joint serves a little shrimp consomme with tacos.

                1. re: Eat_Nopal


                  I was going to ask you about the olives you identified. Were they black or green? I've only encountered black Nicoise olves and green Mazanillas.

                  Here in Baja Norte, the Manzanilla (either from the Guadalupe Valle in Ensenada or imported from Spain) is the type that is most widely available.

                  1. re: Gypsy Jan

                    Check out Josh's picture link above (Camarones Veracruzanos)... I guess they do look like black nicoise...

                    1. re: Eat_Nopal

                      So whats the deal?

                      I have seen bottles of peruvian black olives that look like nicoise under the amazonas label. You can find them at rancho mendoza.

                      have you seen these in Mex? I was anticipating the green stuffed!

                      1. re: kare_raisu

                        Sure I have seen them... the question is whether they are a rare specialty good you bust out when you are making somekind of Provencal recipe or is it widely used throughout Mexico... in terms of mass... i only recall the Manzanilla olives used.