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Mariscos Missions: El Prieto Truck *SD*

kare_raisu Mar 6, 2008 05:36 PM

Mariscos estilo San Felipe
El Prieto
3630 Main St.
Chula Vista, CA
I came across this truck on the recon for the Pozoleria. Its on the corner of Fresno and Main.

Business was pretty brisk at 10;30 a good sign.

Some Specialties include:
- Tacos de Marlyn
-Tacos de Gobernadores
- Tacos de Pescado
-Clamato Preparados
-Pescado empapelado
- Aguachile
- a la Diabla tacos of Pulpo, camerones, & pescado

  1. DiningDiva Mar 6, 2008 05:46 PM


    What did you try

    1 Reply
    1. re: DiningDiva
      kare_raisu Mar 6, 2008 05:50 PM

      I didnt eat! I had a big breakfast. Ive got to plan better

    2. kare_raisu Mar 10, 2008 03:02 PM

      Ok, this is a good lonchera but not nearly as good as German. So here's my run-down comparison: :P

      I ordered:
      -Marlin Taco
      -Fish Taco

      >>Gratis Consomme
      I was offered Consomme. This is quite different than what is served at our favorite MG. At MG you recieve a true consomme - chile fortified shrimp stock with a whole shrimp. Whereas here you get tomato soup 'a la diabla' basically. It would have been a really nice and picante tomato soup with lots of veggies but it was salty for my tastes. But apparently not so for the gentleman dumping two salt packets into it next to me. I saved it slightly with some lime showers.

      >>Fish Taco
      Well, this is crispier than MG but no where near the tempuraesque that I seek. It has that same yellowish oregano flecked batter as MG. Leagues better than Rubios yet not super rememberable is what I will leave it at.

      >> Marlin Taco
      Overflowing,yet they try to replace the fish carnitas with more veg. I don't mind this as the celery was replaced by sauteed thin green pepper strips but the broken little bits of meat kept me yearning for the huge chunks we are spoiled by now. I liked the quality of the cheese better on this taco - they may be using Oaxaca.

      So if you are in the area you can give it a shot. I may give em a second chance.

      10 Replies
      1. re: kare_raisu
        Eat_Nopal Mar 10, 2008 04:39 PM

        BTW I was researching some aspects of Sonoran cuisine.... guess what I found? The local Native peoples commonly make fried fish battered in a combination of beer, dried herbs & get this.... ready made Pancake mix. I am going to have to give this a try some time.

        1. re: Eat_Nopal
          DiningDiva Mar 10, 2008 05:27 PM

          Not that uncommon a practice, I've seen it don't a reasonable number of times. Maybe not in Mexico, but pancake mix does a lot of things in a pinch. It may be because the pancake mix has leavening in it so you get the "poof" when it fries. You can even use club soda in it as liquid ;-)

          1. re: DiningDiva
            Gypsy Jan Mar 10, 2008 08:04 PM

            Speaking of Sonoran Cuisine

            Any comments or info about my current favorite hot sauce, "La India Brava", Salsa de Chiltepin, Producto Autentico de al Sierra Sorense, 100% Chiltepin Molido? The thermometer graphic shows the red going off the top.

            1. re: Gypsy Jan
              kare_raisu Mar 11, 2008 10:18 AM

              Jan...all I know about is chiletepin which I have bought. Its a really small round chile that is red - about a quarter the size of an arbol. Apparently the chile plant can only propagate by means of a certain Mexican bird's digestive tract! That's one iron stomached bird though I bet!

              1. re: kare_raisu
                Gypsy Jan Mar 11, 2008 08:18 PM

                Thanks k_r for your reply, I got my lazy self up to do some investigation and found this explanation on slowfoodusa: http://www.slowfoodusa.org/ark/chilte...

                1. re: Gypsy Jan
                  Eat_Nopal Mar 11, 2008 09:01 PM

                  That little snippet doesn't do justice to the Chiltepin. Its known as the mother of all chiles, because it is believed to be the original variety of Capsicum that was propagated by birds from the Ecuatorial rain forest to Mesoamerica... this is the Chile from which all other Chiles were bred.

                  1. re: Eat_Nopal
                    DougOLis Mar 11, 2008 10:14 PM

                    Speaking of Ecuadorian, are there any Ecuadorian restaurants in San Diego?

                    1. re: DougOLis
                      kare_raisu Mar 11, 2008 11:38 PM

                      I think Latin American Bertas in Old Town is the closest we can get doug.

                    2. re: Eat_Nopal
                      DougOLis Mar 12, 2008 08:59 AM

                      Ha, I just realized that Ecutorial as in 'equator' and not 'Ecuador.' My bad.

                      Thanks for the rec Alex, I'll give them a try.

            2. re: Eat_Nopal
              kare_raisu Mar 10, 2008 10:39 PM

              Intereesting...I am just wondering what gets their batter so yellow - looks like southern batter mix. There were noticable herbs in this mysterious batter.

          2. l
            LisaSD Mar 11, 2008 11:32 PM

            I love ChileTepin. It is hard to find but I think I bought a bag of it most recently at Otay Farms Market. Gypsy Jan, where do you get that salsa?? Alex, being that you're a menudo lover, try crushing one or two in your menudo next time. It's great!

            1 Reply
            1. re: LisaSD
              kare_raisu Mar 11, 2008 11:37 PM

              I think I will Lisa! I have only seen them in the packets at the mercado. I wonder why I have only been offered fried arbol. I'll pick one up and smuggle it in with me.

            2. kare_raisu Mar 20, 2008 09:04 AM

              Some Pictures:

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