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Mariscos German

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kc92037 Sep 20, 2010 06:35 PM

Wanting to take some out of town foodies for fish tacos. Can anyone confirm where Mariscos German have trucks open weekdays? After reading so many postings about 'closings' not sure where to find them now. Thanks!

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Mariscos German
3515 University Ave, San Diego, CA 92104

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  1. DiningDiva RE: kc92037 Sep 20, 2010 07:20 PM

    Definitely at 35th and University. Was by there on Saturday and they were doing brisk business

    16 Replies
    1. re: DiningDiva
      cgfan RE: DiningDiva Sep 20, 2010 09:52 PM

      ...ditto; I too was there on Saturday as well. In fact I cannot recall a time when I did not catch them at that corner location...

      When I was there enjoying a Campechana I saw someone else with an absolutely delicious-looking plate of clams. Does anyone know how they prepare their clams and how it's dressed, or for that matter what variety of clams they use? (It looked sooooo good that I'm thinking of having that for my next visit.)

      1. re: cgfan
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        Encinitan RE: cgfan Oct 2, 2010 09:51 PM

        Is the Mariscos German truck there on Sunday?

        1. re: Encinitan
          cgfan RE: Encinitan Oct 3, 2010 05:16 PM

          They sure are... In fact I just returned after a quick snack at the MG truck.

          1. re: cgfan
            Josh RE: cgfan Oct 3, 2010 09:08 PM

            How was the campechana? I've often thought about ordering it, but have trouble straying from the tostada mixta.

            1. re: Josh
              cgfan RE: Josh Oct 4, 2010 04:22 PM

              Honestly I really don't have a good reference, as I haven't come across a "mind-blowing" version of it. (Does such a thing even exist?) All I ask for is that it be nice and refreshing, with good fresh seafood...

              I enjoy MG's version probably just as much as I've enjoyed other Campechana's in my neck of the woods (Karina's in Leucadia), though MG's is a tinier portion. For me the stickler will always be in the Pulpo, as I can't help but compare it to my (unfair) reference of Kaito's Tako. If I ever find a Campechana whose Pulpo is as good as or close to Kaito's Tako, well then that'll be something to really scream about.

              ...still need to try that plate of clams that I drooled over one day when a customer after me ordered it... Wow, did that look tasty!

              1. re: cgfan
                DiningDiva RE: cgfan Oct 4, 2010 04:48 PM

                Veracruz, my friend, Veracruz

                1. re: DiningDiva
                  cgfan RE: DiningDiva Oct 4, 2010 05:48 PM

                  Yikes, as in Veracruz, Mexico? I'm sure you're spot on, though by chance might you have any recs less than 1600 miles? (Veracruz seems so much further when starting from North County...) :-)

                  1. re: cgfan
                    DiningDiva RE: cgfan Oct 4, 2010 10:08 PM

                    Road trip dude ;-). Actually, I think you would like Veracruz and it's only 6 hours away by air.

                    1. re: DiningDiva
                      cgfan RE: DiningDiva Oct 4, 2010 10:33 PM

                      I suspect you're right, that a trip to Veracruz figures somewhere in my future... Food for thought indeed...

        2. re: cgfan
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          Encinitan RE: cgfan Oct 4, 2010 10:39 AM

          I'm interested in trying the campechena. What seafood does MG include in this cocktail? Is all the seafood cooked?

          1. re: Encinitan
            cgfan RE: Encinitan Oct 4, 2010 04:27 PM

            It has just about all the protein items that's on their menu; at various times I've spotted mussels, oysters, clams, fish (cod?), and octopus. (I don't mean to imply that the mix varies; I'm sure it doesn't but when I have a Campechana I'm really not paying much attention to what sea critter occupies each spoonful... :-) ) As far as what's cooked or not I'm sure everything's cooked except for the oysters, but you might want to ask them if it's of particular importance...

            Hey Encinitan, have you ever tried Karina's Campechana (in Leucadia)? That the other place I end up ordering Campechana quite often...

            1. re: cgfan
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              Encinitan RE: cgfan Oct 4, 2010 06:55 PM

              I didn't even know what campechena was till you mentioned it and peaked my interest. I thought it might be a type of ceviche till I researched it on the internet.

              I just looked at Karina's current online menu, and wasn't able to find it. Is it the same thing they call a seafood molcajete (with raw shrimp, cooked shrimp, octopus, scallops)?

              1. re: Encinitan
                cgfan RE: Encinitan Oct 4, 2010 10:30 PM

                Their Campechana is listed under "Seafood Cocktails". Wow, that on-line menu looks much larger than the menu I'm used to seeing on their board.

                1. re: cgfan
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                  Encinitan RE: cgfan Oct 5, 2010 11:28 AM

                  The online menu might be a superset menu to cover all of their establishments, including the two in Chula Vista.

                2. re: Encinitan
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                  Cathy RE: Encinitan Oct 5, 2010 06:44 AM

                  A molacajete is the "mortar" part of a mortar and pestel. In this case, made of stone.

                  A molacajete bowl is heated in the oven and then lined with foil and the items are put into the bowl to cook (kind of like stuff is placed on a fajitas pan).

                  Campechana is a mix of seafood which is 'cooked' in lime juice and served essentially cold...or room temperature...a coctele.

                3. re: cgfan
                  Ed Dibble RE: cgfan Oct 5, 2010 07:23 AM

                  Don't know about the campechana at MG, but if scallops are included, they usually will be served raw. I also have had raw clam in campechanas.

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            alcoholic29 RE: kc92037 Sep 21, 2010 10:26 AM

            I've been wanting to try them out as well but I'm getting confused about which to try. I read somewhere about a truck being sold, different owner, etc.

            Is there any particular one I should try or is there food consistent throughout their trucks?

            10 Replies
            1. re: alcoholic29
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              Ewilensky RE: alcoholic29 Sep 21, 2010 11:10 AM

              The most consistent Mariscos German truck is at 35th and University in the Liquor Store parking lot. Hours are 9 AM - 7 PM.

              There is another trick located on 30th and Grape St. in South Park in the Gala food parking lot. Same hours. They've been there every time I've gone by except once. These two are about five minute apart.

              Keep in mind that for fish tacos Mariscos German does not the best in town, although they are quite good. If you visit a truck try their shrimp tacos (gobernador's are excellent) and their smoked marlin. I'm also a big fan of their octopus and scallop tacos.

              For "best" fish tacos my vote goes to Mariscos el Pescador in the Toys R Us parking lot in Chula Vista. But "best" is open to many interpretations...

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              Mariscos German
              3515 University Ave, San Diego, CA 92104

              Mariscos German truck
              Cable St and Santa Monica Ave, San Diego, CA

              1. re: Ewilensky
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                palmtree38 RE: Ewilensky Sep 21, 2010 05:35 PM

                I have read so much about the mariscos el pescador but were looking at a extra 25 min drive for food!!! So I take it 35th is 2nd best for truck???

                1. re: palmtree38
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                  palmtree38 RE: palmtree38 Sep 30, 2010 09:40 PM

                  Hoping to hit mariscos truck tomorrow.. What time does lunch start?

                  Cash only??
                  Any trucks still in little Italy at farmers market?

                  1. re: palmtree38
                    cgfan RE: palmtree38 Sep 30, 2010 10:59 PM

                    Joes on the Nose is the only truck there, selling coffee and espresso drinks.

                    1. re: palmtree38
                      foodiechick RE: palmtree38 Sep 30, 2010 11:32 PM

                      cgfan is right, only the coffee truck...but it is a great coffee truck. Lots of food vendors with prepared foods - just not in trucks. BBQ sandwiches, chocolates, specialty salumi, crepes, panini's, freshly shucked oysters, fresh uni (SD delicacy - must try), quiche, pastries galore. And of course great samples of freshly picked produce. What am I forgetting?

                      1. re: foodiechick
                        cgfan RE: foodiechick Oct 1, 2010 12:28 AM

                        You've pretty much got it, fc!

                        Let's also add a booth selling spices, two booths selling sea salts, olives, pesto, Italian EVOO and pastas, locally produced avocado oil, Viva Pops, and two booths selling hearth-baked breads. And in addition to the orange JOTN truck there's also Cafe Virtuoso's booth selling their own roasts as well as cups of their brewed single-origins.

                        I think the part of the LIFM (Mercato) that can't be stressed enough, and what makes it really unique, is it's strength in protein items. So further adding to fc's list we have fresh and smoked fish, locally raised beef, pork, and chicken, locally farmed mussels, two booths selling fresh cheese and butter, and farm fresh eggs.

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                        Cafe Virtuoso
                        1616 National Ave, San Diego, CA 92113

                        Viva Pops
                        3330 Adams Ave, San Diego, CA 92116

                        1. re: cgfan
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                          palmtree38 RE: cgfan Oct 1, 2010 09:52 AM

                          Sounds fab. Is the market open early ie8am ? Been early rising in SD.

                          1. re: palmtree38
                            phee RE: palmtree38 Oct 1, 2010 10:10 AM

                            It officially opens at 9am. http://www.littleitalysd.com/mercato/

                            1. re: phee
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                              palmtree38 RE: phee Oct 1, 2010 08:55 PM

                              Holly chow!! What a lunch and one of the best so far on our holiday
                              Fish broth while we waited was superb ,
                              Our order was
                              2 fish tacos
                              Cheese quesadia(kids)
                              Gobernator (shrimp and veggie soft taco)
                              Scallop taco
                              Octupus taco
                              And the best seafood tostada salad. Who gas the recipe for this marinade????
                              The orange runnier sauce was mouth smokin.

                              All this for $24
                              we were so full we only had some nibbles for dinner.

                              Loved Gm. Will be back

                              All this for $24

                              1. re: palmtree38
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                                palmtree38 RE: palmtree38 Oct 3, 2010 10:23 PM

                                Tostada salad I'd mighty fine. The marinade reminded us of the conch salad marinade from Bahamas

              2. m
                mimosa RE: kc92037 Oct 5, 2010 05:09 PM

                Just brought home a tostada mixta (enough for 2pp) from the truck in South Park. They said they are there every day from 9am-7pm.

                11 Replies
                1. re: mimosa
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                  palmtree38 RE: mimosa Oct 6, 2010 08:57 AM

                  Ok does anyone know what is in the juices of this tostada mix?? LOVE IT LOVE IT.. and craving more but back in Toronto.. Love to cook and hoping to make something similar...

                  lime juice? garlic?? not sure HELP HELP HELP....

                  1. re: palmtree38
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                    cstr RE: palmtree38 Oct 6, 2010 12:14 PM

                    2 ingredients are lime juice and cilantro. Darn tasty stuuf for sure.

                    1. re: cstr
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                      palmtree38 RE: cstr Oct 6, 2010 07:23 PM

                      hmmm lime juice and cilantro that is it????? seemed like some salt? garlic?
                      onions and tomatoes????

                      1. re: palmtree38
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                        mimosa RE: palmtree38 Oct 6, 2010 09:25 PM

                        Not just limes, but the tiny Mexican limes (AKA key limes I think)

                        1. re: palmtree38
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                          cstr RE: palmtree38 Oct 7, 2010 07:06 AM

                          I only said '2' of the ingredients, there has to be more because it's really good!

                          1. re: cstr
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                            palmtree38 RE: cstr Oct 7, 2010 07:12 AM

                            funnily enough I just bought a bag of those cute key limes for the kids.. Its our thanksgiving long weekend so I am going to try and make it this weekend.

                            1. re: palmtree38
                              Josh RE: palmtree38 Oct 7, 2010 08:47 AM

                              I would just look up a recipe for ceviche. It's a very simple dish to make. It's usually lime juice that serves as the marinade, with kosher salt, chopped onion, tomato, cilantro, jalapeno or serrano chilies (seeded), and whatever seafood you want. There shouldn't be garlic in it.

                              This recipe isn't bad. I'd leave out the coconut:
                              http://www.epicurious.com/recipes/foo...

                              1. re: Josh
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                                palmtree38 RE: Josh Oct 11, 2010 06:58 AM

                                My gf loves epicourous site. I made a shrimp ceviche and turned out delicious. I did not add any hot peppers .key limes tomatoes and onions chopped small cilantro and sea salt. FAB

                      2. re: palmtree38
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                        acd123 RE: palmtree38 Oct 16, 2010 03:49 PM

                        Yeah, my wife and I are hitting MG again on our next trip to SD in Feb. Too bad we have nothing like it in Toronto. The seafood soup is incredible. and the tacos...wow.

                        1. re: acd123
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                          palmtree38 RE: acd123 Oct 16, 2010 07:50 PM

                          Acd we are from Toronto too!! When we say we aRe going to SD they Are surprised like why not Florida ? Everyone goes there and more for logistics. Not been to Florida in. 23 years but going In a few weeks curious on comparing the two! Alot of fish restaurants but not as much Mexican it appears as in socal

                          1. re: acd123
                            Josh RE: acd123 Oct 18, 2010 10:13 AM

                            I've become a convert to the campechana cocktel. Really good.

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