West Phoenix Seafood Restaurant Mariscos A Todo Mar is now open
Jorge Antonio Gutierrez’s journey to becoming a restaurateur was not easy. But a love for cooking, combined with a taste for fresh seafood, made his dream of opening Mariscos A Todo Mar a reality.
The Spanish word mariscos translates to seafood and refers to a number of edible sea animals such as shrimp, clams, crabs and other crustaceans. At Gutierrez’s West Valley Restaurant, he brings a taste of Sinaloa, Mexico to Phoenix with fresh ceviche, melt-in-your-mouth fish and savory shrimp dishes.
He fell in love with cooking at a very young age and as a troubled teenager, the kitchen offered an escape, he says. After working at a local cable company for 10 years, he decided to quit his job and pursue the restaurant industry with his girlfriend, Rocio Luque.
“Without having any experience or knowledge of how to start a business, I pulled all my savings and got myself an empty food truck,” Gutierrez says. “The hope was to find someone to build my food truck and sell mariscos.”
After seven months, Gutierrez’s dream has not come true. Instead of giving up, he bought a big cooler, bought a crate of fish, made some fresh ceviche, and loaded it into his girlfriend’s Ford Escape.
Then he traveled all over town to Gilbert, Chandler, Mesa, Tolleson, Litchfield Park and Glendale to sell his designs.
Gutierrez’s days began at 3 a.m. as he prepared the mariscos for sale. Luque would help him get ready and by 11:30 a.m. he would pack everything up and head out on tour, only returning home when the cooler was empty.
The couple then started a catering business called Mariscos El Jorgito. For 11 months, they used word of mouth and social media to gain supporters and followers.
“At that point, we were all in on it and decided to give the food truck another chance. This time we were much more experienced and had a bit more knowledge,” Gutierrez says.
In January 2019, Marsicos A Todo Mar was born as a fully operational food truck. In April 2022, the physical location of Mariscos A Todo Mar opened on 83rd Avenue in southwest Phoenix.
The quaint restaurant features lively regional Mexican music in the background and colorful decorations like seafood-illustrated wallpaper and an industrial-style bar. The menu is full of fresh dishes made to order.
Some of the most popular are the restaurant’s botanas, Gutierrez says, highlighting the Callo De Hacha, or scallops, and the spicy aguachile made with dried shrimp and fresh vegetables.
“I have to say that since the days of our food trucks, our crispy shrimp tacos have been one of our best sellers,” he says. “It’s a crispy shrimp taco that we top with fresh cabbage, drizzled with our homemade Sriracha sauce with a side of pickled onions and a roasted jalapeno.”
Another must-try is the Camarones Encabronados, prawns infused with garlic, butter and spices served with corn on the cob and seasoned fries. Wash it down with plenty of limonada preparada, a sweet, fizzy lemonade that will quench your thirst in the Arizona heat.
“I am very picky with my product and my products, so I only serve the best quality product. Customers come from other states like New Mexico, Nevada and California just to eat our Callo De Hacha,” explains Gutierrez, “Our attention to detail, our dedication to our craft and our commitment to our community are at the heart of our daily operations.”
Although Gutierrez is an immigrant from Sinaloa, Mexico, Phoenix has become his home and his community.
“I’ve fallen in love with people since the days of street vending, when I see the facial expressions people make when they taste my food, that’s what I love the most,” he says, ” to see people rejoicing with joy when they eat our food.”
Mariscos A Todo Mar
2632 83rd Avenue South, Suite 108