As the name of this restaurant translates, seafood is the specialty: oysters raw or cooked, fish grilled or fried, stews and soups; but it is shrimp that star. The menu lists a dozen ways with shrimp, including cool cocktails and “drowned raw,” meaning ceviche-style, i.e. cooked by immersion in a lime marinade to breaded and fried.
We stuck to the basics and got an order of cooked shrimp in garlic sauce and an order of shrimp endiablados, which means extremely hot. And if it isn’t hot enough, each table is set with about a half-dozen bottles of hot salsa of various kinds to make it explosive. The shrimp are presented in a most appetizing way, strewn across a field of crisp French fries on a broad fish-shaped plate that also holds a mound of rice, a green salad, and a warm tortilla wrapped in foil. They are medium-size shrimp, firm and moist and delicious, and there are LOTS of them on the plate, maybe two dozen per order. They are served with the hard tail still on, providing a nice handle for picking them up and nabbing one good mouthful.
There are two other Mariscos Chihuahua in Tucson. The others are located at 1009 N. Grande Ave. and 3901 S. 6th Ave.