The largest migrant group in Tijuana hails from the coastal state of Sinaloa. El Mazateno is a top-flight culinary ambassador for the state, a high-volume open-air taqueria located near the city’s technical college that produces scintillating seafood.

The seven-year-old restaurant features a flat-top overflowing with sizzling shrimp that were caught fresh off the coastal Mexican city of Mazatlan.

We were sequestered in a semi-private room off the main patio for a tasting of three Mazateno specialties. First up: a cup of spicy, herb-flecked shrimp consomme that was similar to Manhattan clam chowder, but with more kick.

The taco camaron enchilado featured a fried, flaky, paratha-like flour tortilla topped with plump grilled shrimp tossed with chile de arbol.

We were supposed to get a taco de perron, a combination of sea bream and shrimp, but they decided we were better off with smoked marlin, which had a Spanish-influenced flavor profile thanks to ingredients like green olives. It was encased in a taco with molten Monterey cheese.

The tacos didn’t need any help, but nobody could resist the squeeze bottle of spicy green sauce that was similar to Peruvian aji and contained jalapeno, cilantro, tomatillo and a liberal dose of garlic.

Mariscos El Mazateno was one of the stops on our trip that justifies a repeat visit for a no-holds-barred seafood. Next time, I’ll score some perron, double down on shrimp tacos and definitely plan to try some manta ray tacos and manta ray soup.

Thank you to the Tijuana Convention and Visitors Bureau, Crossborder Agency, Cotuco (Tijuana Tourism Board), and Tijuana Canirac (Tijuana Restaurant Association) for sponsoring our eye-opening culinary tour of northern Baja. Thank you to Bill Esparza from Street Gourmet LA for leading the tour and for supplying so much invaluable information.

IMPRESSIONS OF BAJA FROM FELLOW BLOGGERS

Pat of Eating LA:
Tijuana touring: Street food with tacos of the earth and sea
Ensenada: The place for seafood fanatics
Baja’s wine country: Silvestre restaurant and Villa del Valle inn are standouts in the Valle de Guadalupe

Matt of Mattatouille: The Baja California Food Decathlon - Part 1 + Part 2

Cathy of gast*ron*o*my: A Culinary Blitz Through Tijuana & Ensenada

Javier, The Glutster: Twenty Eats & Drinks in Two Days: Behold Baja California

Fiona of Gourmet Pigs: Baja Media Trip: First Night in Tijuana. Tacos and Cerveza Obscura.

Noah from LA Weekly’s Squid Ink: Roadtrip to Tijuana: Part I, Part II + Part III

Barbara of Table Conversation:
The Taquerias of Tijuana
A Tijuana Breakfast: Barbacoa
Cheering up at Cheripan
The Great Tastes of Tijuana

Bill of StreetGourmetLA: 48 Hours in Tijuana, Ensenada, and the Valle de Guadalupe

Eddie of Deep End Dining: My “What I Did for Summer” Video. The Epicurean Epic of Epic Proportions (and Portions). Tijuana, Ensenada y Valle de Guadalupe, MEXICO

Pleasure Palate: ¡Baja Delicioso! Introduction and the Ultimate Carne Asada Taco at Tacos El Poblano

H.C. of L.A. and O.C. Foodventures: POSTS TO COME

Related Posts

1. Tacos Salceados – Tijuana, B.C., Mexico – July 18, 2009
2. Tacos El Poblano – Tijuana, B.C., Mexico – July 16, 2009
3. L’Abricot – Tijuana, B.C., Mexico – July 17, 2009
4. Barbacoa Ermita – Tijuana, B.C., Mexico – July 18, 2009
5. Cien Anos – Tijuana, B.C., Mexico – July 17, 2009

This entry is filed under Mexican, Mexico.