Seafood restaurant in West Phoenix Mariscos i Todo Mar is now open

Jorge Antonio Gutierrez’s path to becoming a restaurateur was not simple. But his love of cooking, combined with the taste of 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 marine animals such as shrimp, oysters, crabs, and other crustaceans. At Gutierrez’s West Valley Restaurant, he brings a taste of Sinaloa, Mexico to Phoenix, with fresh ceviche, melted fish, and delicious shrimp dishes.

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Aguachile is a Mexican dish made with shrimp seasoned with chili peppers, lemon juice, salt, cilantro, cucumber slices, and onions.

Tiffany Acosta

He fell in love with the kitchen at a very young age, and as a troubled teenager, it allowed him to get away, he says. After working for a local cable company for 10 years, he decided to quit his job and pursue a path into the food service industry with his girlfriend, Rossio Luke.

“Without any kind of experience or knowledge about how to start a business, I pulled out all my savings and got an empty food truck,” Gutierrez says. “The hope was to find someone to build my food truck and sell mariscos.”

Seven months later, Gutierrez’s dream has not come true. Instead of giving up, he bought a big box of ice, bought a box of fish, made a fresh ceviche, and carried it on his girlfriend’s Ford Escape.

Next, he traveled around town to Gilbert, Chandler, Mesa, Tollison, Litchfield Park, and Glendale to sell his creations.

Gutierrez’s days began at three in the morning as he was preparing to sell marico. Luque would help him get ready and by 11:30 a.m. he was packing everything up and out for his rides, only coming home once the ice chest was empty.

The couple then started a catering business called Mariscos El Jorgito. Over an 11-month period, they used word of mouth and social media to gain supporters and followers.

“At that point, we were all in place and decided to give the food truck another chance, this time we were more experienced and had more knowledge,” Gutierrez says.

In January 2019, Marsicos A Todo Mar was born as a fully functional food truck. By April 2022, the brick-and-mortar Mariscos A Todo Mar location opened at 83rd Street in southwest Phoenix.

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Camarones Encabronados, shrimp marinated in garlic, butter and spices served with corn in the cob and seasoned fries.

Tiffany Acosta

The quaint restaurant features vibrant regional Mexican music playing in the background, colorful décor such as illustrated seafood wallpaper, and an industrial-style bar. The menu is full of freshly prepared dishes to order.

Some of the most famous of these are restaurant plants, Gutierrez says, referring to Callo De Hacha, or scallops, a spicy condiment made with breaded shrimp and fresh vegetables.

“I have to say that since our food truck days, Shrimp Crunchy Tacos have been some of our top sellers,” he says. “It’s a crunchy shrimp taco that we add to fresh cabbage, topped with homemade sriracha sauce with a side of pickled onions and roasted jalapenos.”

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Limonada Preparada is made of lemon, mint and soda water and is topped with lemon and orange slices.

Tiffany Acosta

Another must-try is the Camarones Encabronados, which are shrimp filled with garlic, butter and spices served with corn on the cob and fries. Wash it down with a tall pour of brew lemonade, a sweet and tart lime that will quench your thirst in the Arizona heat.

“I am very picky with my produce and my production, so I only serve the best quality produce. Customers come from other states like New Mexico, Nevada, and California just to eat Callo De Hacha,” Gutierrez says. “Our attention to detail, dedication to our profession, and commitment to our community are at the core of our day-to-day operations.”

Although Gutierrez is an immigrant from Sinaloa, Mexico, Phoenix has become his home and community.

“I’ve fallen in love with people since the days of street selling, when I see the facial expressions people make when they taste my food, that’s what I love the most,” he says, “seeing people get happy when they eat our food.”

Mariscos A Todo Mar

2632 South 83rd Street, Suite 108