Mariscos Los Corchos
Catering food and drink supplier · Jurupa Valley ·
Nayarit-style seafood: zarandeado fish, ceviches, empanadas
Nayarit-style seafood: zarandeado fish, ceviches, empanadas
"Los Angeles’s best pescado zarandeado vendor relocated to Bloomington with a tricked out food trailer for grilling whole fish over mesquite, Playa Los Corchos style. Chef Anthony Placencia, working alongside his Nayarit-born mother, Maria Carrillo, and other family members, has created a one-of-a-kind tacos de pescado zarandeado recipe — served in a car dealership parking lot. Plascencia’s signature dish gets marinated in a homemade adobo that has a base of salsa huichol to bring out the natural flavors of mesquite-grilled sea bream, snook, or Barramundi, among others. The full package includes tacos de frijól, an assortment of salsas, handmade corn tortillas, plus sliced red onion, cucumber, and limes to garnish the tacos. Order pescado zarandeado “estilo Los Corchos” for an add-on of octopus and shrimp zarandeado that offers a true taste of the beach in Bloomington. Find the stand Thursday through Sunday from 10 a.m. to 7:30 p.m." - Bill Esparza
"After debuting as a pop-up in September 2022 and weathering several setbacks — including the shutdown of the chef’s backyard mariscos restaurant by Rialto’s Code Enforcement office and a too-brief run at Smorgasburg — the operation is launching a dedicated pescado zarandeado trailer that opens Thursday, April 10, in Bloomington, California. The customized mobile kitchen, designed by Riverside-based AA & G Food Trucks, opens up to function as a prep area, service station, and mesquite grill for pescado zarandeado, and will be parked on the property of Bloomington Motorsports. “We are the first ones to use this style of trailer for pescado zarandeado that’s fully permitted, street legal,” says Plascencia. The concise menu aims to deliver a Nayarit beach palapa dining experience on wheels with barra fría (cold bar) and barra caliente (hot bar) items, pescado zarandeado (Nayarit’s barbecued fish tradition), and a few new dishes not previously served to customers. The combo seafood trio features whole fish cooked over mesquite in a fish basket, plus octopus and shrimp; fish options for both Los Corchos–style zarandeado and pescado zarandeado include butterflied barramundi, tuna, sea bream, or whatever is available that day. Everything on the grill gets brushed with the chef’s proprietary adobo blend, except the steaks, which are simply salted and grilled; the zarandeado is served with tortillas, salsas, cucumber slices, and diced red onion. The menu also adds grilled quail and carne asada, all cooked over mesquite, and a range of ceviches, aguachiles, and cocteles noted for ample acid and spice. Hot plates include crispy camarones cucarachas, sea bream chicharrón pescado, plump shrimp empanadas, and a new trailer-exclusive birria de pescado made with smoked tuna. “For now this will work,” says Plascenica. Service begins April 10 with hours Thursday through Sunday from 10 a.m. to 7:30 p.m." - Bill Esparza
"Called out specifically for its pescado zarandeado." - Eater Staff
"In Riverside, chef Anthony Plascencia of Mariscos Los Corchos may be serving the best pescado zarandeado in town out of his home, representing another example of excellent regional Nayarit-style seafood made in backyard settings." - Bill Esparza
"Starting July 14, I see Mariscos Los Corchos is joining the Smorgasburg lineup." - Rebecca Roland