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Mariscos Hector serves seafood. The food is a bit more expensive than at other mariscos palacesâ€”because hot chicas, music and big portions of food ainâ€™t cheap. But the cost is worth it. The aguachile (the magnificent Sinaloan dish that finds raw shrimp marinating in a pool of chilled lime juice that's spiked with a serrano salsa, red onions and cucumbers) is so radioactive youâ€™ll actually shovel in the ruthless in-house chiltepĂn salsa to cool your palateâ€”and the chiltepĂn just happens to be one of Mexicoâ€™s hottest chiles. Empanadas come stuffed with marlin or shrimp and are always as flaky as a chicken pot pie; shrimp and catfish come prepared in ways that range from fried to drowned in salsa, swimming in a good mojo de ajo or studded with capers and olives Ă la huachinango Ă la veracruzana.