For over three decades, Mariscos Chihuahua at 1009 N. Grande Ave. has served Mexican seafood dishes that keep both locals and visitors returning. With a rich family history tracing its roots next to a fruit stand in Nogales, Mexico, Mariscos Chihuahua has become one of Southern Arizona’s most beloved seafood establishments.
Mariscos Chihuahua’s origins date back to 1971 when the first location opened in Nogales, Mexico next to Frutería Chihuahua, according to Anthony Preciado, manager of the Tucson location on Grande Avenue.
“My sister-in-law put some seafood next to it,” said Cirilo Preciado, Anthony’s father and owner of the Mariscos Chihuahua on Grande Avenue. “Over the years, people started calling it Mariscos Chihuahua because it was next to the frutería.”
After they noticed enough customers visiting Tucson, they opened their first Tucson location on July 12, 1994.
“This location is really special to us,” Anthony said. “It’s where we’ve been able to build strong relationships with our customers and keep the tradition alive.”
Despite the “Chihuahua” in the name, Mariscos Chihuahua incorporates flavors from across Mexico ranging from Jalisco and Veracruz to Oaxaca and Culiacán, Anthony said.
One of the restaurant’s signature dishes is the shrimp culichi, which features a sautéed shrimp in a rich poblano cream sauce. It received national attention in 2002.
“The New York Times put out a small article saying ‘go to that restaurant and try that sauce’” Cirilo said. “Since then, it’s been one of our top sellers.”
However, the culichi holds the title as the second-most popular item.
“What keeps people coming back is the ceviche,” Anthony said. “I can go post up somewhere with ceviche. The moment they know it’s Mariscos Chihuahua ceviche, it’s gone.”
For events such as Tucson Meet Yourself, Anthony estimated they sell over 500 pounds of ceviche in one day.
Furthermore, the restaurant includes offerings beyond what the menu lists in order to accommodate customers from the seventies that still visit now.
“There’s a bowl called the maleficio,” he said. “It’s not on the menu, but we have everything to make it. So we’ll make it.”
Mariscos Chihuahua evolved over the past thirty years while maintaining its roots, Cirilo said. During the pandemic, they expanded patio seating, utilized more of the secondary building, and added hands-free door openers.
The restaurant also plays an active role in the Tucson community. They bring their food truck to local events, such as the St. Patrick’s Day parade and Tucson Meet Yourself, Anthony said. They also plan to start a farmers market on their patio to support local vendors.
Consistency is key to the restaurant’s longevity. Recipes use precise measurements so that the food will be exactly the same regardless of who makes it, Cirilo said.
“We have customers who have been coming here since the nineties,” Anthony said. “They’ll be like, ‘I left for college in 2006, and I just moved back into town, and it’s the same thing. It hasn’t changed.’”
Although several Mariscos Chihuahua locations exist under different ownerships within the family, Anthony said competition isn’t a concern.
“We see it as a community,” he said. “Each location has its own strengths, and Tucson has embraced us all.”
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