mmm-yoso!!!, the food blog is writings by Kirk, Ed(from Yuma) and Cathy, each of us interspersing anecdotes about food consumed. Cathy is writing today, since Ed (from Yuma) and Kirk are just too busy this holiday eve.
I wrote about Las Morelianas/La Bahia in 2014 and The Mister and I have returned quite a few times; I just haven't posted.
In the interim, the exterior and interior have had a few improvements while the food has remained the same. (The parking lot has been paved, also!) The above seafood menu (La Bahia) is reflected in a table menu- the seafood kitchen is at the back of the restaurant.
The large shrimp coctele ($14) has more than enough plump shrimp(20 at least) in a lime/catsup sauce with cucumbers topped with avocado. Always refreshing on a hot day. The tabletop array of hot sauces to add is extensive.
Similarly, the fish ceviche tostada ($5) is freshly made with lime juice, onion, tomato, cilantro and avocado and served with crunchy, dry tostada shells, separately (no sogginess).
The plates of fish (whole or filets) ($13) are served with rice, beans, fresh made tortillas (there's a lady on the patio making those around 11 a.m. daily) and, of course, a cup of seafood consommé. This was a simple garlic butter filet plate; didn't want to deal with bones.
At the front of the restaurant is the carnitas kitchen (Las Morelianas) and menu above. The paper menu prices (eat in) are in a few cases less than the wall menu (to go).
The choices of sauce here always overwhelm me and asking for both red and green is usually the only way I can order. 
When I am not that hungry, the surtido (mixed carnitas) taco ($3) is always a good choice- all the parts of the animal, even a bit of liver is in here. 
In the last year, a juice bar area has been added. A medium simple juice (spinach/cucumber/pineapple, which does not photograph well) is $3.
Las Morelianas/La Bahia 2121 Imperial Avenue San Diego (619)239-6284 websiteOpen Daily 7 a.m.-10 p.m.