**** The Mariscos Tone Camaron trailer has been placed by the El Sazon de Nayarit Truck
Sometimes it’s just the smallest thing. A couple of weeks ago, I went to get my morning caffeine fix from Bay Park Coffee. I guess everyone else, and their mother decided that it would be a great time for an energy boost and there was no parking to be found on Napier or Ashton, so I had to park on Morena. While walking toward Napier, I noticed this trailer in the back of the Harland Tasting Room.
Interesting, a Mariscos Truck/Trailer was now in back of Harland. I guess they needed something to replace Rosemarie’s which was here for quite a long time until they got their own brick and mortar shop.
An interesting recent development is that the Missus enjoyed the Japanese Lager from June Lake Brewing, that I had Her try Harland’s version which She enjoyed even more! So, we decided to take a walk down Milton and check out Harland and the Mariscos trailer.
The place was fairly busy when we arrived. I ordered a Japanese Lager for the Missus and tried a sour.
The Missus said that She couldn’t tell the difference between the draft JL versus the canned.
The Raspberry Sour was very light and I think a good candidate as a “gateway sour”.
As for the food, it was done via QR code. And I’m guessing they do burgers as well as Mariscos?
As for the Mariscos, well, the name of the trailer includes “camaron” and that’s what they basically have; shrimp except for the $25 rib-eye tostada.
So, we ordered the “OG Shrimp Ceviche” and the Aguachile Verde Tostadas. In a nice touch, our order was delivered to our table.
The portion sizes for $12 was quite good, though we’ll be the first to say that the shrimp were really tough and rubbery. Each portion was enough to make three tostadas. Though I will say, it seems to us to be more about quantity than quality. The OG was really mild, lacking in spice, quite watery.
The Aguachile was better, with nice citrus tones.
The cucumbers were nice and palate cleansing and went well with the maize-y tostadas. Both dishes had a generous portion of creamy, mildly sweet avocado. It was still mild in terms of “heat”, but maybe that’s based on the demographic. This wasn’t bad, though it lacked a good amount of spice and seemed a bit dumbed down.
Overall, while not my first choice with regards to Mariscos, decently priced with fairly generous portion to price.
Mariscos Tone Camarón at Harland Brewing
4112 Napier St.
San Diego, CA 92110
The fish looked not bad. As I looked at the seaweed salad and surimi salad, then had a taste of the poke, I got full on 
It might have been a bit much, but was really not bad at all. What was bad was the brown rice which was severely undercooked and hard. Not good eats.
My first thought when I opened things up was "what's up with the mac nuts?" The half nuts were just too big for this. The shoyu wasn't overly sweet, but was used quite sparingly. The quality of the fish, while not bad, wasn't to my liking. Too much "sugi" – rubbery connective tissue. The rice was cooked nicely….I forgot to ask about brown rice. I might have been traumatized after my visit to PB Poke House.
The portion size seemed on the smallish side, but still isn't bad compared to the "manini" 2 ounce portions I've seen at the chi-poke places.
Good lord, this looked totally like "saku", Carbon Monoxide treated fish. So much sugi, so dry looking, I was kinda not wanting to eat this. I tried a piece and it was mushy, yet chewy, with a metallic tinge. Yikes. 
The fries were nice and crisp, the type that was dusted to add to the texture. It was decently seasoned.
There were four shrimp which used the same batter, quite crisp. The rather larger shrimp were on the tougher side; like it had been cooked too long. The flavor was quite assertive, not overly sweet, but savory, I believe this was farmed shrimp as it lacked the oceany sweetness. Still, pretty big shrimp if you're into these things.
The generous portion fish has a mild smokiness, wasn't too salty, and wasn't fishy in the least. Think of it as "bacon of the sea". Not a big fan of the queso on the fish, but I really enjoyed and appreciated the layer of melted cheese on tortilla which ensured that things wouldn't fall apart. I do enjoy the onions and peppers and the tortilla was pliable did the job.
The fish was fried nicely, crisp, the flesh moist, no off flavors. The issue would be how skinny it was. There was so much cabbage and crema that it kind of overwhelmed the poor guppy….. Well, at least the tortilla held up, but I probably won't be getting this again.
The fried oysters were an interesting touch, I guess it was there to replace the usual egg yolk, and of course BLC is a seafood based restaurant. but we didn't care for the fishiness it added to the beef which was almost mushy. The horseradish cream was excellent; adding the palate and nasal cleansing pungency to things. It seems like everything was minced too finely. The fries were crisp and lightly dusted with what seemed to be the "BLC Spice". In this instance it seemed to work fairly well.
When you walk in, there is a bar area to the left and the 'main' area to the right. 
All the way back is a small stage which has mariachis or a DJ or a local band is located on weekends.
A basket of warm chips along with a mild salsa were brought out with the large, interesting menu.
We ordered Queso Fundido with Chorizo to share ($14.95). This was served in a large/deep plate with warm corn tortillas. A good crisp chorizo (you know I am 
My craving this day was for a shrimp ceviche tostada ($6.95). Look carefully at the large menu, you can find good prices for basic items. The chopped shrimp, cooked in lime juice and mixed with tomatoes really hit the spot. There are more tostadas on the tabletop, if you run out,
The Mister was looking at the "Filete Especiales" portion of the menu and chose the Relleno de Mariscos ($26.95). A large piece of fish (Didn't ask, but it was a thick, meaty filet) stuffed/topped with shrimp, octopus and marlin as well as tomatoes and onion all cooked in butter. Served with rice and steamed vegetables (which went well with the butter) this was a tasty meal with leftovers.
The texture of the ahi was good. Not too much connective tissue. The fish was highly sauced, and the sauce was on the sweet side. There wasn't a huge amount of limu and the sweetness of the sauce pretty much overshadowed any of the briny-oceany flavor provided by the seaweed, though the textural crunch provided much needed contrast. The fish was of decent quality and nicely prepped.
As I walked back to the car, I realized I forgot to ask the folks the burning question about the place I had in mi cabeza. Sigh! Anyway, on this visit, the Spicy Garlic Ahi, wasn't particularly spicy, nor was it garlicky, at least to me. The fish was on the chewy side but decent. As with my previous visit the Ahi was swimming in sauce.
This time, I didn't forget that question, you see, that "fish mash" brought me back to a place that won the 
