Some of the Beach

Scouring 16th Street for the tastes of seaside Sonora.

 Mariscos Playa Hermosa

Phoenix's sister city in Mexico is Hermosillo, in the Sonoran region that's home to a variety of distinctive caldos (soups), carne de marinada (marinated meats), zesty chiles and, most of all, fresh seafood.

Hermosillo, though, is hundreds of miles away from us -- much too far to go for a quick fish fix. For a taste of Mexico closer in, Phoenicians need only take a trip to the stretch of 16th Street between Washington and Thomas.

Mariscos Playa Hermosa is a seaside symphony.
Erik Guzowski
Mariscos Playa Hermosa is a seaside symphony.

Location Info

Map

Mariscos Playa Hermosa

1605 E. Garfield St.
Phoenix, AZ 85006

Category: Restaurant > Mexican

Region: Central Phoenix

Details

Mariscos Playa Hermosa, 1605 East Garfield, 602-462-1563. Hours: 10 a.m. to 9 p.m. Monday through Thursday; 9 a.m. to 10 p.m. Friday through Sunday.

Coctele mixta (small): $6.50

Pescado a la taya: $10.50
Caldo de pescado: $9
Filete de pescado frito: $15
Pulpo al mojo de ajo: $10

El Mirador, 2814 North 16th Street, 602-266-0460. Hours: Breakfast, lunch and dinner, 7 a.m. to 10 p.m. daily.

Puerco en mole poblano: $6.75
Camarones a la plancha: $8.75
Guachinago a la veracruzano: $10

This area's become a virtual little Mexico lately, strewn with shop after shop showcasing authentic foods. The list keeps growing: Asadero Hermosillo #2, Taqueria Three Amigos, Hacienda Mexican Food, Hacienda Carniceria, Dulceria Pico Rico, Carniceria Mercado, Mariscos Ensenada, La Guadalupana, Tacos Mexico, Carniceria Chihuahua, Michoacana Helados y Nieves, and El Tarachi Super Carniceria II.

As if that weren't enough, two new Mexican restaurants opened on the same short stretch of street a few months ago. One, Mariscos Playa Hermosa, offers a refreshingly authentic menu, with mixed results. The other, El Mirador, brings more approachable selections with all-around success. Both are worth exploring.

Set in a small storefront, Mariscos Playa Hermosa looks encouraging, decorated in colorful style with painted shrimp advertising the restaurant's specialty: 99-cent ceviche-and-shrimp tostadas. Inside, it's a seaside symphony, flooded with bright blue marble-look tables, leaping dolphins garnished with glitter, plastic fish and sharks, ocean nets and even a singing Billy Bass plaque (it reminds you to "don't worry, be happy" as you pay your bill).

There's no English spoken here, and gringos who can't cope are given a menu taken from another Phoenix mariscos eatery -- it includes translations of dishes. Prepare to share: The restaurant has only one copy of the cheat menu. And prepare for some confusion: The bootleg menu doesn't include many of Playa Hermosa's Hermosillo-style plates, and when it does, descriptions often don't match up.

The Spanish menu is a compelling read once we decipher it, with specialties like enchiladas de jaiba (crab), cahuamanta (manta ray stew), camarónes aguachile (spicy shrimp stew), toritos de camarón (yellow peppers stuffed with shrimp) and arroz marinero (seafood and rice). Service crosses the language barrier, too, with our waitress playing a friendly game of charades to shed light on the more challenging creations. Sometimes, we're not sure what we're getting, but that's half the fun.

A lot has been written about high-end restaurant corridors like Camelback and Scottsdale roads, where entrees command $20 plus. Add central 16th Street to the list of pricey dining. Mariscos (literally, shellfish, but also meaning the small stands that sell the stuff) may look casual, but prices tend toward the double digits. At Playa Hermosa, deep-sea fishing requires deep pockets: Most appetizers range from $10 to $18, topping out at $30 for a botano grande of callo de hacha temporal (seasonal scallop salad). Entrees range from $9 to $15, the latter for a plate of fish paired with rice, beans and salad.

Unlike Camelback and Scottsdale roads, though, seafood vendors aren't necessarily saving their finest for 16th Street. At Playa Hermosa, the fish is fresh but not above fair, spicing is satisfying but not scintillating, and the chef needs to learn when to back away from the stove to avoid overcooking.

Traditional cocteles (seafood cocktails) swim in a broth of V8 or Clamato with chunks of tomato, onions, cucumber and the small leaves of cilantro. Mariscos' take is a less common variation of what tastes like saltwater chunked with vegetables and fish -- it's too bland for my taste. The shrimp version is the best bet, supported by buckets of clean, firm crustaceans. The mixta model disappoints, though, dragged down by flabby pulpo (octopus), calamar (squid), abulon (abalone) and ostion (oyster).

Fish selections vary according to what's washed up in the kitchen, but we can count on regulars like tilapia and red snapper (marlin makes an appearance now and then, too, tucked in soft tacos). Some specialties shine, such as a vibrant pescado a la taya, mounding the fillet with crab and octopus, wrapping it all in foil and grilling it to a juicy turn. Filete de pescado empanizado is fine snacking, too, the thin slabs lightly breaded and wrapped in corn tortillas to be slathered with a thin, potent hot sauce kicked up with lots of chile strips. Filete de pescado frito, though, has been overcooked, the two fried fillets distressingly chewy, oversalted and fishy-toned. There's too much fish scent to caldo de pescado (fish soup) as well, though the dish is rescued by a full-bodied broth, rich with tomatoes and spiked with green pepper, cilantro and onion.

Shrimp dishes are safer excursions, consistently featuring quality catches and competently cooked. There's a lot to like about the brochetas de camarón, skewered and grilled to golden buttery bliss -- paired with a frosty Mexican Coke straight from the bottle, this is the real south-of-the-border experience. Fresh pineapple brings a welcome kick to camerones a la piña, meanwhile, and camerones endiablados pack all the devilish heat we expect of this dish. Too, the shrimp that partner the mar y tierra dish are divine, gorgeously grilled and tossed with peppers and onions. Unfortunately, the tierra half of the dish, carne, is tough -- the thin slices of meat have excellent marinade flavor, but are nearly impossible to cut.

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