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Molcajete magic: Sonoran seafood shines at San Diego Bay in Guadalupe

This Guadalupe eatery opened in 1991. Its latest owners are continuing decades of tradition with seafood flown in fresh from Mexico.
Image: The Molcajete de Mariscos is San Diego Bay's most popular dish. The molten dish looks as captivating as it tastes.
The Molcajete de Mariscos is San Diego Bay's most popular dish. The molten dish looks as captivating as it tastes. Mike Madriaga
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You don't have to travel too far in the Valley to get some fresh San Diego Bay seafood served in a lava rock that came from south of the border. San Diego Bay, a restaurant established in 1991, is located in the hacienda-style El Mercado de Guadalupe, just east of Interstate 10 between Baseline and Guadalupe Roads.

"The menu is made fresh," says Luis Perez, who co-owns the restaurant alongside his wife, Cristina Perez.

Fish, oysters and snails — integral ingredients in some of the restaurant's platters, soups and appetizers — are flown in weekly from Guaymas, Mexico, in southwest Sonora.

"Snail is kind of chewy," Perez explains, "so what we do here is cook it very slowly for about 18 hours."

The snails, or caracoles, are a key ingredient in the Molcajete de Mariscos, a mixed seafood soup served in a hot lava stone bowl, known as a molcajete.

"That's our most popular item," Perez shares, "people from out of state always come back for that."

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Chef Monica Gonzales and Luis Perez show off some of San Diego Bay's most popular dishes.
Mike Madriaga
Perez and chef Monica Gonzales prepare the signature $25 seafood soup, starting with sautéed tomatoes, onions and homemade spices. Next, the vegetable broth is added, followed by shrimp, octopus, calamari and snails. The molcajete, first heated on the stove, is topped with shredded cheese, which melts immediately. After the soup is poured into the lava bowl, the chef garnishes the steaming dish with green onions. The sensory feast looks as captivating as it tastes.

"Our molcajete recipe comes from the Yucatán region in southern Mexico," Perez explains. "But the original founders of San Diego Bay started making it since the restaurant's opening."

"Technically, San Diego Bay has been here for over 32 years," he continues. The previous owner, Maria Guadalupe Martinez, ran the restaurant for 30 years. The Perez family decided to keep the menu faithful to its origins, ensuring that Gonzales, the chef who has been with the restaurant for decades, could continue preparing the traditional dishes.

As the cooler months arrive, customers can also enjoy simpler yet equally hearty seafood soups priced at $16, featuring fish, octopus, shrimp meatballs or oysters.

"Our seafood is Sonoran style, except for the molcajete," Perez notes. "Most of what you see here, you'll find anywhere in Sonora."

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Green Shrimp is a dish covered in a rich sauce made from three types of chiles, cream and melted cheese.
Miguel Alvarado
Another standout dish is the Mariscada a la Plancha, a sizzling mix of calamari, snails, octopus, shrimp, oysters and a fish fillet, sautéed with bell peppers and onions in soy sauce and served with rice. Perez introduced the Green Shrimp, a dish covered in a rich sauce made from three types of chiles, cream and melted cheese. This $17 platter comes with rice, beans and tortillas, which are fantastic for making tacos.

For something even more unique, the San Diego Shrimp are stuffed with calamari, octopus and snails, and wrapped in bacon.

Perez notes, "It's one of those restaurants where you can get something very special."

The most expensive dish on the menu is the $45 red snapper, slow-cooked to tender perfection, which is imported from Guaymas every Friday.

San Diego Bay's oysters, also sourced from Guaymas, are offered at $11 for a half order and $21 for a full order. And for those looking for deals, happy hour offers various specials, including $8 cheese enchiladas on Mondays, $2.50 shrimp or fish tacos on Tuesdays, two-for-one margaritas on Thursdays, and $13.50 fried tilapia on Fridays.

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Mariscada a la Plancha, to the right, is a sizzling mix of calamari, snail, octopus, shrimp, oysters and fish fillet, sautéed with bell peppers and onions in soy sauce
Miguel Alvarado
The restaurant has room for over 80 customers and is decorated with sand-colored walls adorned with vibrant fish paintings and rock-and-roll portraits. The decor includes coral-colored tables and booths upholstered in floral patterns, while screens play soccer, football and baseball games.

San Diego Bay has long been a favorite for spring training athletes, with notable customers including Larry Fitzgerald of the Arizona Cardinals. Perez is eager to assure customers that while ownership has changed, the recipes have remained unchanged.

"We just want everyone to know that we kept everything the same as Doña Maria [Guadalupe Martinez] made it," Perez says.

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San Diego Bay has been serving customers for over 32 years.
Miguel Alvarado
In addition to its seafood, San Diego Bay offers a variety of beverages, from traditional Sonoran-style micheladas with Clamato, spices and Worcestershire sauce, to margaritas flavored with mango, strawberry and tamarind. They also serve bottled Coca-Cola and Jarritos for $3.50. Breakfast is also an option.

"In the morning, we operate as a breakfast place, and later in the afternoon, we switch to seafood," Perez explains. "We used to own a breakfast spot in the same plaza, but when we purchased this restaurant two years ago, we decided to combine the two. That way, if a family of five comes in and not everyone wants seafood, we can offer them breakfast options."

San Diego Bay remains a staple in Guadalupe, combining traditional Sonoran flavors with a commitment to fresh, quality seafood that has kept customers returning for over three decades.

San Diego Bay

9201 S. Avenida Del Yaqui, Guadalupe