"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."

Chef Monica Gonzales and Luis Perez show off some of San Diego Bay's most popular dishes.
Mike Madriaga
"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."

Green Shrimp is a dish covered in a rich sauce made from three types of chiles, cream and melted cheese.
Miguel Alvarado
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.

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
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.
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.