mariscos altata              web page under construction
 
Call Us at (623) 247-0731

mariscos altata

5828 w. indian school rd.

phoenix az 85031

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About Us

It doesn't matter what neighborhood you live in. if you loveMexican seafood, you'll want to drive to Mariscos Altata., its among the best Mexican seafood restaurant in town .

The manu says "Orgullo Sinaloense the pride of sinaloa" the coastal state that stretches along the sea of Cortes south of sonora. I understand the pride. This place has everything you'd want in a neighborhood Mexican restaurant

You want atmosphere? There's a fun, uncontrived air at this unpretentious spot, With granite tables a few paintings and 3 big flat-screen televisions. A non-stop paradeof chirrines/band marched though during your visit, delighting the appreciative clientele. When the chirrines depart, someone will probably load up the jukebox and keep the energetic music blaring. You may also encounter wandering street vendors, who stop in offening everything from flowers, breads, pies,  babe guitar drums etc.

The menu has English translations of the dishes and ingridients. And just wait until you taste what the servers are bringing out of the kitchen.

It's hopless to advise against filling up on warm chips and salsa. They're just too temting, and they go great with an icy mexican beer.

Freshness and skillful preparation distinguish the seafood here. The appetizer tostada de ceviche are scrumptious, espacially the one featuring a lively mix of scallops, shrimp or fish

It's hard to say if the seafood cocktails are appetizers or main dishes. I suppose it depends on your appetite. I just know i wouldn't leave here without ordering one.

The oversized campechana especial is fully loaded, packed withscallops, shrimp, squid, octopus, adalone and snails, if you prefer not to mingle your species, you can get single veriety cacktails.

Although the cocktail liquid is plenty zesty, it's even zestier once you shake in a few drops of spicy chile, there are eight varieties of chile sauce at the table and a few squeezes of lime.

the main dishes fall into two categories: wonderful, and out-of-this-world. :-)

i have fond memories of going to Rocky Point, sitting in a beachfront shack and eating right-out-of-the-sea fish steamed in aluminum foil. Now i have fond memories of eating it at mariscos altata, too.

What a package: snapper, shrimp, octopus, snails, and vegatables in a glorious mashroom cream sauce., Becareful opening the foil: The aromatic vapors hissing out can make you woozy.

In the same class is the shrimp culichi, meaty, tail-on shrimp in an addictive poblano chile cheese sause flecked with cabbage and corn.

The rest of the main dish cast could be stars elsewhere. The conbinacion Avandaro showcases grilled snapper, two yellow chiles stuffed with marlin, two big, breaded fried shrimp and two big, luscious, bacon-wrapped shrimp stuffed with cheese, plus rice and beans, for a bargain price.

Meanwhile, the 7 mares cocktail is stocked with enough shrimp, octopus, crab, scallops, fish, oyster and snails to keep Shamu happy.

And you better make sure that who ever shares the mariscada platter for two with you has an appetite because the amount of fish, shrimp, octopus, snails, peppers and onionf on this platter is staggering.

REGULARS HERE ALSO KNOW TO ASK FOR MARISCOS ALTATA SECRET WEAPON: '"CHAKA LECHE'" IT IS A HOUSEMADE SAUCE WHOSE INGREDIENTS INCLUDE Coca-Cola AND CHILES. RICH, DARK, SPICY AND MYSTERIOUS, IT ADDS A STUNNING DIMENSION TO WHATEVER YOU PUT IT ON.