From Mexico to Round Rock: The Heartfelt Story Behind Our Caldos de Mariscos
Before Unos Mariscos O Que had a sign, a dining room or a single michelada, it had a pot of caldo on our father's stove.
Growing up in Mexico, our father made caldos de mariscos for the family every chance he got — a piping-hot, aromatic seafood broth loaded with shrimp, fish and whatever the coast offered that day. It was his way of gathering everyone around one table.
When our family moved to Round Rock in 2012, that pot came with us. The recipe never changed: a slow-built broth, fresh seafood added at just the right moment, and the balance of heat and citrus that defines the Sinaloan coast.
Today that same caldo simmers in our kitchen every day. One spoonful and you'll understand why we opened this restaurant — it tastes like family, like Mexico, like home.
Come Try the Recipe That Started It All
Order the Caldo de Mariscos on your next visit — or get it delivered piping hot.