Why Sinaloa-Style Seafood Is the Best Kept Culinary Secret in Round Rock
Most people think of Mexican food as tacos and enchiladas. On the Pacific coast of Sinaloa, food means something else entirely: raw-bar freshness, blazing chiles and citrus that cures seafood in minutes. Here's what makes it unforgettable.
The Holy Trinity of Sinaloan Flavor
Fresh Lime
Sinaloan cooking 'cooks' seafood in fresh-squeezed lime juice — curing shrimp and fish in minutes while keeping them bright, firm and clean-tasting.
Chiltepin Heat
The tiny wild chile of the Sinaloan sierra packs sharp, smoky fire. Crushed fresh into aguachile, it delivers the signature coastal kick.
Ice-Cold Freshness
The cold bar is the heart of a mariscos house. Everything is served chilled — molcajetes, towers and tostadas built to beat the heat.
Signature Dishes You Have to Experience
Start with the Aguachile — butterflied shrimp cured to order in lime and chiltepin. Move to the Torre de Mariscos, a towering stack of shrimp, octopus and tuna in salsa negra. Finish with a michelada dressed to the rim. That's Sinaloa in three rounds.
Taste the Coast in Round Rock
You don't need a flight to Mazatlán. The Fregoso family brings the mariscos tradition to 1350 E Palm Valley Blvd — cured to order, stacked high and served with live music on the weekends.
Craving it yet?
Come sit down with us at 1350 E Palm Valley Blvd — or get fresh mariscos delivered to your door.