Rubén Rodriguez and his wife Mirta have been preparing Sonoran style seafood, offering a variety of raw, prepared and cooked regional specialties from their seafood truck in downtown Tijuana for over 20 years. Mirta is best known for her tangy aguachile which consists of jumbo shrimps, pulpo (octopus) and huge callo de hacha (scallops). Marisco Rubén’s tangy “chili water” is made to order at your desired level of spiciness, and the seafood is, of course, fresh from the nearby Pacific.

See the blog post: http://agringoinmexico.com/2013/09/02/tijuana-cuisine-from-the-street-to-baja-med