Sinaloa Mexican & Seafood

The first time I walked into Sinaloa Mexican & Seafood, tucked along 1759 Oceanside Blvd, Oceanside, CA 92054, United States, I wasn’t expecting much more than a quick lunch. Instead, I found myself staying an extra 40 minutes, chatting with the staff about how they prep their ceviche each morning and watching a family celebrate a birthday with sizzling shrimp molcajete. It’s one of those diners where the menu doesn’t try to be trendy, it just works.

One dish that keeps showing up in local reviews is the best shrimp tacos in North County, and after ordering them myself, I get the hype. The shrimp are grilled over high heat, tossed with garlic, then layered onto warm corn tortillas with shredded cabbage and a drizzle of chipotle crema. According to the Seafood Nutrition Partnership, shrimp is one of the most consumed seafood items in the U.S., with Americans eating over 4 pounds per person each year, and this spot shows exactly why-it’s affordable, versatile, and insanely flavorful when handled right.

I asked the cook how they keep their seafood tasting so clean, and he explained their process: fresh deliveries three times a week, everything washed in cold filtered water, then portioned and marinated in-house. That tracks with what the FDA recommends for seafood handling, especially keeping shellfish under 40°F to avoid bacterial growth. You can taste the difference, especially in the ceviche. The citrus hits bright, not sour, and the fish stays firm without turning rubbery, which is a rookie mistake a lot of places make.

What also surprised me is how balanced the menu feels. You can go heavy with a fried fish burrito, but you can just as easily order grilled tilapia with steamed veggies and black beans. The American Heart Association notes that replacing red meat with seafood even twice a week can reduce heart disease risk, and this diner quietly supports that without preaching about it.

Another standout is the fresh mariscos platter, piled with oysters, octopus, shrimp, and crab legs. I watched them assemble one from scratch during a busy Saturday rush, layering each ingredient in a chilled metal tray, finishing with sliced avocado and house-made salsa verde. It’s not just thrown together; there’s a rhythm to it that shows experience.

The location itself is a win. Being right off Oceanside Boulevard means beachgoers wander in still sandy from the pier, while locals treat it like their regular hangout. I overheard a couple arguing playfully over whether the carne asada fries or the seafood enchiladas were better, which tells you a lot about how broad the appeal is.

Staff-wise, you don’t get that forced friendliness. It’s more like you’re eating at someone’s kitchen table. When I asked for a recommendation, the cashier didn’t hesitate before saying the house-made ceviche mixto, and then added, “If you don’t like it, I’ll swap it for something else.” That level of confidence builds trust fast.

There are a few gaps, though. The diner can get noisy during peak hours, and parking is tight on weekends. Also, while they accommodate allergies, the kitchen is small, so cross-contamination is always a possibility-something people with severe shellfish sensitivities should keep in mind.

Still, when you look at the combination of solid menu variety, consistently positive reviews online, and a loyal crowd that spans tourists and locals, it’s clear why this place sticks around. It isn’t pretending to be upscale or reinventing Mexican seafood. It’s doing the classics with care, grounded in the flavors of Sinaloa and the laid-back rhythm of Oceanside.