As merengue music pounds in the background, groups of seafood lovers file into this under-the-radar joint in Tysons. They’ve come to experience the Sinaloan cuisine that originated in coastal towns like Mazatlán on northern Mexico’s west coast.
At Mariscos el Malecon, a multigenerational crowd begins by snacking on whole tortillas, dipping pieces into scorching green and red salsa. Cellphones rise when the heaping platters of seafood sail to the table. First, a tray of spiced shrimp surrounded by cucumbers and tomatoes, then a pineapple halved and topped with creamy shrimp, octopus, and avocado.
Mariscos means seafood, but you’ll still find meaty burritos, tacos, and enchiladas on the menu. Most items share similar ingredients — shrimp, crab, scallops, lobster, and octopus all imported from Mexico — so it’s difficult for a first-time diner to grasp the subtleties. Adventurous eaters might try the crab sushi rolled in cream cheese and Hot Cheetos or a shooter of scallops, shrimp, and octopus in Clamato juice.
The family-owned restaurant has gained attention for its flashier items like the Pulpo a la Parrilla, a floral-shaped grilled octopus served on a sizzling iron skillet. Michelada Malecon cocktail is an Insta-worthy bloody mary with a beer bottle turned upside down, its rim decorated in chili dust, shrimp, pineapple, and cucumber slices. Most photogenic of all is Six El Solitario, a seafood tower coated in culichi (Sinaloa chili sauce) and surrounded by cans of Mexican beer, each with a shrimp and lime jutting from the lip.
There’s often live music, and even horses on Cinco de Mayo. Grab a spot on the patio. The view of the parking lot isn’t much, but the party’s on the plate. 8119B Watson St., McLean
Feature image of seafood tower courtesy Mariscos el Malecon
This story originally ran in our July issue. For more stories like this, subscribe to Northern Virginia Magazine.
