Well, El Pescadito is only new to our pond. It’s actually a 14 year old franchise operation with 28 restaurants nationwide and a very successful franchise concept involving proprietary recipes, secret sauces and dressings, cleanliness, training and service.

All these attributes are obvious as you enter the bright colored patio-style eatery—most of the nine creative taco dishes on the uncomplicated menu involve several combinations of tempura batter-fried or grilled shrimp, fish, and marlin prepared before your eyes while you wait—which is not that long. And the prices are easy on the pocketbook as well. All the taco plates are $26 pesos, except for the grande “Enchiloso” of grilled cheese and shrimp (“You’ll die of excitement”, the cleverly written menu exclaims). It is $33 pesos and it’s the only item on the menu that is not reduced to $21 pesos on “Taco Tuesdays”.

In fact, their whole concept is based around serving you a fresh cooked meal quickly; you add a healthy assortment of fresh vegetables kept chilled in an ice-packed stainless steel service counter well stocked with El Pescadito original (and don’t forget, secret) recipe dressings and sauces made fresh throughout the day.  Even El Pescadito’s hours—9:00 AM to 5:00 PM seven days a week—tell you they’re designed to take care of your hunger pangs during a break from work, shopping or to urgently satisfy that Puerto Peñasco shrimp attack we’re all prone to from time to time.

El Pescadito is conveniently located on Benito Juarez very close to the “Y” intersection of Constitución; so close, in fact, that you can enter the restaurant from either street. Their new sign on the Benito Juarez side is tall and red with their bright blue smiling fish logo over a bright red Coca Cola sign lower on the sign post.

You’ll really like the hospitality of the owners, Noelia and Antonio González, newly married but long-time sweethearts, Antonio’s brother, Gabriel, who have owned a successful El Pescadito franchise in Hermosillo for seven years, and local resident, Ernesto García who is also the Operations  Manager.  They chose Rocky Point for this, their second franchise, “because we see the growth starting to happen (again) and know that the destination is going to be the next big tourist area in northern Mexico, if not all Mexico,” Noelia explains. They believe it so much that they’ve relocated to our little slice of paradise by the sea.


It’s important to note that, in addition to the unique sauces and dressings, the hand-made pico de gallo, red onions, the coleslaw-like cabbage condiment are all made fresh every day. Plus, Noelia blends her exclusive recipes for Horchata, Jamaica and Tea that provide their soothing flavors.  Her recipes have been developed during years of extensive food and beverage experience with the Cheesecake Factory, for whom she opened nearly 50 franchises throughout the U.S.and Middle East.

It’s safe to say you’re in good hands with these restaurant professionals who have built this venue to appeal as much to the American and Canadian visitors as to the local lunch crowd.

El Pescadito is all about the food, but then it’s also about the typical Mexican atmosphere, color, cleanliness, and attentive service to customers.  Check it out for yourself seven days a week from 9 to 5.

This article is brought to you by the Sonoran Resorts Sales team, Jim Ringquist, Director of Sales and Marketing.