FISHERSVILLE — A new Mexican restaurant with a bit of a twist on the traditional offerings this area is used to will be coming soon to Augusta County. Mariscos El Barco Bar and Grill will be opening soon at 12 Old Oaks Drive in Fishersville’s Myers Corner. It will be located in the former Augusta Kitchen.
A restaurant spokesperson, Mariangeli Alicea Saez, said the owners are still waiting on a few licenses but the plan is to be open to the public in April. Alicea Saez is with the consulting firm Elevate, which works specifically with Latino entrepreneurs.
It’s a family owned business with locations in Charlottesville, Manassas and two in Richmond. Alicea Saez said the owners — Carlos and Leopoldo Lugo — are from the Richmond area and have resisted offers to open up locations outside of Virginia, wanting to stay in their home state.
“They started out three years ago in Richmond,” Alicea Saez said. “The concept is Mexican seafood, Sinaloa style.”
The name — Mariscos El Barco — translates into English as seafood boat. Sinaloa, a state in Northwest Mexico that borders the Gulf of California, is known for its seafood production.
Alicea Saez said El Barco will also be offering items from the grill, including a variety of tacos, fajitas, quesadillas, enchiladas and burritos for those who want more traditional Mexican food.
When the family first opened the restaurant it featured seafood almost exclusively, catering to Latinos who couldn’t find the style of seafood in Virginia that they enjoyed, Allicea Saez said. They slowly added some items from the grill for those who came into a Mexican restaurant expecting traditional food.
“But definitely people will be able to experience Mexican-style seafood,” Alicea Saez said.
Included among the many seafood dishes on the Fishesville menu are:
- PULPO ASADO— Grilled octopus, served with a side of rice, salad, and French fries.
- LANGOSTINOS— Prawn shrimp cooked in Sinaloa style sauce.
- CAMARONES AL GUSTO — Grilled shrimp cooked your style served with rice, side salad, French fries, garlic bread.
- MOJARRA CUCARACHA— Whole fried tilapia, topped with shrimp in homemade red sauce. Served with a side of white rice, salad and French fries.
- SNOW CRAB LEGS— Snow crab legs in a house blend mojo, served on top of onions, tomatoes, cucumbers.
- CHICHARRON DE PESCADO— Lightly battered fried fish, served with a sweet and spicy dipping sauce.
- GRILLED SALMON— Grilled salmon served with pico de mango, white rice, grilled vegetables and garlic bread.
- COCO RELLENO— Shrimp, crab, scallops, and octopus cooked in a creamy mushroom sauce and topped with melted cheese.
Other, non-seafood dishes include:
- ARRACHERA MEXICANA— Grilled steak, accompanied with sauteed peppers, onions, cactus and beans with queso fresco.
- COWBOY STEAK— Rib-eye steak topped with grilled poblano peppers, onions. Served with mashed potatoes and grilled mushrooms, squash, zucchini.
- TOPO POLLO — Sliced chicken breast topped with gilled with mushrooms, onions, cheese dip and mole sauce. Served with rice, beans and tortillas.
- CARNITAS — Tender chunks of pork served with rice, beans, guacamole salad and flour tortillas.
- SINCRONIZADA — Grilled tortilla stuffed with mushrooms, spinach, cheese, onions, tomatoes, chopped avocados and sliced jalapeño peppers. Served with rice.
There’s also a lunch menu that will be served between 11 a.m. and 2:30 p.m., and a kids menu that includes chicken nuggets and macaroni and cheese among other items. And the main menu includes appetizers, nachos and salads.
El Barco will also have a drink menu with margaritas, mojitos, tequila, wine and beer. They will also offer iced tea, water, juice, Jarritos, aqua fresca and Mexican Coke made with real cane sugar.
“Fishersville was a growing area,” Alicea Saez said about the reason for choosing the new location. “There seemed to be a need for something different. We just thought Fishersville was a good fit for the concept.”
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— Patrick Hite is a reporter at The News Leader. Story ideas and tips always welcome. Contact Patrick (he/him/his) at phite@newsleader.com and follow him on Twitter @Patrick_Hite. Subscribe to us at newsleader.com.
