{"id":2195,"date":"2026-09-09T15:47:10","date_gmt":"2026-09-09T21:47:10","guid":{"rendered":"https:\/\/iheartvallarta.com\/bicho-marisqueria-un-puesto-de-marisco-en-puerto-vallarta-con-ambiciones-de-estrella-michelin\/"},"modified":"2026-09-14T13:56:04","modified_gmt":"2026-09-14T19:56:04","slug":"bicho-marisqueria-un-puesto-de-marisco-en-puerto-vallarta-con-ambiciones-de-estrella-michelin","status":"publish","type":"post","link":"https:\/\/iheartvallarta.com\/es\/bicho-marisqueria-un-puesto-de-marisco-en-puerto-vallarta-con-ambiciones-de-estrella-michelin\/","title":{"rendered":"Bicho Marisquer\u00eda: un puesto de marisco en Puerto Vallarta con ambiciones de estrella Michelin"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"2195\" class=\"elementor elementor-2195 elementor-2114\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4d7fd83 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4d7fd83\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-771cd08\" data-id=\"771cd08\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-134c98b elementor-widget elementor-widget-text-editor\" data-id=\"134c98b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t<style type=\"text\/css\" id=\"134c98b-inline-css\"><\/style>\t\t\t\t\t\t\t<p><em><span style=\"font-weight: 400\">En el barrio de Cinco de Diciembre de Puerto Vallarta, Bicho Marisquer\u00eda sirve algunos de los sabores m\u00e1s sorprendentes de la ciudad. <\/span><\/em><\/p><p><span style=\"font-weight: 400\">Los tacos de pescado, por ejemplo: los filetes se ba\u00f1an en un toque \u00e1cido de masa madre y se fr\u00eden hasta quedar dorados y crujientes.<\/span><\/p><p><span style=\"font-weight: 400\">Tortillas caseras en un arco\u00edris de sabores como remolacha rosa brillante, pl\u00e1tano y c\u00farcuma de color amarillo intenso, algas de color verde oscuro o cacao y canela de color marr\u00f3n dorado, todo mezclado con or\u00e9gano y s\u00e9samo negro. <\/span><\/p><p><span style=\"font-weight: 400\">Acompa\u00f1a tus tacos con una <\/span><i><span style=\"font-weight: 400\">salsa mulata <\/span><\/i><span style=\"font-weight: 400\">que combina chiles <\/span><i><span style=\"font-weight: 400\">cola de rata <\/span><\/i><span style=\"font-weight: 400\">o <\/span><i><span style=\"font-weight: 400\">chile de \u00e1rbol<\/span><\/i><span style=\"font-weight: 400\"> con <\/span><i><span style=\"font-weight: 400\">chapulines molidos <\/span><\/i>salados. <span style=\"font-weight: 400\">As\u00ed es: grillos secos y molidos. Es exquisito.  <\/span><\/p><p><span style=\"font-weight: 400\">Esta fue la primera de mis muchas comidas en Bicho. Mi marido y yo acab\u00e1bamos de mudarnos a Cinco, nuestra nevera segu\u00eda vac\u00eda y nos rug\u00edan las tripas, as\u00ed que decidimos salir por la puerta, elegir una direcci\u00f3n y dejar nuestro destino culinario en manos del universo. El universo nos llev\u00f3 a un modesto puesto de marisco en la esquina de Colombia y Argentina, donde una mujer nos recibi\u00f3 con un c\u00e1lido \u201c  <\/span><i><span style=\"font-weight: 400\">Buenas tardes<\/span><\/i><span style=\"font-weight: 400\">\u201d y nos invit\u00f3 a sentarnos. <\/span> <\/p><p><span style=\"font-weight: 400\">Mientras tom\u00e1bamos asiento, se present\u00f3: Delia Flores, una <\/span><i><span style=\"font-weight: 400\">Pata Salada,<\/span><\/i><span style=\"font-weight: 400\"> o nativa de Puerto Vallarta, que creci\u00f3 a solo unas casas de esta esquina. Se notaba que sus ra\u00edces en el barrio eran profundas; parec\u00eda conocer a todo el que pasaba por all\u00ed.  <\/span><\/p><p><span style=\"font-weight: 400\">\u201cEsta es <\/span><i><span style=\"font-weight: 400\">la esquina que domina<\/span><\/i><span style=\"font-weight: 400\">\u201d, brome\u00f3, \u201cLa esquina que domina Cinco de Diciembre.\u201d<\/span><\/p><p><span style=\"font-weight: 400\">Delia es due\u00f1a de Bicho junto a su hijo Mario, chef profesional y creador del innovador men\u00fa. <\/span><\/p><p><span style=\"font-weight: 400\">Unas semanas despu\u00e9s, escuchamos la historia de Bicho de boca del propio Mario. Mientras la freidora chisporroteaba y las tortillas se inflaban en la  <\/span><i><span style=\"font-weight: 400\">plancha<\/span><\/i><span style=\"font-weight: 400\">, Mario explic\u00f3 que, para \u00e9l, Bicho no es solo un puesto de marisco. Es el lugar donde, tras una d\u00e9cada como exitoso chef profesional seguida de un periodo de depresi\u00f3n, Mario se reencontr\u00f3 con su amor por la cocina.  <\/span><\/p><p><span style=\"font-weight: 400\">\u201cMi padre era de El Salvador y sol\u00eda llamarme \u2018bicho\u2019, que es una forma coloquial salvadore\u00f1a de decir \u2018ni\u00f1o\u2019\u201d, dijo Mario, pas\u00e1ndome una <\/span><i><span style=\"font-weight: 400\">tostada de aguachile<\/span><\/i><span style=\"font-weight: 400\">: gambas curadas en una salsa de chile negro ahumado que equilibraba el toque c\u00edtrico con una profundidad picante y sabrosa. Me anim\u00f3 a coronar mi tostada con una guarnici\u00f3n \u00e1cida de flores de hibisco y col ahumada llamada  <\/span><i><span style=\"font-weight: 400\">curtido<\/span><\/i><span style=\"font-weight: 400\">. <\/span> <\/p><p><span style=\"font-weight: 400\">\u201cCuando cre\u00e9 Bicho, tambi\u00e9n estaba cuidando de mi ni\u00f1o interior\u201d.<\/span><\/p><h2><span style=\"font-weight: 400\">De chef ejecutivo al agotamiento<\/span><\/h2><p><span style=\"font-weight: 400\">Mario forj\u00f3 una carrera admirable en la escena de hoteles y restaurantes de lujo de Puerto Vallarta, llegando a abrir dos restaurantes propios. Ambos prosperaron, pero algo no iba bien. <\/span><\/p><p><span style=\"font-weight: 400\">\u201cMis negocios daban dinero, pero me sent\u00eda muy triste\u201d, record\u00f3 Mario. \u201cNo quer\u00eda cocinar ni hacer nada\u201d. <\/span><\/p><p><span style=\"font-weight: 400\">\u00bfLa soluci\u00f3n? Tomarse un descanso. \u201cDej\u00e9 ambos restaurantes\u201d, explic\u00f3. \u201cPero eso despej\u00f3 el camino para algo nuevo\u201d.   <\/span><\/p><h2><span style=\"font-weight: 400\">Mantenlo costa: un nuevo enfoque<\/span><\/h2><p><span style=\"font-weight: 400\">Con el tiempo, la oscuridad se disip\u00f3 y la motivaci\u00f3n de Mario regres\u00f3. Cuando se hizo cargo del puesto de tacos que ahora es Bicho, primero estudi\u00f3 la oferta gastron\u00f3mica del barrio. Vio muchos puestos que serv\u00edan birria, asada y pastor, pero ninguno vend\u00eda marisco, algo sorprendente dada la ubicaci\u00f3n costera de Vallarta. Entonces, un amigo le dio un consejo que hizo que todo encajara.   <\/span><\/p><p><span style=\"font-weight: 400\">\u201cMi amigo me dijo: \u2018Mantenlo costa\u2019\u201d, explic\u00f3 Mario. \u201cSupe que ten\u00edamos que hacer marisco, y ten\u00edamos que hacerlo como nadie m\u00e1s\u201d.  <\/span><\/p><p><span style=\"font-weight: 400\">Como para recalcar el punto, Mario me sirvi\u00f3 un plato de empanadas rellenas de marl\u00edn ahumado, mozzarella, albahaca y cilantro, todo envuelto en una tortilla de pl\u00e1tano y c\u00farcuma y frito; una combinaci\u00f3n perfecta de umami dulce, picante y fundente.<\/span><\/p><h2><span style=\"font-weight: 400\">Qu\u00e9 es lo pr\u00f3ximo para Bicho<\/span><\/h2><p><span style=\"font-weight: 400\">Bicho lo ha \u201cmantenido costa\u201d desde 2022, deleitando a los comensales con tacos, tostadas y empanadas de pescado, gambas, ostras y calamares. Mario planea expandirse a un local f\u00edsico donde pueda ofrecer un men\u00fa m\u00e1s sofisticado y una experiencia de mayor nivel. Incluso espera conseguir una estrella Michelin alg\u00fan d\u00eda, una ambici\u00f3n elevada pero no irreal, ahora que   <\/span><a href=\"https:\/\/guide.michelin.com\/en\/article\/michelin-guide-ceremony\/every-michelin-starred-restaurant-in-mexico-for-2026-and-the-year-s-key-trends\"><span style=\"font-weight: 400\">los restaurantes de Jalisco han entrado en la Gu\u00eda Michelin<\/span><\/a><span style=\"font-weight: 400\">.<\/span><\/p><p><span style=\"font-weight: 400\">Mario tambi\u00e9n se asoci\u00f3 con su madre, Delia, queriendo conocerla no solo como madre, sino como adulta.<\/span><\/p><p><span style=\"font-weight: 400\">\u201cA veces no estamos de acuerdo en la forma correcta de hacer las cosas\u201d, ri\u00f3 Delia. \u201cPero he aprendido a dar un paso atr\u00e1s y confiar en \u00e9l\u201d. <\/span><\/p><p><span style=\"font-weight: 400\">Para Mario, trabajar junto a su madre es una forma m\u00e1s de cuidar de Bicho: tanto el puesto de marisco como el ni\u00f1o que una vez fue. <\/span><\/p><p><span style=\"font-weight: 400\">\u201cElla entiende qui\u00e9n soy ahora\u201d, dijo Mario. \u201cYo soy Bicho, y Bicho soy yo\u201d.<\/span><\/p><h2><span style=\"font-weight: 400\">Visita Bicho Marisquer\u00eda<\/span><\/h2><p><span style=\"font-weight: 400\">Bicho Marisquer\u00eda se encuentra en el barrio Cinco de Diciembre, en la esquina de las calles Colombia y Argentina, a una manzana al este de la Parroquia Nuestra Se\u00f1ora del Refugio. Abren de lunes a s\u00e1bado, de 11:30 a 17:00. <\/span><\/p><p><span style=\"font-weight: 400\">Instagram: <\/span><a href=\"https:\/\/www.instagram.com\/bicho_marisqueria\/\"><span style=\"font-weight: 400\">@bicho_marisqueria<\/span><\/a><br \/><span style=\"font-weight: 400\">Facebook: <\/span><a href=\"https:\/\/www.facebook.com\/p\/Bicho-Marisqueria-100084267336700\/\"><span style=\"font-weight: 400\">Bicho Marisqueria<\/span><\/a><\/p><p>CR\u00c9DITO DE LAS FOTOS: <strong>Alan Bader<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7f753ce elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7f753ce\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column 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decoding=\"async\" alt=\"Salsas\" \r\n\t\t\t\t\t src=\"https:\/\/i0.wp.com\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Salsas.jpg?w=1200&#038;ssl=1\" \r\n\t\t\t\t\t data-image=\"https:\/\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Salsas.jpg\"\r\n\t\t\t\t\t data-description=\"\" \/>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img data-recalc-dims=\"1\" decoding=\"async\" alt=\"Mario\" \r\n\t\t\t\t\t src=\"https:\/\/i0.wp.com\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Mario.jpg?w=1200&#038;ssl=1\" \r\n\t\t\t\t\t data-image=\"https:\/\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Mario.jpg\"\r\n\t\t\t\t\t data-description=\"\" \/>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img data-recalc-dims=\"1\" decoding=\"async\" alt=\"Raul with fish taco.jpg\" \r\n\t\t\t\t\t src=\"https:\/\/i0.wp.com\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Raul-with-fish-taco.jpg.jpeg?w=1200&#038;ssl=1\" \r\n\t\t\t\t\t data-image=\"https:\/\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Raul-with-fish-taco.jpg.jpeg\"\r\n\t\t\t\t\t data-description=\"\" \/>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img data-recalc-dims=\"1\" decoding=\"async\" alt=\"Raul con tortilla\" \r\n\t\t\t\t\t src=\"https:\/\/i0.wp.com\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Raul-con-tortilla.jpg?w=1200&#038;ssl=1\" \r\n\t\t\t\t\t data-image=\"https:\/\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Raul-con-tortilla.jpg\"\r\n\t\t\t\t\t data-description=\"\" \/>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img data-recalc-dims=\"1\" decoding=\"async\" alt=\"Preparing Fish Tacos\" \r\n\t\t\t\t\t src=\"https:\/\/i0.wp.com\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Preparing-Fish-Tacos.jpg?w=1200&#038;ssl=1\" \r\n\t\t\t\t\t data-image=\"https:\/\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Preparing-Fish-Tacos.jpg\"\r\n\t\t\t\t\t data-description=\"\" \/>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img data-recalc-dims=\"1\" decoding=\"async\" alt=\"Fish Tacos.jpg\" \r\n\t\t\t\t\t src=\"https:\/\/i0.wp.com\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Fish-Tacos.jpg.jpeg?w=1200&#038;ssl=1\" \r\n\t\t\t\t\t data-image=\"https:\/\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Fish-Tacos.jpg.jpeg\"\r\n\t\t\t\t\t data-description=\"\" \/>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img data-recalc-dims=\"1\" decoding=\"async\" alt=\"Fryer\" \r\n\t\t\t\t\t src=\"https:\/\/i0.wp.com\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Fryer.jpg?w=1200&#038;ssl=1\" \r\n\t\t\t\t\t data-image=\"https:\/\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Fryer.jpg\"\r\n\t\t\t\t\t data-description=\"\" \/>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img data-recalc-dims=\"1\" decoding=\"async\" alt=\"Tara at Bicho\" \r\n\t\t\t\t\t src=\"https:\/\/i0.wp.com\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Tara-at-Bicho.jpg?w=1200&#038;ssl=1\" \r\n\t\t\t\t\t data-image=\"https:\/\/iheartvallarta.com\/wp-content\/uploads\/2026\/08\/Tara-at-Bicho.jpg\"\r\n\t\t\t\t\t data-description=\"\" \/>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>En el barrio de Cinco de Diciembre de Puerto Vallarta, Bicho Marisquer\u00eda sirve algunos de los sabores m\u00e1s sorprendentes de la ciudad. Los tacos de pescado, por ejemplo: los filetes se ba\u00f1an en un toque \u00e1cido de masa madre y se fr\u00eden hasta quedar dorados y crujientes. 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