FORT WORTH

A manic grand opening has settled into a daily routine at the new Mariscos Cortez restaurant, meaning it might be possible to get a table and have a less rushed dinner.

Mariscos Cortez arrived with a trumpet fanfare worthy of the plaza in Mazatlán or Puerto Vallarta. It’s the second restaurant from the Cortez family, owners of Michelin-honored Birreria y Taqueria Cortez on U.S. 287 2 miles southeast of downtown.

The first few days were a madhouse. The weekend business has barely slowed down. But Tuesdays are slow, and a good day to enjoy this ambitious new coastal seafood restaurant at 1151 Martin Luther King Jr. Freeway, on the corner at East Rosedale Street.

The name might be Mariscos (shrimp), but the go-to dishes here are obvious: some of the best and most generous aguachile and ceviche in Fort Worth, plus beer-battered fish tacos that redefine the fish taco.

If spicy food makes you happy, Mariscos Cortez will send you into orbit.

The fish taco with beer-battered tilapia (taco capeado) at Mariscos Cortez in Fort Worth, Texas, as seen Sept. 15, 2026. The fish taco with beer-battered tilapia (taco capeado) at Mariscos Cortez in Fort Worth, Texas, as seen Sept. 15, 2026. Bud Kennedy bud@star-telegram.com

The spicy ceviche, shrimp diablo and bacon-wrapped jalapeños are all plenty hot before the addition of Valentina, the traditional hot sauce in Mexico. Mariscos Cortez has one of the best sets of table sauces in town, also offering El Yucateco habanero and “XXXtra Hot” sauces along with the milder, more savory Salsa Huichol picante or dark.

That’s only if you need more hot sauce on the spicy ceviche. It comes in a variety of plates and styles, but the most fun is the “Tostilocos,” a bag of Tostitos salsa verde chips cut open lengthwise and topped with ceviche or aguachile.

Basically, it’s a Puerto Vallarta version of a Frito pie.

“Tostilocos” with salsa verde Tostitos chips, spicy ceviche, peppers, red onion and avocado, as seen Sept. 15, 2026 at Mariscos Cortez in Fort Worth, Texas. “Tostilocos” with salsa verde Tostitos chips, spicy ceviche, peppers, red onion and avocado, as seen Sept. 15, 2026 at Mariscos Cortez in Fort Worth, Texas. Bud Kennedy bud@star-telegram.com

A shrimp diablo dinner ($17.50) was well-prepared and came out looking for all the world like shrimp creole. But the spicy shrimp (take note) need peeling, meaning the dinner requires extra effort without extra payback,

A fish taco dinner ($15) or shrimp tacos ($17) topped with slaw and pico de gallo would be a better choice. In particular, the fish tacos are loaded with beer-battered tilapia and served three to a platter with a choice of sauces. (Ask for “poca salsa,” or only a little bit of sauce.)

Naturally, the menu includes the Cortez family’s top-rated birria, served on shrimp tacos or on a shrimp birria pizza.

Mariscos Cortez is open at 9 a.m. weekdays and Saturdays. It has more room during the week, but check Yelp.com for reservations; 682-235-5193, mariscoscortez.com.

The colorful decor at Mariscos Cortez in Fort Worth, Texas, seen Sept. 15, 2026. The colorful decor at Mariscos Cortez in Fort Worth, Texas, seen Sept. 15, 2026. Bud Kennedy bud@star-telegram.com Salsa Huichol dark and picante salsas are from Tepic, Mexico, and are commonly used on seafood in Puerto Vallarta and Jalisco. They are table sauces along with Valentina at Mariscos Cortez in Fort Worth, Texas, seen Sept. 15, 2026. Salsa Huichol dark and picante salsas are from Tepic, Mexico, and are commonly used on seafood in Puerto Vallarta and Jalisco. They are table sauces along with Valentina at Mariscos Cortez in Fort Worth, Texas, seen Sept. 15, 2026. Bud Kennedy bud@star-telegram.com Cheese-stuffed shrimp wrapped in bacon are a Tuesday special at Mariscos Cortez in Fort Worth, Texas, seen Sept. 15, 2026. Cheese-stuffed shrimp wrapped in bacon are a Tuesday special at Mariscos Cortez in Fort Worth, Texas, seen Sept. 15, 2026. Bud Kennedy bud@star-telegram.com Shrimp aguachiles at Mariscos Cortez come with customer’s choice of spicy or mild green, red, black or mango habanero sauce. Shrimp aguachiles at Mariscos Cortez come with customer’s choice of spicy or mild green, red, black or mango habanero sauce. Courtesy of Mariscos Cortez The Cortez family of Birrieria y Taqueria Cortez in east Fort Worth officially opened their sister seafood concept, Mariscos Cortez, across the street from their Michelin-recommended taqueria. The Cortez family of Birrieria y Taqueria Cortez in east Fort Worth officially opened their sister seafood concept, Mariscos Cortez, across the street from their Michelin-recommended taqueria. Courtesy of Mariscos Cortez Ceviche at Mariscos Cortez comes with choices of shrimp or tilapia in spicy or non-spicy with onion, tomato, cucumber and serranos with tostadas. Ceviche at Mariscos Cortez comes with choices of shrimp or tilapia in spicy or non-spicy with onion, tomato, cucumber and serranos with tostadas. Courtesy of Mariscos Cortez Fresh shrimp served in a cocktail sauce at Mariscos Cortez, a new seafood restaurant from the family behind Birrieria y Taqueria Cortez. Fresh shrimp served in a cocktail sauce at Mariscos Cortez, a new seafood restaurant from the family behind Birrieria y Taqueria Cortez. Courtesy of Mariscos Cortez A shrimp boil and snow crab legs at Mariscos Cortez, a seafood restaurant from the family behind Fort Worth’s only Michelin recommended taqueria. A shrimp boil and snow crab legs at Mariscos Cortez, a seafood restaurant from the family behind Fort Worth’s only Michelin recommended taqueria. Courtesy of Mariscos Cortez


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Bud Kennedy’s Eats Beat

Fort Worth Star-Telegram

Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat.
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