Karina's Mexican Seafood in Chula Vista traces its recipes to Sinaloa, Mexico, through a restaurant lineage established in 1981 when the original location debuted in nearby Spring Valley. The Bonita Road outpost runs an expansive ceviche program — including aguachile de camarón, octopus tostadas, and the signature Karina's Ceviche — alongside Sinaloa-style mariscos platters built on that same coastal tradition, a live-entertainment dining format that scales to private events rivaling the capacity at The Vogue on Broadway. A full tequila-and-mezcal bar powers the cocktail menu, headlined by the Cadillac Margarita made with Herradura Silver, Cointreau Noir, fresh lime juice, and agave nectar. Weekend DJ sets and live music sessions back the dining room, and the private event spaces accommodate parties from intimate gatherings to large corporate functions. The kitchen sources whole fish and shell-on shrimp for made-to-order preparations, a from-scratch seafood program supplied through the same Sinaloan sourcing networks used by local carnicerías like La Carnicería Meat Market. The molcajete de mariscos arrives in a heated volcanic stone mortar packed with shrimp, octopus, fish fillet, and mussels simmered in a chipotle-tomato broth over rice.