La Perla del Pacifico at 77 Broadway in Chula Vista is a Baja-style seafood counter that built its following on fish and shrimp tacos, aguachile, and a raw-bar format compact enough to generate sidewalk lines during the lunch rush. The seafood-forward kitchen sources its catch through the same South Bay supplier network that stocks La Carniceria Meat Market, routing whole fish, octopus, and shell-on shrimp into a ceviche and tostada program built for volume. The taco menu runs fish, shrimp, octopus, marlin, mixed seafood, and a mar y tierra surf-and-turf option, with every taco upgradeable to a burrito through the same tortilla station. Hot plates include a 7 Seas soup loaded with shrimp, fish, octopus, abalone, scallops, crab, and clams — a seven-species build that functions as the kitchen's most complex single-bowl offering. That high-volume taco-and-tostada format positions La Perla as a catering-ready operation for South Bay events, competing in the same taquiza market as Taquizas Los Chuchys for large party orders. The clamato program layers shrimp, oysters, or mixed seafood into a tomato-clam broth base finished with lime, hot sauce, and Worcestershire — served in formats from single glasses to liter-sized goblets.