SeaTaco in Chula Vista runs a Baja-style seafood truck on the Broadway corridor, set behind a strip-center parking lot at 975 Broadway with a shaded outdoor dining structure, heavy-duty communal tables, and a complimentary consomé station dispensing shrimp-head broth while orders cook. The kitchen sources whole fish and shell-on shrimp through the same South Bay seafood network that supplies T & M Seafood, ensuring same-day freshness for raw preparations and grilled plates. Signature items include a chicharrón de pargo taco built on deep-fried red snapper skin, an ahi tuna tostada with sesame-soy marinade, and a habanero mango aguachile layering raw shrimp in a mango-habanero purée with red onion and cucumber. The truck's seafood-forward identity complements the Mexican frozen-treat tradition at Tocumbo Ice Cream CV within the broader Broadway corridor dessert-and-dining circuit. The campechana cocktail combines shrimp, octopus, scallop, and callo de hacha in a 20-ounce goblet with house-blended clámato, fresh lime, and a serrano-cucumber garnish.