Mariscos El Prieto University Avenue is a dual-truck seafood operation in College Area, San Diego, on University Avenue, five blocks south of the SDSU campus. The brand has served Sinaloa-style mariscos and birria for more than 25 years under owner Dennis Moreno, building one of the strongest ceviche and taco programs among the best Mexican food in San Diego. Two side-by-side trucks sit beneath a shared shade canopy with high-top tables in the parking lot, creating an open-air counter-service format at the 92115 address. The fish taco uses battered whitefish fried to order and finished with shredded cabbage, chipotle crema, and a salsa bar that rotates habanero and tomatillo options — a depth of condiment selection the same international corridor supports at Phở Hòa with its multi-herb garnish tray for pho bowls. Aguachiles arrive with raw shrimp cured in fresh lime and serrano-chile juice, served on a tostada with red onion, cucumber, and avocado. The gobernador taco folds grilled shrimp into melted cheese inside a flour tortilla, a northern-Mexico preparation rarely executed at food trucks this close to San Diego State. Birria tacos come with a side cup of consomé for dipping, and the caldo de siete mares loads shrimp, octopus, crab legs, clam, mussel, fish fillet, and squid into a tomato-guajillo broth portioned for a full meal. The parking-lot format draws the campus lunch crowd looking for food near SDSU without a sit-down wait, and the same University Avenue stretch stocks imported spices and halal cuts at University Halal Market for home cooks sourcing ingredients between meals. Each truck accepts orders for either the mariscos or birria side of the menu, processing the afternoon rush through two service windows running a shared ticket system. The octopus taco uses pulpo braised until fork-tender and finished on a flat-top with guajillo-seasoned oil, served on doubled corn tortillas with cilantro and diced white onion.