La Corriente Coronado on Orange Avenue brings Baja California mariscos to Coronado Island from a restaurant group founded in Tijuana in 2010, now operating more than 15 locations across Mexico before opening this second U.S. outpost in late 2025. The kitchen occupies the ground floor of the Coronado Historical Association and Coronado Museum building at the corner of Orange and Isabella avenues, replacing the former L'Orangerie French restaurant with a raw bar running ceviches, aguachiles, and oysters by the half dozen. The signature Red Snapper Tostada layers thinly sliced raw fish with red onion, avocado, and aioli, while the Soft Shell Crab Taco wraps guajillo-pepper tempura in a handmade tortilla — two preparations representing the Tijuana-born kitchen's approach to Pacific Coast shellfish. A cocktail program built around Cucumber Mezcalitas and Serrano Margaritas accompanies 20 house-made salsa varieties, each calibrated to specific protein pairings across the menu. The Coronado location mirrors the La Jolla original's emphasis on raw Pacific seafood but adds a triangular patio at the museum's corner lot, extending the island's Coronado Mexican food corridor south along Orange Avenue past Miguel's Cocina. The raw bar's most complex preparation is the aguachile negro, which cures shrimp in a black-chili citrus marinade with cucumber, red onion, and serrano peppers over a crisp tostada finished tableside with fresh lime and avocado.