Mariscos San Pedro

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Mariscos San Pedro Fish For People. 🎏 Mariscos San Pedro is a new Mexican seafood restaurant located in the heart of Pilsen neighborhood in the former Dusek’s restaurant space.
(1708)

Featuring sustainably sourced seafood, a finely curated wine list, seasonal cocktails, and superb spirit list from the trios of chefs of the acclaimed Le Bouchon, Obelix, and Taqueria Chingon. Within the same walls you will find premier music venue Thalia Hall, cocktail bar Punch House, and piano bar Tack Room.

03/10/2026

What we see vs what you see

26/09/2026

Don’t say we didn’t tell you.

22/09/2026

If you’re wondering what vacationing in coastal Mexico is like, it’s this..

Swipe to the end to see what Antonio Incandela looks like after making hundreds of these for service.
18/09/2026

Swipe to the end to see what Antonio Incandela looks like after making hundreds of these for service.

So fresh you can still hear the sea.
17/09/2026

So fresh you can still hear the sea.

13/09/2026

When Mick Klug Farms grapes are in season, we know what to do.

But grapes won’t be in season for long. Snag a grape tostada before they’re gone in a few weeks.

08/09/2026

The number 7 just got luckier.

And for anyone saying we have 8 Chicago train lines.. the Skokie yellow line isn’t in Chicago. C’mon now.

Now serving on our brunch menu: Cochinita Pibil Hash.Cochinita pibil is as iconic as the Mayan pyramids. It’s a slow-roa...
03/09/2026

Now serving on our brunch menu: Cochinita Pibil Hash.

Cochinita pibil is as iconic as the Mayan pyramids. It’s a slow-roasted pork dish straight from the Yucatán Peninsula of Mexico. A dish that takes meaty richness and bathes it in the flavors of the tropics. It’s a fusion of citrus and spice while retaining the dish’s signature earthy yet peppery zing. 

The name comes from a blend of Mayan and Spanish words: “cochinita” meaning “little pig” and “pibil” meaning “earth oven” or “buried”. This refers to the ancient cooking method where the meat was buried in a pit and roasted. 

Built from Mayan tradition. Cooked with multicultural techniques. Served for brunch in Pilsen.

29/08/2026

Big Al did his big one with this. Guess that’s why they call him Big Al.

27/08/2026

Stone fruit season is coming to a close. And since we source fruit at its freshest, that means so is our summer tostada. Get it while you can.

But when one season ends, another begins. And word on the street is we got another seasonal tostada about to hit the menu. Any guess on what it is?

Address

1227 W 18th Street
IL
60608

Opening Hours

Monday 17:00 - 21:00
Tuesday 17:00 - 21:00
Wednesday 17:00 - 21:00
Thursday 17:00 - 21:00
Friday 17:00 - 22:00
Saturday 11:00 - 14:30
17:00 - 22:00
Sunday 11:00 - 14:30
17:00 - 21:00

Telephone

(312) 526-3851

Website

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