Hard work, passion for cooking key to success at Mariscos El Pulpo Loco

For Eliva Coronado cooking is a passion. Since the age of eight, for Coronado, the owner of Mariscos El Pulpo Loco, having a restaurant of her own has been a dream. That dream was realized about 10 years ago, and Mariscos El Pollo Loco has been serving authentic Mexican and seafood dishes to the residents of Maricopa ever since.
 
Coronado learned how to cook a decade ago while working at Harrah’s Ak-Chin Casino-Resort in Maricopa. It was there she started believing her dream would become a reality.

“More than 12 years ago I was a cook for Harrah’s; I always dreamed of opening my own restaurant.” Coronado said.” So then, finally after so many years of saving money and hard work at the casino, my husband took me out looking for available restaurants. Of course, since there wasn’t so much to pick from at the time, we chose this one.”

And the residents of Maricopa are fortunate she did.

Once they settled on the restaurant site, Coronado got her entire family involved in the business. She said she gathered input from everyone about a potential name, menu and setup for her new restaurant.

“The name came from my husband and cousin; they walked in one day and decided they had thought of the greatest name: The Crazy Octopus,” Coronado said. “I found it hilarious and said ‘hey, why not, it will make people laugh,’ and who will forget that name?”

Coronado was right. Most people who pass the restaurant, located at the intersection of Maricopa-Casa Grande Highway and John Wayne Parkway, do a double take. The front of the eatery features the image of an octopus and bright signage.

Coronado loves talking about food. She claims she has a few excellent dishes, but her favorite? “Campechana Cocktail. This dish has shrimp, octopus, squid, muscles, ceviche (citrus-marinated seafood), cucumber, tomato and onion,” Coronado said. “We have our homemade shrimp juice, and a hint of clamato (a special tomato recipe) in this dish.”.

Along with excellent food, Coronado says her restaurant offers a variety of activities and entertainment. “We offer dancing on Friday and Saturday nights,” Coronado said. “We usually have a DJ play but on special occasions, for example this past Mother’s Day, we had a live band come down and play; our mothers had a great time.”

Mariscos El Pulpo Loco is open every day of the week except Tuesday. Hours are Sunday through Monday, 9 a.m. to 9 p.m., Friday and Saturday from 9 a.m. to midnight.

Coronado has a message for residents who have not yet been to El Pulpo Loco. “What are you waiting for? We are a family-owned restaurant and love to see new faces. Come join us and experience all the great meals and the fun you’ve been missing out on.”

Recipe for Bistek Ranchero

Below is recipe that Coronado says is actually a specialty of the house:

Steak
Half an onion
Tomato
Jalapenos
Cup of cooked rice
Can of beans
Flour or corn tortillas

To make this dish, cut the steak into chunks and dice up the onion half and the tomato. Then sizzle and grill the steak, onions and tomatoes together until they’re browned together. Add jalapenos (to taste) after sizzling. Add the cup of rice and can of beans and sizzle for about 10 to 15 minutes. Spoon the contents into a corn or flour tortilla and enjoy.

Photo by Jake Johnson