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Over the years, Los Arbolitos has faced many challenges, including the pandemic’s toll on the restaurant industry. True to our roots, we embraced the values of generosity and service, supporting our team and community by providing meals to those in need.
As our founder Don Diego Cota once said, “Restaurants may close, but that doesn’t mean the stoves stop. Go out and share food with those who need it most.” These words continue to inspire our commitment to our customers, employees, and communities.
At Mariscos Los Arbolitos de Cajeme, we take pride in offering a one-of-a-kind dining experience that blends the finest seafood and meat dishes.
With fresh, top-quality ingredients and exceptional service, we aim to delight every guest who walks through our doors.Our mission is simple: to satisfy your love for great food with premium products and outstanding service.
We continuously strive to improve, ensuring each visit exceeds your expectations and leaves you with lasting memories.From our humble beginnings in 1988 as a small seafood stand on a street corner in Ciudad Obregón, Sonora, Mariscos Los Arbolitos has grown into a global name. Inspired by his father’s experience as a waiter at the renowned “Los Arbolitos” in Los Mochis, Sinaloa, Juan Diego Cota Cota dreamed of building a restaurant that celebrated family, tradition, and flavor.
Together, they turned their vision into reality, starting with fresh shrimp and fish sales and growing into a celebrated dining destination.
Today, with over 18 locations across Mexico and 3 in the United States, Mariscos Los Arbolitos de Cajeme is more than just a restaurant—it’s a proud tradition of Mexican seafood excellence.
Every location reflects our founding principles: serving fresh, flavorful dishes with the warmth and hospitality that make every guest feel at home.
To satisfy the appreciation for fine cuisine through outstanding service and the highest quality attention.
To grow with honesty and responsibility as the country's foremost seafood restaurant.
Respect, solidarity, honesty, humility, consideration for others, discipline, commitment.
Se lo considera un superalimento magro y ecológico, y está recibiendo críticas muy favorables por su sabor delicioso, sus beneficios para la salud y su pedigrí ecológico. El barramundi ha sido valorado durante generaciones en Australia, por su sabor suave y mantecoso, y su textura suculenta.
Desde el 2010 se encuentra disponible en supermercados y restaurantes en los Estados Unidos y Europa. Con solo 137 kcal por cada 140 g (casi la mitad que el salmón), 2,5 g de grasa no saturada y mucha proteína magra es genial para una dieta saludable. A diferencia de la tilapia, el barramundi proporciona un equilibrio ideal de niveles de omega 6 a omega 3. A diferencia de otros peces carnívoros, como el salmón o bacalao, el barramundi vive de una dieta ampliamente vegetariana, debido a su capacidad única de sintetizar los ácidos grasos omega 3 de las plantas. El salmón cultivado, por ejemplo, puede requerir hasta 2,25 kg de peces pequeños para producir cada libra de producto. En libertad, el barramundi es un pez que se puede pescar tanto en la costa este de Australia como en Nueva Guinea; puede medir hasta 2 m y pesar 60 kg. El barramundi criado en estanques pasa los controles de salud sin problema alguno. En ningún momento se utilizan hormonas, antibióticos, o cualquier aditivo, y las rigurosas pruebas eliminan el riesgo de contaminación de mercurio, PCB y otros contaminantes. Este pescado aparece en los menús de los restaurantes y, actualmente es la opción preferida por los nutricionistas. Con la mitad de calorías que el salmón, pero igual cantidad de ácidos grasos Omega 3, es una excelente opción rica en nutrientes.
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