Is 106 Seafood Underground Still Open? Current Status, Chef Updates, and Where to Find Nayarit Mariscos Now
By Marcus Vance
Before it became an open secret among national food writers, 106 Seafood Underground operated purely on word of mouth. Guests walked past parked sedans, entered a narrow side gate, and emerged onto an unadorned concrete patio shaded by tarps. Foldout tables, plastic chairs, and cold Modelo cans set the scene. There were no printed menus or point-of-sale terminals. Peñuelas worked open grills in the corner, managing raging hardwood coals with steady, instinctive precision.
The food was uncompromising. Peñuelas served coastal Nayarit mariscos executed with pristine technique. Whole snook (robalo) arrived split butterfly-style, glazed in a savory emulsification of mayonnaise, soy sauce, and secret spices before caramelizing over glowing charcoal. Platters of aguachiles Nayarit style arrived swimming in lime juices spiked with sharp chiltepín peppers, raw red onion, and firm cucumber slices. It felt less like a commercial transaction and more like Sunday dinner at an uncle’s coastal rancho.
Marcus Vance is a cybersecurity auditor and technology writer dedicated to educating the public about online safety, data privacy regulations, enterprise security, and emerging cyber threats.
