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  • Writer's pictureRose Bud

RestauRanting: El Pescador Mexican Grill

See what’s buzzin’ inside the new Hive Lounge!


El Pescador is a casual dining restaurant that started in the city of Bell Gardens, in 1983 and since, has become a chain. With a name like “the fisherman,” one can expect a seafood-focused menu of classic Mexican food, beer and cocktails.

Tall water fountains adorn the building’s exterior along with a vibrant landscape. In December 2017, El Pescador won the Planning Design Award from the City’s Planning Commission. Well deserved!

Come along inside and have a seat in the sleek reception area as you wait for your table. Down the hall to the left, is the entrance to the lounge–a short distance from the main dining space, which is to the near right.

El Pescador manufactures it's own 100% blue agave tequila and is the principal liquor used in their margaritas.

We tasted the wrath of the Diablo Margarita (left) with tequila, Mango Chamoy Syrup mix, Tripple Sec and sweet & sour.

In the center is a signature Cantarito. This cocktail is prepared with

tequila, lime juice and a secret recipe that tastes very much like grapefruit.

Mangoneada is a growing food trend. The treat is inspired by “mango con chile.” People love it for the mango’s fresh and sweet properties, while experiencing some heat from the spicy condiments. Today, we had to have it! The Mangoneada Margarita is made with tequila, mango syrup, chamoy, Triple Sec, sweet & sour, and a chili rim.

The new Hive Lounge inside El Pescador features a large bar, bumping sound system and over 30 TV's. I had a meet-up with a large group of friends, at this location. We had fun trying signature cocktails and conversing with hip music playing in the background.

The sports bar and lounge got it's name after the decor began to resemble a honeycomb. The spacious lounge is dimly lit, has a high ceiling, and is

perfect for large parties.

Call us "meat-lovers," but my friends and I, devoured the Molcajete. What

make this particular dish so special is it’s presentation. It is served in a hot lava mortar stone "molcajete." Traditionally used to make fresh salsa, these days it’s a vessels for a plethora of meats. Grilled steak, chicken, shrimp, chorizo, queso fresco and cactus make a mouthwatering arrangement. At the base of the bowl is the house special hot sauce. This dish is served with a side of rice, beans and guacamole.

Similarly, there is a Seafood Molcajete. Bacon wrapped shrimp, breaded shrimp, garlic shrimp, fish fillet, octopus, a type of abalone, queso fresco and cactus. Also comes with a side of rice, beans and guacamole.

We ordered a lot of shareable items including the Breaded Crispy Calamari.

I love Aguachiles and enjoy making this dish at home. Raw shrimp are marinated in a green jalapeño sauce that tickles my fancy. I would rate the heat level as mild.

The Jamaica Margarita is garnished with dry hibiscus and a sugar rim. It is made with the house tequila, Hibiscus Syrup, Triple Sec and sweet & sour.

There are half shelled oysters underneath the ceviche or Ostiones Preparados con ceviche. My friends and I shared this fun appetizer as we sipped on margaritas. We created an oyster shooter, then scooped up the ceviche with tortilla chips.

A trio of Sopes features carnitas, chicken and beef with all the trimmings.

Oh how I loved tamarind as a kid! I still do, but these days I alternate. The Tamarindo Margarita has a chili rim to continue the sweet and spicy theme.

The Carne Asada is very tender and flavorful. I love the detail of the grilled onions and jalapeño.

Indulge on the lighter side with two grilled fish tacos topped with pico de gallo. Make it a Fish Taco combo with beans, rice and a dollop of potato salad.


2322 S Mountain Ave

Ontario, CA 91762


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