IN GOOD TASTE: Three decades of love built Blue Marlin

Dishes displaying Sea Food Cocktail, catan and the combo platter at the Blue Marlin restaurant in San Benito are pictured here. (Staff photos by Heather Cathleen Cox)

By HEATHER CATHLEEN COX
Staff Writer
reporter@sbnewspaper.com 

Owner of the Blue Marlin restaurant in San Benito, Herminia Garcia, has owned the establishment since 1991. Garcia, who hails from Guanajuato, Mexico, speaks only Spanish. Although it’s possible that the essence of language can be somewhat lost in translation, this reviewer will do her best to capture Garcia’s expressive emotion.

Residing near the Gulf of Mexico, there is no shortage of seafood restaurants. Garcia explains, however, that her food different than other seafood. She said, “I serve my food with a lot of love. I have a job that I love, and I share this with my clients.”

With a sweet smile that could perhaps brighten even a pitch-black room, Garcia expanded, “When I first opened the restaurant, I had nothing. Through love and hard work, I have been able to survive even through tough economical times. I’m here all day, from morning to afternoon, Mondays through Sundays, and I have clients who are very loyal to me, who keep me busy. I depend on my loyal clients to come in to the restaurant to eat.”

Many patrons come to the Blue Marlin for their famous catan, or alligator gar. “The catan is a specialty here and a customer favorite,” explained Garcia. She said what makes her catan stand alone is the fact she only cooks the heart of the meat.

Additionally, her catan is not from the Valley, but rather, she has it shipped in fresh from Louisiana. According to Garcia, this makes the quality “muy diferente.”

Whether it’s breakfast, lunch or dinner, and whether you’re in the mood for Mexican food, a juicy burger or delicious sea food, the Blue Marlin has you covered. A breakfast plate many individuals reportedly enjoy here is their Huevos Rancheros plate. For the ceviche lover, try theirs as a perfect appetizer to compliment a lunch or dinner specialty.

Another delicious option is the Sea Food Cocktail, which is jam-packed with beautiful peeled shrimp that are swimming in a decadent bowl of cocktail sauce, onion and cilantro – topped off with fresh green guacamole and served with a special spicy sauce the more daring diner can opt to add in. Get the small bowl as an appetizer or the large order if you’re planning to share or if you’d like it to be your main course.

For the Mexican food connoisseur, the Carne Guisada or Enchilada plates, paired with a side of rice and beans and home-made flour or corn tortillas are sure to hit the spot.

Again, though, the owner’s son, Joe Garcia who has worked alongside his mother for the past 19 years concurred with his mother. He said, “Everyone likes the catan. That’s my favorite plate.”

Although Herminia loves all of her dishes, she served this reviewer what she calls her favorite plate: The Combo Plate. If you don’t notice it on the menu, you might have to make a side note to yourself to remember to request it next time you visit the Blue Marlin.

The combo plate consists of two large planks of fried fish, six decadent hand-battered and fried shrimp with a side salad garnished in tomato, onion slices and wedges of fresh lemon. The plate comes with your choice of flour or corn tortillas – of which this reviewer would have to recommend the divine flour tortilla, which is so big it falls off the sides of the plate on which it’s served – and French fries paired with home-made onion rings. One thing is for certain, no one is likely to walk away from the combo plate hungry, especially when it’s paired with a scrumptious Sea Food Cocktail.

Dishes at the Blue Marlin vary in price, starting under $5 for single tacos and smaller plates and ranging to $20 or more for platters which accommodate multiple (up to four) eaters. Blue Marlin is located on 615 E. Business Hwy 77 in San Benito. They can be reached by phone at (956) 399-6412. For all of your sea food or Mexican food cravings, head on over and ask to speak with Herminia. See for yourself the hands of love that created the Blue Marlin into what it is today.

(P.S. Soon, this reviewer plans to try the infamous Catan Plate that everyone seems to be raving about. I hear it tastes like chicken… Just kidding. But only about the chicken part.)

Until next time, friends, let’s keep it in good taste!

Read this story in the Oct. 17 edition of the San Benito News, or subscribe to our E-Edition by clicking here.