Mariscos San Pedro, the Mexican seafood restaurant at the historic Thalia Hall in the Pilsen neighborhood, defies expectations with seriously whimsical techniques from a trio of acclaimed chefs. Their stunning shrimp gobernador, has become one of their signature dishes with good reason. But Louisa Kung Liu Chu is declaring it Chicago-style, with a defining crispy cheese wrap, around velvety crustaceans. It looks nothing like the legendary governor’s taco. The original, essentially a shrimp quesadilla, has a story that’s often mistold. It was created for a campaigning Mexican governor in 1987 at Los Arcos restaurant in Mazatlán, where it’s trademarked. The lore behind the Chicago-style shrimp gobernador began in just the last few years, and may be a case of multiple discovery or simultaneous invention. But it’s far from the only creative dish from the deep sea of culinary talent at Mariscos San Pedro, owned by chefs Marcos Ascencio and Oliver Poilevey with pastry chef Antonio Incandela. Tap on our bio link to read more. —— Photo 1: The octopus Sonoran dog at Mariscos San Pedro. (@mariscossanpedro) Photo 2: The brandade dorados taco. Photo 3: Chef/partner Oliver Poilevey, from left, chef/partner Marcos Ascensio, and pastry chef/partner Antonio Incandela Antonio Incandela in their restaurant. Photo 4: The breakfast tacos with salsas on the side. Photo 5: People walk past the building housing the restaurant Mariscos San Pedro on Jan. 30, 2025. ? Louisa Kung Liu Chu / Chicago Tribune ? Terrence Antonio James / Chicago Tribune

Mariscos San Pedro, the Mexican seafood restaurant at the historic Thalia Hall in the Pilsen neighborhood, defies expectations with seriously whimsical techniques from a trio of acclaimed chefs.

Their stunning shrimp gobernador, has become one of their signature dishes with good reason. But Louisa Kung Liu Chu is declaring it Chicago-style, with a defining crispy cheese wrap, around velvety crustaceans. It looks nothing like the legendary governor’s taco.

The original, essentially a shrimp quesadilla, has a story that’s often mistold. It was created for a campaigning Mexican governor in 1987 at Los Arcos restaurant in Mazatlán, where it’s trademarked. The lore behind the Chicago-style shrimp gobernador began in just the last few years, and may be a case of multiple discovery or simultaneous invention.

But it’s far from the only creative dish from the deep sea of culinary talent at Mariscos San Pedro, owned by chefs Marcos Ascencio and Oliver Poilevey with pastry chef Antonio Incandela.

Tap on our bio link to read more.

——

Photo 1: The octopus Sonoran dog at Mariscos San Pedro. (@mariscossanpedro)

Photo 2: The brandade dorados taco.

Photo 3: Chef/partner Oliver Poilevey, from left, chef/partner Marcos Ascensio, and pastry chef/partner Antonio Incandela Antonio Incandela in their restaurant.

Photo 4: The breakfast tacos with salsas on the side.

Photo 5: People walk past the building housing the restaurant Mariscos San Pedro on Jan. 30, 2025.

? Louisa Kung Liu Chu / Chicago Tribune
? Terrence Antonio James / Chicago Tribune