THE CULICHItown
STORY
From a single garage to a cross-country celebration of Sinaloan flavor.
Tamales at the Swap Meet
Before there was Culichi Town, Chef Misael Guerrero was already hustling — selling tamales at a local swap meet. That grind taught him the fundamentals of feeding a crowd and building a following from scratch.
It All Started in a Garage — With $200
Culichi Town was founded in 2011 by Chef Misael Guerrero, who started selling authentic Sinaloan-style Mexican sushi and seafood out of his garage in Fontana, CA — all started with just $200. What began as a humble, family-run operation quickly caught the attention of locals craving bold, coastal flavors they couldn't find anywhere else.
From Garage to Chain
The brand grew into a massive chain of lively, band-filled restaurants known for blending traditional coastal Mexican flavors with Japanese culinary elements. Every location carries that same original energy — live music, cold micheladas, and plates piled high with fresh shrimp, aguachile, and sushi rolls that defy expectations.
A Nationwide Movement
Today, Culichi Town stretches across California, Nevada, and Texas — eight locations strong, each one a destination for anyone seeking the unmistakable taste of Sinaloa. Chef Misael's vision remains at the heart of every kitchen: fresh ingredients, bold flavors, and the kind of warmth that turns first-time guests into regulars.