BajaNomad

Barra Azul- Ensenada

astrobaja - 4-25-2012 at 07:50 AM

Hi all,

Just wanted to share that we had a wonderful treat in store for us with our on the spur of the moment visit to Barra Azul in Ensenada last week!

We had read about a while back on the Masa Assasin food blog:

http://masaassassin.blogspot.com/2009/07/barra-azul-ensenada...

We were planning on going to Boules later on so we only ate a few things. I had a sublime baby calamar steamed in beet juice/olive oil with some shaved serrano, it was amazing!!

My Wife had their signature tempura oysters with the serrano/lime salsa. You folks HAVE to go there and try it, it is just out of this world!

Afterwards we tried the smoked marlin with red onion and capers, another winner, very fresh and beautiful plating! The shrimp ceviche was fabulous.

All in all the freshness and taste is on par with the very best places to eat in Ensenada, their mariscos are pretty much the best we have had! Highly recommend this place!

their website:

http://www.barrazul.com/

this one is going to be a regular haunt of ours from now on!

EnsenadaDr - 4-25-2012 at 07:54 AM

Sorry, I had the raw scallop cerviche there, and almost gagged. It was like eating lumps of uncooked intestines, and had them sent back to the kitchen to be cooked. I guess I'll stick with the street cerviche, which is absolutely delicious!!

astrobaja - 4-25-2012 at 07:56 AM

Oh and a quick footnote,

some of you may also know of their other sister restaurant downtown called Ultramarino in the Zona Centro. We went later that night just to check it out.
It seems they are marketing it more like a wine/tapas type place but wow the food is a pale shadow of Barra Azul. We tried the same oyster tempura dish and it was mediocre at best. Just give this one a miss and go to Barra Azul instead!

astrobaja - 4-25-2012 at 10:22 AM

EnsenadaDr: if you don't like raw (like all the tiraditos) then why did you order it? Theres lots of great things on the menu which are not raw....

durrelllrobert - 4-25-2012 at 10:52 AM

Quote:
Originally posted by EnsenadaDr
Sorry, I had the raw scallop cerviche there, and almost gagged. It was like eating lumps of uncooked intestines, and had them sent back to the kitchen to be cooked. I guess I'll stick with the street cerviche, which is absolutely delicious!!

Since I have never eaten lumps of uncooked intestines I can't imagine that comparison. Wasn't the cerviche "cooked" in lime juice? I just had a large platter of Sashimi stlyle fresh diver scallops with slasa soya at the Old Mill in SQ and they were delicious.

Just for your information...

EnsenadaDr - 4-25-2012 at 11:44 AM

My microbiology teacher in Medical school told me lime might change the texture of ceviche and add flavor, but by no means does it kill the bacteria or cook it. You need heat to do it. I like ceviche, I don't like sushi. @ Astrobaja, I wrote my review on what I ate, NOT on gee, I should have ordered something else, cause at the time, I wanted ceviche. So it is what it is.
Quote:
Originally posted by durrelllrobert
Quote:
Originally posted by EnsenadaDr
Sorry, I had the raw scallop cerviche there, and almost gagged. It was like eating lumps of uncooked intestines, and had them sent back to the kitchen to be cooked. I guess I'll stick with the street cerviche, which is absolutely delicious!!

Since I have never eaten lumps of uncooked intestines I can't imagine that comparison. Wasn't the cerviche "cooked" in lime juice? I just had a large platter of Sashimi stlyle fresh diver scallops with slasa soya at the Old Mill in SQ and they were delicious.

Cypress - 4-25-2012 at 11:51 AM

I'll take sushi over cerviche any day fo the week.:biggrin: Maybe it's the rice?