astrobaja
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Barra Azul- Ensenada
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!
\"There is a theory which states that if ever anyone discovers exactly what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable.There is another theory which states that this has already happened\"
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our website: http://bajadarkskies.com |
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EnsenadaDr
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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!!
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astrobaja
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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!
\"There is a theory which states that if ever anyone discovers exactly what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable.There is another theory which states that this has already happened\"
Douglas Adams
our website: http://bajadarkskies.com |
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astrobaja
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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....
\"There is a theory which states that if ever anyone discovers exactly what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable.There is another theory which states that this has already happened\"
Douglas Adams
our website: http://bajadarkskies.com |
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durrelllrobert
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| 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.
Bob Durrell
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EnsenadaDr
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Just for your information...
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.
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Cypress
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I'll take sushi over cerviche any day fo the week. Maybe it's the rice?
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