Chefs put a fresh twist on Mexican seafood dishes, including several types of ceviche, as well as specialties such as mesquite skirt steak
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Translated into English, Bahia Azul means blue bay. That makes sense, since the restaurant is known for its ocean-fresh seafood, including several types of ceviche. Owner Adrian Banuelos—a native of Tepic, Nayarit—and chef Gaspar Vidanez also prepare Mexican specialties such as mesquite-grilled skirt steak and langostinos, a dish of fried prawns in arbol-infused butter sauce. Chef Vidanez presents each course creatively, from seafood cocktail appetizers to the caramel churros for dessert.
Dinner meals (Shrimp Kabobs and Beef Kabobs) were amazing. Grilled veggies were awesome. Black beans were amazing! Service was very pleasant and the live music a nice touch. We will definitely be back.
ANGELIA R. J. ·
January 8, 2014
The food was delicious, the menu was unique, and the waiter was very prompt but not invasive during conversation with my lunch guest. Would definitely go back again!
Kelli J. ·
January 8, 2014
You can't go wrong with anything on the menu. I've tried several of the shrimp dishes and they're all very flavorful. Same goes for the fish or steak dishes. Everything is well prepared and presented. Authentic southern Mexico seafood. Highly recommend.