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.