Camaronillas and Cornas

Here’s a little photo essay of Sunday night 2004 Chablis by La Chablisienne and sunset and then 2001 Les Méjeans Cornas by Jean-Luc Colombo and camaronillas at Bahia Don Bravo in Bird Rock. Salvador and Roberto have been really cool about letting me bring my own wine and the other night they turned me on to a dish I’ve never had there: camaronillas — grilled corn tortillas wrapped around jumbo shrimp and then deep fried. The camaronillas are then dressed with shredded cabbage, lettuce, fresh salsa, shredded cheese, and a light mayonnaise sauce. Salvador explained that camaronillas is a cognate of camarones (shrimp) and quesadilla (a tortilla stuffed with cheese). Salvador said that it’s a specialty of his home state Guerrero.

Bahia was packed when we got there so we walked down to Calumet Park, broke out our stemware and 2004 Chablis by Chablisienne and watched the sunset.

The point you see in the distance is Bird Rock, the surf break that gives Bird Rock its name.

We shared a glass of 2001 Les Méjeans Cornas by Jean-Luc Colombo with this foxy lady.

Camaronillas are my new favorite dish at Bahia and they paired well with the rich Cornas. The mouthfeel of the fried shrimp, in particular, went well with the meatiness of the excellent wine.

I love Dora: she’s the chef at Bahia. She’s not there every night, but, man, when she is, look out!