A polished concrete bar. Ironwork shelves holding bright carafes of Clase Azul tequila. Vibrant, wall-sized murals. And authentic Mexican fare plated with precision. Welcome to Blue Corn, the year-old restaurant at Perkins Road and Essen Lane that’s turning heads and raising the bar on how we enjoy real-deal Mexican cuisine in Baton Rouge.
The restaurant was the longtime dream of local entrepreneur Carlos Salazar, who wanted to introduce the Capital City to the foods of his native central Mexico. On the menu, Salazar features a number of family recipes that he grew up cooking with his mother.
Blue Corn’s dishes are both accessible and adventurous. Conservative palates will feel at ease, but intrepid diners excited by something new will have plenty to savor. For example, there’s the fresh and tasty nopales gualajillo: citrusy and vegetal cactus sautéed with dried guajillo chiles, onions and cilantro. If you like ceviche, try its culinary sister: aguachile. Blue Corn’s take features fresh shrimp cured in lime juice and served in a pool of Clamato, tender onions and mellowed serrano peppers. The chilaquiles rojo with cecina is an addictive shareable that nods to a traditional breakfast dish. A layer of tortilla chips is painted in housemade tomato and serrano salsa and topped with queso fresco and Mexican crema.
