On the Table
By Sarah Grace Smith
Let’s Taco ’Bout It Barra shares its surf and turf taco
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He says the secret to the taco’s rich flavor is the steak marinade, which includes oranges, limes, soy sauce, sugar and cumin to make a sweet yet spicy steak. Plus, a six-hour marinade time helps lock in the flavors. “When grilling the product, make sure your pan or flat top grill is nice and hot to get a good sear on the outside which holds the juices inside the proteins,” Bellamy says. The shrimp complements the steak with its own Cajun seasoning. Then, to tie it all together, Barra tops the steak and shrimp with a mix of jalapenos, red peppers and corn. Bellamy recommends buying fresh veggies to enhance the taco’s savory profile. In fact, at Barra, the corn is so fresh that Bellamy says they buy it on the cob and cut the kernels off in store. “Try to keep your ingredients as fresh as possible,” he says. “It brings out more flavor in the product.” As a new business in town, Bellamy says Barra is looking forward to being a part of the community. “We keep hearing that July 4 is a big celebration in Upper Arlington,” Bel24
May/June 2021 • www.trivillagemagazine.com
Photo courtesy of Sarah Robinson
arra Tacos & Craft Cocktails may be the new kid on the block in Upper Arlington, but its knack for flavor combinations is anything but novice. To show his appreciation to the welcoming community, Director of Operations Perry Bellamy is sharing Barra’s famous surf and turf taco recipe. “The combination of two great flavors of steak and shrimp combined with some country flavors of corn on the cob and peppers, topped with a nice chimichurri sauce blend well with the flavor profile,” Bellamy says. “Our guests have been loving the tacos.”
