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You have to hand it to Blue Agave for keeping it real. What other Mexican restaurant in this area has so consistently provided genuine Mexican delicacies such as earthy cuitlacoche “truffles” on plump, succulent shrimp, and chicken enjococado, a tender chicken breast baked in a sour cream sauce? Even sangrita, the Mexican version of V8, is available to accompany a tequila aperitif. A gorgeously grilled skirt steak stars in a platter that includes chicken mole of several subtle layers of sweetness and spice, chile relleno, grilled green onion, and guacamole. Accompanying black beans couldn’t be more savory, but the rice was mushy. Calamari came dredged in an interesting, mild chipotle seasoning, but the seafood was rubbery. Tequila sauce shone on a rustic flan, and the chocolate ice cream was satisfyingly deep and dark. The outdoor patio is heaven. Lunch and dinner daily.
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