Mexican is my favorite cuisine and while I had to satisfy my incessant hankering for all things Mexican for many years with only 2 restaurants then, Agave Mexican Cantina broke into the scene in 2009 and paved the way for more Filipinos to open their palate to what this cuisine is all about.
Mexican cuisine is widely Mesoamerican cuisine with traces of Spanish influences and is highly defined with ingredients such as corn, beans and chili peppers and myriad of sauces. I revisited Agave in their Fort branch last month with my good friend Ace to post-celebrate his birthday. Ace has been helping me practice my throws and understand the game of Ultimate better. After all the grime, sweat and dieting we TRY to do, it’s time to indulge.
Agave’s interiors are always welcoming with its bright walls and hues of yellow, orange and brown. The restaurant is always filled with energy from the tables of crowds that gather for either a sumptuous family-style dinner or delicious original drinks paired with incredible bar chows. Their menu is extensive so you’ll have no problem finding something suitable for your appetite.
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On the Table
Chipotle Buffalo Wings P355
Chicken wings and its drumsticks glazed in Agave’s tangy chipotle sauce. Served with cool Hacienda ranch for dipping. The heat range can be requested in mild or extra spicy.
This started our Mexican culinary journey and I enjoyed nitpicking the chicken meat drenched in this cloyingly tangy smoked sauce with outlines of mild spice. Ace would have enjoyed it better if we got the extra spicy but I was pretty satisfied with its chipotle sauce evenly coating the wings with just the right sketch of heat.
Queso Fundido P380
Rich Mexican cheese and spinach dip with chunks of chorizo and artichokes. Served with garlic bread, tortilla wedges, and chips. Perfect for sharing.
Nacho Grande is Agave’s bestseller when it comes to appetizer but I decided to deviate a bit and order a new dish as our second starter. You can also opt for Camaron al Diabla which is a plate of tender shrimps sautéed with fresh bell peppers and onions, served in Agave’s spicy Diablo sauce. That evening, the cheese-maniac in me won and ordered the Queso Fundido.
Recent Table Guest