Agave Mexican Cuisine
1620 Baltimore Pike (Route 1)
Chadds Ford, Pennsylvania
(484) 770-8345
There is absolutely no shortage of Mexican restaurants in the Phoenixville/King of Prussia area. However… if you consider yourself a discriminating connoisseur of south-of-the-border cuisine, a road trip to Chadds Ford is something of a must. I say this because Agave, which made its debut on January 25, 2017 – and was previously reviewed by this writer in February 2018 – remains, in my opinion, the numero uno Mexican eatery in Philadelphia’s western suburbs.
I have put in several dinner appearances recently and have yet to hit a clinker. The kitchen knows what it’s about and carries it off with understated flair and panache. Mexican fare isn’t exactly renowned for its photogenicity; but most of Agave’s presentations are as attractively presented as they are carefully and lovingly prepared.
A scant moment after you’re seated, the tortilla chips and salsa hit the table. The house-made chips are especially good, delightfully crunchy and seductively seasoned… But be sure to team them up with the kitchen’s benchmark Guacamole, served in a traditional molcajete (the Mexican version of mortar and pestle). While customarily made by mashing ripe avocados and sea salt, other ingredients may vary significantly. Agave’s irresistibly chunky rendition, for example, incorporates chopped tomatoes, red onions, cilantro, serrano peppers, and a splash of lime.
LEAD Technologies Inc. V1.01
Other starter possibilities include the ubiquitous Nachos de la Casa; Clams a la Mexicano, littleneck clams sautéed in garlic white wine or red diabla sauce with chorizo; Tuna Tostadas; or Queso Fundido, a type of party dish often compared to a cheese fondue (pictured). Typical main ingredients are melted cheese and a characteristic meat sauce of loose fresh chorizo, tomato, onion, chili, and spices. It is served in a small, shallow casserole or other ceramic or metal heatproof baking dish. The cheese and sauce are prepared separately and combined just before serving. The mixture is quickly broiled and presented while still bubbling hot. It is then spooned onto small soft tortillas for individual servings. This is an extremely rich dish, but also incredibly delicious and satisfying.
On the other hand, if you’d prefer something a bit lighter, the kitchen also does a commendable job with salads. For example, the Salpicon Salad (or salpicón, meaning “hodgepodge” or “medley” in Spanish) is comprised of romaine lettuce, diced tomatoes, cucumbers, avocado, radishes, queso fresco, and white wine tomatillo vinaigrette. My favorite, however, which I’ve sampled on numerous occasions, is the incomparable Quinoa Salad (pictured), a delightful amalgam of pumpkin seeds, avocado, raisins, cherry tomatoes, cucumber, and queso fresco splashed with an enticing lemon vinaigrette dressing. Simply not to be missed.
As I mentioned in my initial review four years ago, as you move on to what would be considered entrées, the tacos – all served on homemade corn tortillas – are definitely a cut above. My favorites include Coliflor (cauliflower and chick peas), Costilla (short rib braised in guajillo chili sauce, and Pescado (mahi mahi served with chipotle aioli, red cabbage coleslaw & avocado). But the Taco Tasting Platter, which I thoroughly enjoyed during a previous visit, is clearly the way to go here (pictured with side of Kennett Square Mushrooms). Choose your five favorites and feel free to share.
During my most recent visit, however, matters piscatorial took center stage. The Bronzino, Mediterranean sea bass, was exceptional… but the Salmon a la Plancha (pictured), grilled salmon served on a seabed of quinoa and arugula was even better. I seldom order salmon when dining out, as I so often prepare it at home… However, companioned by perfectly prepared julienne vegetables, this filet was an incredible textural treat, cooked through (as opposed to translucent) but still incredibly moist and flavorful. Just the way I like it. Kudos.
As I mentioned in my first review, Mexican restaurants aren’t known for their desserts… but Agave’s renditions are definitely worth the extra calories. The Flan is quite good… ditto the Spicy Chocolate Mousse Cake. Though not noted on the printed menu, when it is available, the Cheesecake with Tequila Sauce is excellent. Even better, however, is the spectacular Cheesecake with Crème Brûlée Topping. The thick Graham cracker crust provides a fabulous crunch, while swatches of raspberry sauce add touches of color and a tangy contrast to the sugary crème brûlée.
Most recently, I sampled the Tres Leches Cake (pictured), a sponge cake soaked in a mixture of three milks – evaporated, sweetened condensed, and heavy cream – topped with whipped cream. Very sweet… but very, very good. Be sure to save room.
Agave is still BYOB. However… On Wednesdays and Thursdays, the restaurant offers a three-course special for $35.00 per person and will throw in a complimentary bottle of white wine or pitcher of margaritas. So be sure to check it out.
Located very close to Longwood Gardens and just a stone’s throw from the Brandywine River Museum, if you happen to be traveling anywhere in the Chadds Ford area, Agave Mexican Cuisine is definitely worth a visit.
Bon Appétit!
Be Safe & Stay Well
TAD
{ 0 comments… add one now }