Blue Agave: Tequila haven
In a land of crabs and Old Bay, it’s easy to miss the other stand-out cuisines in Baltimore. Blue Agave, however, is not one that Baltimore residents should miss. Its giant tequila menu and upscale Mexican dining options are beyond the tortilla places of Fells Point, lending itself to a real feast for the senses.
Located in the fratty part of Federal Hill, Blue Agave is an invitation to be accepted. Inside, the atmosphere is dimly lit, warm and open. Even the adobe-on-Baltimore brownstone is convincing enough to believe you might be in the heart of cowboy country, Mexico. Mexican masks and paintings decorate the walls, and a somewhat eerie mariachi trio sculpture stands motionless like skeletons or ghosts on one side of the restaurant.
Sure, there’s always a table or two of fresh graduates with guys wearing backward hats and girls talking like they’re on Beverly Hills 90210, but the blend of clientele vary greatly. Be aware that on weekends, even if you made a reservation and arrive well in advance, you may still have to wait another 20-30 minutes for your table. Reservations are strongly recommended.
Sit at the bar and start with your margaritas, or ask the bartender to recommend his favorite tequilas to taste. Blue Agave has 125 different tequilas, and you can try a flight to pick your favorite.
For food, the menu descriptions make you drool enough to want to return for more. Its ingredients and flavors come from Mexico’s old Indian traditions blended with the European influence. Mole is an important concept at Blue Agave and is a must-order at least once.
The Puerco de Ancho y Ibarra is a winning favorite of marinated pork tenderloin medallions dusted with ancho chile and Mexican chocolate, pan-seared and served with a spicy mango sauce. Another winner is the Pato Condimentado, a grilled duck breast with potato hash and swiss chard in a mango-duck reduction. Or try the Pescado Cubierto de Platano, which is plantain-encrusted Chilean sea bass in a mango-habañero sauce.All food is artistically presented in such a way that you’d hate to eat it, but eating it is half the art form.
Posted by Rin-rin Yu
