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| - I haven't told many this, but on my deathbed my last meal would be a Mexican schmorgasboard fiesta. I don't think there is any other cuisine out there that marries some of my favorite flavors. I like it all. Every dish from Americana to Traditional Mexican fare would be mine to have: A taco stand with all my favorite fillings, an endless plate of shrimp and baja fish, ceviche, a never ending bowl of guacamole, tostada's, home made fajita and corn chips, empanadas, chalupa's chimichanga's, fajita's, taquito's, mole, mole, mole, tamale's, burrito's and of course churro's. Is your mouth watering yet? It's almost lunchtime and there's no good Mexican options in the area, which brings me to my point.
AGAVE Y AGUACATE...silence. This gem deserves a moment of silence for finally bringing the standard for Mexican food to Toronto. Most of the old famous (Dos Amigos, Chimichanga, El Trompo) have been sloppy and lost their zest for Mexican cooking. What does Agave Y Aguacate have that the others lack - Francisco Alejandri. Francisco is all about passion and cooking with his heart. I've had the pleasure of watching him prepare my food. His process and focus is absolutely beautiful to witness. His mantra says it all - Mexican soul food. This is what Agave is all about. Flavors which leave you talking for days and pining for. Check out his blog, he shells out some secrets to some of his favorite dishes he prepares.
I ordered...
TOSTADA VERDE/GREEN TOSTADA(central mexico style guacamole, tomatoes, sheep's milk pecorino cheese, crema fresca and guajillo sauce)
CAMARONES ROJOS/ RED SHRIMPS(shrimps with red escabeche on a slice of avocado with a drizzle of crema fresca and topped with crushed peanuts)
Francisco understands balance in his dishes for both the flavor and presentation. His guacamole is genius and he sources the best avocados I have ever seen. I was tempted to put some salt on my green tostada but I have recently inherited an unusual need for too much salt. Everything is made to order so be patient. He sources all of his ingredients locally from the nearby Mexican specialty and produce stores. The only issue I faced was trying to figure out how to tackle my first bite and avoid getting it all over my shirt.
The location is a bit bizarre. Tucked inside of a Mexican to go counter, you'll find Agave in the back squeezed between another Mexican food stand and a specialty lemonade stand. There's no seating and it gets incredibly hot in there on a packed day in the summer, but few restaurants allow you into their kitchen to see their master chef at work. You must take a visit to Agave and bring a friend so you can try everything.
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