| rev:text
| - Let's get one thing straight - if you run a mediocre restaurant, the best way to get away with mediocre food is to make sure the liquor is good.
Hubby and I stopped in to Agave for dinner last night, and the gal behind the hostess stand looked like she could not be any more pissed off and bored to have a job. (Suggestion to management - first impressions are everything. Get a host who wants to be there and can smile.)
We were seated in the adorable faux-Baja styled patio, and patiently waited for our server, and waited some more. Apparently, the servers must not be permitted to smile either. Oh, well not here to psychoanalyze the underlying issues of unhappy restaurant employees!
Drinks arrived, and if there is only one reason to ever darken the door of this establishment - and there should only be one reason to do so - it is for the margaritas. These are not the margaritas made with high-fructose corn syrup sour mix. These margaritas are made with fresh lime juice and real sugar.
Chips and salsa arrived, and I'm guessing the Sysco food broker forgot to replenish the factory-made chips, so that must be the reason the restaurant was forced to serve stale chips. Stale, like when you find a half-empty bag in the back of the pantry with an expiration date of 6 months past. Yuck.
The salsas. Where. To. Begin. The food broker must have negotiated a sweet deal on sugar and passed it down to the restaurant. With all this surplus sugar, what to do? Hmm, let's add it to all 3 of the salsas as a sugary food preservative! Yes, that's right. Nothing pairs better with stale chips than overly sugary salsas that are equally as stale.
So with a little tequila pulsing through our veins, we decided to ignore the stale chips and sugar salsas, and proceed with an order of ceviche. At this point, you must be thinking that if the chips and salsa aren't fresh, it may be unwise to order raw shrimp. We live a little dangerously now and then.
Let me preface by saying that we prepare ceviche at home on a weekly basis. Good ceviche. Fresh ceviche. We know seafood. This ceviche was not fresh. It was at best prepared early in the day, and left to it's own devices in a restaurant cooler for 6 or more hours. This is not how ceviche is to be prepared.
We each ordered the taco sampler plate. Bland, flavorless. The rock shrimp was not fresh. (Surprise, surprise). The cabbage slaw tasted like what KFC prepares -sweet. The tacos al pastor were heavy on the cinnamon and sugar. The sugar fairy's hand was heavy on the side of rice as well. The beans might as well have been poured from a can. If you run a restaurant, don't bother serving a side if you are not willing to take the time to prepare it properly. The beans were cooked too quickly, leaving the texture hard and flavorless. Not worthy of gracing the side of a plate in a Mexican-themed restaurant.
If you find yourself heading towards this restaurant, do yourself a big favor. Eat dinner somewhere else first! Find a locally owned restaurant
where the food is prepared with fresh ingredients by chefs who love food and love foodies. Your mouth will thank you.
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