We like em' big, We like em' chunky!

Okay - we've all heard the silly, once-viral song about likin' em big and chunky, right? Well, that perfectly describes how The Dads here like our guacamole. And Blue Agave delivered! None of that creamy stuff that has no texture to it, their fresh-made guacamole is CHONKY. It's not over-flavored, either. It tastes exactly the way guac should taste. They're not hiding behind a bunch of unnecessary flavors, which we both very much enjoyed!

Boozy floozies. But this time, only one.

Keep in mind, we often will go and have a few margaritas when we are enjoying Mexican food. And we keep it simple. Texas, Texana, or Gold Margs, no salt, no fruit, and usually in a pitcher. It's clean, it's easy, and it is what we like. But at Blue Agave, simply for you all, we decided to branch out a bit. Craig enjoyed a La Kalaka margarita. Translated into something like "to step lightly." Not sure how that correlates to margarita goodness, but we are here for it.  It's made from Gold tequila, light blue agave syrup, fresh lime juice, lime and orange cubes, and a little bit of sparkling water. No sour mix in this one, which was the intrigue. It was about the most refreshing margarita we've ever tried. Very much enjoyed and would have loved to enjoy a few more. 🙂

Even boring old Mike got fancy!

Mike chose a Strawberry Margarita. It consisted of their house sour mix, fresh strawberry puree, lime juice, and a fair amount of tequila! He was super surprised that he enjoyed it and definitely wanted a second. Pro tip, though: If you get it, stir it. The strawberry puree had settled to the bottom and it was bonkers sweet on the first sip. That lime juice does a great job of offsetting the sweetness of the puree, though, so stir it up and sip away!

We like em' big, We like em' chunky!

Okay - we've all heard the silly, once-viral song about likin' em big and chunky, right? Well, that perfectly describes how The Dads here like our guacamole. And Blue Agave delivered! None of that creamy stuff that has no texture to it, their fresh-made guacamole is CHONKY. It's not over-flavored, either. It tastes exactly the way guac should taste. They're not hiding behind a bunch of unnecessary flavors, which we both very much enjoyed!

Boozy floozies. But this time, only one.

Keep in mind, we often will go and have a few margaritas when we are enjoying Mexican food. And we keep it simple. Texas, Texana, or Gold Margs, no salt, no fruit, and usually in a pitcher. It's clean, it's easy, and it is what we like. But at Blue Agave, simply for you all, we decided to branch out a bit. Craig enjoyed a La Kalaka margarita. Translated into something like "to step lightly." Not sure how that correlates to margarita goodness, but we are here for it.  It's made from Gold tequila, light blue agave syrup, fresh lime juice, lime and orange cubes, and a little bit of sparkling water. No sour mix in this one, which was the intrigue. It was about the most refreshing margarita we've ever tried. Very much enjoyed and would have loved to enjoy a few more. 🙂

Even boring old Mike got fancy!

Mike chose a Strawberry Margarita. It consisted of their house sour mix, fresh strawberry puree, lime juice, and a fair amount of tequila! He was super surprised that he enjoyed it and definitely wanted a second. Pro tip, though: If you get it, stir it. The strawberry puree had settled to the bottom and it was bonkers sweet on the first sip. That lime juice does a great job of offsetting the sweetness of the puree, though, so stir it up and sip away!

Main course, of course.

Mike debated pretty heavily this time around. Normally, he's pretty quick to decide when it comes to food. Here, though, the options were aplenty and he was so hungry that everything sounded good. Initially, it was tacos... He was in for the build-your-own taco options. But then the Burrito California looked super tempting... Extra large burrito filled with Mexican rice, refried beans and chicken or steak (sirloin steak), covered with cheese dip. Served with mixed salad, fresh guacamole, pico de gallo and sour cream. I mean come on, man!

Eventually, though, he landed on trying something he's never had before... Conchinita Pibil. So what's the dish, you ask? Well, it is marinated, baked pork - Yucatan style. Served with three flour tortillas, rice and beans, lettuce, guacamole, sour cream, pico de Gallo, and tomato. One of the fun things to add is their red onions and orange habanero cooked in lime juice. Basically, it's onions that have cooked in pepper juice straight from the shelves of the main kitchen in Hell. Go sparingly... they are delicious, but they will light you up if you overdo it!

10/10, Mike will order this exact meal again the next time we go back.

So. Many. Tantalizing Choices.

Craig found four possible options and needs to go back for more exploring. Two options were to have an appetizer as dinner. The Queso Fundido con Camarón was option #1: grilled shrimp, onions, mushrooms, and poblano peppers. Of course, the queso on top was a mix of melted chihuahua and American white cheese. Options #2 was a dish that some research since has taught us that it's a traditional Mexican dish: Aguachile Verde. It's marinated shrimp cooked in chili peppers with lime juice, salt, cilantro, with mixed slices of cucumber and onion. Under the Chicken Entrees section, Pollo Sriracha was called out as a signature dish. Grilled chicken fillets seasoned with sriracha (would've been awkward of they weren't, right?) topped with bacon bits, pineapple, and cheese dip. How to choose?!

Decide, Already. I'm hungry!

Ultimately, he went with the Chiapas Fajitas. The menu description is perfect for a veggie lover who wants a meat protein included, and someone who believes that bacon does truly make everything better. "Chile poblano stuffed with sirloin steak, grilled mushrooms, bacon, tomatoes, zucchinis and squash. Covered with melted chihuahua cheese and own sauce on top." It was served in the sizzling iron skillet like many fajita dishes. We're not really sure what their sauce is, but some combination of the sauce and the mushrooms and the bacon gave it almost a stroganoff sauce-type of spin. Since there are so many other great sounding things to try, it's going to be a tough decision next time.