Agave (pronounced uh-gah-vay) is the name of a spiky plant, commonly found in Mexico, from which tequila is made. It is believed that real tequila can be made only from 100 percent blue agave, from plants born and raised in Mexico. Agave is also the name of the newest restaurant to open in Eastwood, Libis that offers authentic Mexican cuisine as well as an extensive cocktail and bar list.
“At Agave, we always use 100 percent real tequila in all of our margaritas, so that we can offer our guests the most authentic and flavorful experience possible,” says Chris Maier, who developed the original concept for the Agave Mexican cantina. Originally from North Carolina, Chris lived in Los Angeles and traveled through the various regions of Mexico, sampling the local cuisine. His travels also brought him to Asia as well as Southeast Asia where he found kindred spirits in the Philippines, where local professionals teamed up to bring Agave to life.
Accomplished entrepreneur John Palaganas brought over 15 years of hotel and restaurant experience to the table. Besides his experience in opening new branches of established restaurants as well as newly conceptualized ones, Agave restaurant manager Mat Tee also lends his experience in commissary production. Well-known for producing high-quality international dishes especially tailored to suit the Filipino taste, such as the menu for the Mexican-inspired restaurant Tequila Joe’s and the popular Mediterranean concept of Cyma, chef Robby Goco worked closely with his partner chef Raymond Palmez to create an original menu for Agave. Palmez also lends his operational expertise to ensure that the restaurant’s systems and service match the high-quality food they serve.
“The core of our menu is traditional Mexican favorites such as quesadillas, enchiladas, burritos, tacos, and fajitas, all available with a choice of filling,” Chris says, “but we also offer regional specialties such as our grilled Mexican chops served with a pineapple lime salsa and Mexican red rice, or our Arroz a la Tumbada, a slow-cooked rice and seafood medley in a chili-tomato broth.”
Not all Mexican food is spicy, Chris clarifies. “Real Mexican food offers intense and varied tastes,” he explains. “They are flavorful but don’t necessarily have to be spicy. We also believe in giving our guests choices. At Agave, we have eight different kinds of salsa ranging from our mild green tomatillo salsa to our spicy roasted tomato salsa. We believe in letting the customers decide how spicy they want their food to be.”
For starters, there is the Agave taco salad. Crisp greens topped with fresh tomato salsa, black beans, corn, a Mexican cheese blend, olives, sour cream, and a choice of either taco beef or grilled jalapeño chicken are tossed together and served in a crispy tortilla bowl with sweet honey vinaigrette dressing. Not scrimping on ingredients and serving portions, this must be one of the best taco salads in town.
“We noticed there are very few Mexican restaurants here,” Chris observes, “and the ones that you find tend to be either cheaply produced fast food or expensive Tex-Mex American imports. Agave, on the other hand, offers authentic Mexican cuisine made mostly from fresh local ingredients and offered at a reasonable price that any family can afford.”
Groups of three or four can easily share the Amigo party platters or fiesta platos as they are called at Agave. Or for even bigger groups of five or six family members or friends, there is the Familia party platter.
You have a choice of the Mexican Platter, which includes traditional Mexican favorites like cheese quesadilla, three-bean empanaditas, shrimp chile rellenos, beef taquitos, and your choice of pork or chicken burrito, and served with both lime cilantro and Mexican red rice, pico de gallo, guacamole, sour cream and your choice of salsa. The Seafood Platter is a feast of fresh selections from the sea prepared to perfection, like the calamari al chipotle, shrimp chile rellenos, three-bean empanaditas, shrimp quesadilla and filete de pescado, and served with both lime cilantro and Mexican red rice, corn chips, Mexican green beans and your choice of salsa. And for the really big appetites, there is the Plato Supremo, an assortment of beef taquitos, chicken quesadilla, three-bean empanaditas, shrimp chile rellenos, Yucatan chicken skewers, cochinita pibil and filete de pescado, and served with both lime cilantro and Mexican red rice, blue and yellow corn chips, pico de gallo, Mexican green beans and choice of salsa.
If you prefer solo servings, you may choose from a variety of combos or combinaciones of veggie, beef, chicken or pork tacos and cheese enchilada or shrimp chile rellenos, all served with Mexican red rice and refried beans. Or you might simply crave for a burger, a la Mexicana, of course, or a Santa Fe chicken sandwich, or a torta of grilled ham and cheese or turkey and tomato, served on grilled ciabatta bread. But the best is yet to come. Dessert, what else?
The Agave fried ice cream is worth trying if only to satisfy your curiosity. Fried vanilla ice cream is served in a crispy tortilla bowl and dusted with sugar and cinnamon.
“It is our signature dessert,” Chris says. He was personally involved in its development. Chris remembers the fried ice cream served in a place called Chi Chi’s back home. It took several tries.
“We even got a second chiller especially for the fried ice cream,” Chris says. “It is not exactly the same, but it comes quite close to how I remember it from my childhood.”
Actually, it is quite good. But if the Agave fried ice cream is good, the Boca Negra is not only better, it is absolutely to live for. The rich dark chocolate cake with a molten milk chocolate center is served with vanilla ice cream. After your first spoonful, you’d think you died and went to heaven. That is, if you are a certified chocolate lover, naturally.
Why is Agave called a Mexican cantina? “Today, a cantina is generally considered to be a tavern with a southwestern or Mexican motif serving traditional alcoholic drinks,” Chris explains, “and that’s really what Agave is all about. In addition to offering authentic Mexican food, we offer a lively bar experience as well.” And the man behind Agave’s signature margaritas is assistant restaurant manager Herbert Buenagua, who had previously worked as bartender and wine tender in the Royal Caribbean Cruise Ships, which brought him to exotic destinations such as the Mexican Riviera. He also worked previously as bar supervisor at Tony Roma’s American Restaurant and had been involved in opening several other new bar concepts. And what does it take to be a good bartender? “Experience and passion,” Herbert says.