{"id":25637,"date":"2013-07-02T11:02:44","date_gmt":"2013-07-02T17:02:44","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=25637"},"modified":"2026-04-06T10:05:46","modified_gmt":"2026-04-06T16:05:46","slug":"el-agave-restaurante-and-tequileria-san-diego-california","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=25637","title":{"rendered":"El Agave Restaurante and Tequileria – San Diego, California"},"content":{"rendered":"
\n
\"Agave01\"<\/a>
El Agave Tequileria on the eastern fringes of Old Town San Diego<\/span><\/figcaption><\/figure>\n

Tequila has long endured a legacy of scorn, derision and misinformation. \u00a0It’s \u00a0been a proving ground for manhood among frat boys downing shooters to show their mettle. \u00a0Urban myths and legends have long been believed of\u00a0hallucinogenic worms at the bottom of the bottle. \u00a0Because of “ta-kill-ya” induced hangovers (usually the result of poor quality tequila), men with iron-cast constitutions have been known to swear off hard liquor. \u00a0With such a reputation, it’s no wonder tequila hasn’t been thought of as an adult beverage of choice for discerning drinkers. \u00a0<\/span><\/p>\n

Times have changed. \u00a0In recent years, tequila has become a viable option for drinkers of sophisticated taste. \u00a0Credit this evolution of thinking to the Mexican government which–similar to what the French government did to bolster the image of Champagne and Cognac–has worked diligently to improve the image of its native beverage. \u00a0Stringent regulations have been instituted to ensure the authenticity and quality of tequila and it has been designated an “appellation of origin” which means true tequila can only be produced in a specific region of Mexico. \u00a0Premium tequilas, identified by the duration of the aging process, have entered the market, providing excellent choices for\u00a0discerning drinkers.<\/span><\/p>\n

\"Agave02\"<\/a>
More than 2000 decanters of tequila line the walls and ceiling at El Agave Tequileria<\/span><\/figcaption><\/figure>\n

The spiritual Mecca to which all aficionados of premium tequila pilgrimage is El Agave Tequileria on the fringes of Old Town San Diego. El Agave is a veritable museum featuring a display of more than 2,000 tequila brands, easily the largest collection of tequila bottles in America. \u00a0El Agave has been named the country’s top spot for tequila by the likes of Playboy and Gourmet magazines. \u00a0Its own brand, El Agave Artesanal, has earned a number of awards.<\/span><\/p>\n

The tequilas form the backdrop for a commodious dining room where diners can experience the authentic flavors of “nouveau” Mexican cuisine. \u00a0As you dine, a decanter or ten will catch your eye and you’ll stand up to investigate the bottled curiosity. \u00a0We found, for example, some eight decanters in the shape of or depicting Pancho Villa, an irony because Generalissimo Villa was a notorious teetotaler who had drunks in his army shot as cowards and traitors. \u00a0 Hmmm, perhaps such an approach might help with New Mexico’s notorious DUI problem.<\/span><\/p>\n

\"Agave03\"
Three types of salsa and chips<\/span><\/figcaption><\/figure>\n

El Agave is appropriately situated above the Old Town Liquor Store which (no coincidence here) offers some of the city’s best selections of tequila. \u00a0During our inaugural visit we had the tequila museum turned dining room to ourselves. \u00a0Every other diner opted for the patio which provides panoramic views of Old Town San Diego. \u00a0El Agave is the antithesis of so many touristy giant margarita and fish taco Mexican restaurants in the city. \u00a0It’s got an air of sophistication and class lacking in some of the Mexican “joints” in the frenetic Old Town area, many of whom seem to “mail it in” for the tourists.<\/span><\/p>\n

Jim Millington, a long-time friend of this blog and one of its most prolific providers of valuable feedback, introduced us to El Agave. \u00a0He also provided savvy recommendations on what we should order. \u00a0Jim and I must be distantly related because the dish he recommended would probably have been the one I would have ordered. \u00a0Maybe there’s a little bit of gastronomic karma involved here.<\/span><\/p>\n

\"Agave04\"<\/a>
Entremes Surtido: appetizer platter which includes guacamole, shrimp and crab empanadas, assorted sopecitos of cochinita; cuitlacoche and shrimp in chipotle; three beef taquitos; four mini quesadillas–two with mushrooms and two with poblano chile strips; four rolled taquitos stuffed with potatoes and homemade chorizo<\/span><\/figcaption><\/figure>\n

As we perused the menu for an entree with which my Kim would fall madly in love, we enjoyed the complimentary (and wholly non-traditional) basket of chips and three salsas. \u00a0The salsas are made from green tomatillo, black beans and Guajillo chile respectively. \u00a0Surprisingly our favorite was the black bean salsa. \u00a0Though it had no discernible bite, it was redolent with flavor and served warm. \u00a0The Guajillo and tomato-based salsa was the most piquant of the three and the one which most resembled a New Mexican salsa. \u00a0All three salsas are quite good.<\/span><\/p>\n

The Entremes<\/em> (appetizer) Surtido<\/em> (assortment) is the most costly starter on the menu, but it’s also the appetizer which will introduce you to the largest variety of Mexican starters. \u00a0Bear in mind that El Agave boasts of “nouveau” Mexican cuisine which means it doesn’t hold firmly to tradition, but rather expands upon it through the use of innovative ingredient combinations and culinary techniques. \u00a0This means even the entremeses aren’t the de rigueur no surprise appetizers found at too many Mexican restaurants.<\/span><\/p>\n

\"Agave05\"<\/a>
Enchiladas de Pato: two shredded duck enchiladas bathed in sun-dried prune mole sauce and served with El Agave rice<\/span><\/figcaption><\/figure>\n

The Entremes Surtido, a turkey platter sized offering, features a family-sized assortment. \u00a0At the center of the platter is a large dollop of lime-infused guacamole, among the most fresh and delicious we’ve had. \u00a0The shrimp and crab empanadas are also a winner with notes of briny freshness. Perhaps our favorite were the three sopecitos, three fried breads each topped with different ingredients in a chipotle sauce. \u00a0The cochinita and especially the cuitlacoche (corn smut) stand out. \u00a0Four quesadillas–two with mushrooms and two with poblano chile strips–were more “airy” than ingredient and flavor packed while four rolled taquitos accentuated the flavor melding of potatoes and homemade chorizo. \u00a0The danger with ordering a platter such as this one is you might not have much room left for your main entree and you’ll certainly want to enjoy every morsel of your main course.<\/span><\/p>\n

That’s especially true if you order the enchiladas de pato<\/em> two shredded duck enchiladas bathed in a sun-dried prune mole sauce. \u00a0It’s the dish Jim recommended. \u00a0Two large corn tortillas, redolent with the flavor of fresh corn, are engorged with shredded duck meat then topped with a spectacular mole. \u00a0To far too many diners in America, “mole” is just the four letters which complete the avocado dish of guacamole. \u00a0To discerning diners, mole is a sophisticated and complex sauce, the preparation of which is often laborious and unique. \u00a0The sun-dried prune mole sauce is made from\u00a0dried chile peppers, ground nuts and spices, Mexican chocolate, shredded tortillas and a variety of other ingredients. \u00a0This mole is very rich, flavorful and complex with subtle notes of its\u00a0constituents sneaking through. The duck (pato) meat is mostly lean with just a bit of fat for flavor. Only sharing this meal with Jim and his beloved child bride would have made it better.<\/span><\/p>\n

\"Agave06\"<\/a>
Filete Al Tequila: Filet mignon in a tequila, red wine reduction sauce topped with cambray onions and mushrooms; served with mashed potatoes and vegetable medley<\/span><\/figcaption><\/figure>\n

For my Kim whose preferences in exotic foods lean toward the safe and uninteresting, it took just a bit of Kissingeresque diplomacy to convince her the entree to order was the Filete Al Tequila<\/em>, a filet mignon in a tequila and red wine reduction topped with cambray onions and mushrooms. \u00a0This dish is a stupendous success! \u00a0If you’re used to filet mignon being prefaced by “petite” on the menu, you’ll be pleased to see two stacked slabs of sumptuous, tender and lean beef, one atop the other. \u00a0The filet is nearly fork tender with nary a hint of fat. \u00a0With or without the tequila-red wine reduction sauce, the filet is extremely flavorful, as good a steak as we’ve had in recent travels. \u00a0The filet is served with mashed potatoes (wonderful for sopping up the sauce) and a vegetable medley, but not the dreaded succotash medley school children despise. \u00a0This medley featured zucchini and asparagus, both smoked and delicious.<\/span><\/p>\n

Dessert isn’t quite an after-thought at El Agave, but with only four selections, it’s not the most interesting post-prandial menu either. \u00a0The pastel tres leches<\/em> is a very good choice. \u00a0Rich, decadent and moist courtesy of the three milks-sweetened condensed milk, evaporated milk and heavy cream–that make up this cake, it is light in flavor, but not in calorie and fat content. \u00a0This tres leches cake is cut and served round with decorative raspberry and chocolate drizzles on the plate.<\/span><\/p>\n

\"Agave07\"<\/a>
Pastel Tres Leches<\/span><\/figcaption><\/figure>\n

Just as tequila has become a serious drinker’s adult beverage of choice, El Agave is where discerning diners go when they’re tired of the same old fish tacos, burritos, beans and cheesy glop and they want something sophisticated, interesting and delicious. This is as far a departure from the touristy Taco Bell type restaurants as you’ll find. \u00a0<\/span><\/p>\n

El Agave Restaurante and Tequileria<\/strong>
\n2304 San Diego Avenue
\nSan Diego (Old Town), California<\/strong>
\n(619) 220-0692
\nWeb Site<\/strong><\/a>
\nLATEST VISIT<\/strong>: 2 July 2013
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nBEST BET<\/strong>: Enchiladas de Pato, Filete Al Tequila, Entremes Surtido, Salsa and Chips <\/span><\/p>\n

 <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Tequila has long endured a legacy of scorn, derision and misinformation. \u00a0It’s \u00a0been a proving ground for manhood among frat boys downing shooters to show their mettle. \u00a0Urban myths and legends have long been believed of\u00a0hallucinogenic worms at the bottom of the bottle. \u00a0Because of “ta-kill-ya” induced hangovers (usually the result of poor quality tequila), men with iron-cast constitutions have been known to swear off hard liquor. \u00a0With such a reputation, it’s no wonder tequila hasn’t been thought of as an adult beverage of choice for discerning drinkers. \u00a0 Times have changed. \u00a0In recent years, tequila has become a viable option for drinkers of sophisticated taste. \u00a0Credit this evolution of thinking to the Mexican government which–similar to what the French…<\/p>\n","protected":false},"author":1,"featured_media":25647,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[46,57,5647,553],"tags":[],"class_list":["post-25637","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-california","category-mexican","category-rating-n-r","category-across-america"],"yoast_head":"\nEl Agave Restaurante and Tequileria - 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