Black Agave Cocina y Cantina, a newish spot that opened last fall and is led by executive chef Omar Adame, is a slightly elevated Tex-Mex and traditional Mexican restaurant that takes up residence in the Mercer Boardwalk development in Farmers Branch.
We slipped in for an early dinner recently and were not disappointed. While we looked over the cocktail selections we munched on the chips and salsa, both red and green and tasting fresh and lively — the red with a spice level that sneaks up on you.
The menu offers a few agave flights and several varieties of micheladas, but in the end we went with a paisano swirl and a guero fiestero. The former is a frozen sangria swirl and the latter is prepared with Camarena Reposado tequila, Illegal Joven, tepache, guajillo, lime juice, Fresca and chamoy and served in an attractive glass with a Banderilla (tamarind candy) straw.
We ordered a couple of starters, short rib tablitas and a rajas con queso dip. The short ribs arrived in a molcajete filled to the brim with grilled short rib, jalapeño, guacamole and chargrilled green onions along with several corn tortillas. This fantastic dish, a bit large for a starter, was easily enough for four.
The rajas con queso dip is prepared with poblano chilies, cheese, crema, garlic and onion and garnished with cilantro. It provided a wonderfully cheesy full-bodied flavor. This can be ordered as an enchilada or taco filling as well and is something we will definitely try in the future.
Our first main was a taco plate, which comes three to an order and is served with rice and beans. Protein options include fish, shrimp, pork belly, chicken and steak. We went with pork belly as we usually do whenever such an option exists. They arrived on three corn tortillas of street taco size, each dressed with a dollop of guacamole and some fresh corn and tomato pico, along with a side of red sauce. These were good, if lacking a bit of crispiness that we prefer.
The second main was a La diabla shrimp, which was devilishly good if not almost a bit too spicy. It was almost curry-like, attractively served with five large shrimp to an order, smothered in spicy chili sauce atop lavender rice and fried plantains.
Black Agave has different daily specials, such as $4 house margarita Mondays, taco Tuesdays and crudo Thursdays, as well as a weekend brunch from 11 a.m. to 3 p.m., with sopes Benedicts, steak and eggs, brisket enchiladas and mimosa and margarita flights and carafes of sangria for $10.
We slipped in for an early dinner recently and were not disappointed. While we looked over the cocktail selections we munched on the chips and salsa, both red and green and tasting fresh and lively — the red with a spice level that sneaks up on you.
The menu offers a few agave flights and several varieties of micheladas, but in the end we went with a paisano swirl and a guero fiestero. The former is a frozen sangria swirl and the latter is prepared with Camarena Reposado tequila, Illegal Joven, tepache, guajillo, lime juice, Fresca and chamoy and served in an attractive glass with a Banderilla (tamarind candy) straw.
We ordered a couple of starters, short rib tablitas and a rajas con queso dip. The short ribs arrived in a molcajete filled to the brim with grilled short rib, jalapeño, guacamole and chargrilled green onions along with several corn tortillas. This fantastic dish, a bit large for a starter, was easily enough for four.
The rajas con queso dip is prepared with poblano chilies, cheese, crema, garlic and onion and garnished with cilantro. It provided a wonderfully cheesy full-bodied flavor. This can be ordered as an enchilada or taco filling as well and is something we will definitely try in the future.
Our first main was a taco plate, which comes three to an order and is served with rice and beans. Protein options include fish, shrimp, pork belly, chicken and steak. We went with pork belly as we usually do whenever such an option exists. They arrived on three corn tortillas of street taco size, each dressed with a dollop of guacamole and some fresh corn and tomato pico, along with a side of red sauce. These were good, if lacking a bit of crispiness that we prefer.
The second main was a La diabla shrimp, which was devilishly good if not almost a bit too spicy. It was almost curry-like, attractively served with five large shrimp to an order, smothered in spicy chili sauce atop lavender rice and fried plantains.
Black Agave has different daily specials, such as $4 house margarita Mondays, taco Tuesdays and crudo Thursdays, as well as a weekend brunch from 11 a.m. to 3 p.m., with sopes Benedicts, steak and eggs, brisket enchiladas and mimosa and margarita flights and carafes of sangria for $10.
1980 Lyndon B. Johnson Freeway, Farmers Branch. Daily, 11 a.m. – 10 p.m.
