Blue Agave Mexican Bar & Grill

2 Reviews on “Blue Agave Mexican Bar & Grill”

• Gregg Wright

  We are from Phoenix, Arizona. We visited many of the Mexican Restaurants in the Triad to find one that was comparable to what we had in Phoenix. We were very discouraged until we happened to drop in the Blue Agave Restaurant. After we had finished dinner we were so impressed that we asked to see the Manager. Manny the Owner came over and introduced himself. We let him know how much we loved the place, food and service.

  December 17, 2015, 11:14 pm

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• FredB

  No Mas!. We tried this relatively new place again since we’d been rather impressed with some of the items we tried the first time, and wanted to see what the consistency of quality would be like. Probably should have stopped while we were ahead.There are some differences with the menu (especially the Dinner Menu) here compared to almost all the other local Mexican restaurants. There are no a la carte items such as single burritos, tacos, enchiladas, rice, beans, chips & salsa, etc., meaning you have to purchase an entire entree instead of adding a single item in the $2.50 to $4.50 price range – not a fan of that pricing approach, seems punitive in a way. Rice comes with some entrees not with others, beans here and there, but you simply don’t get as much for your money with entrees here as you do at other Mexican restaurants.You do get a small, very small amount of salsa with a take out order, even one that includes 3 or 4 entrees – really kind of cheesy. We ordered 4 items, and rec’d 2 small containers of salsa.Tried the Blue Agave Trio a second time, but will not again, instead would just get the Queso & the Guacamole separately – the Pico de Gallo is just not an item I like.The Enchiladas Suizas is a nice dish, but pricey at $10.95 with no sides. The Chiles Poblanos were very good again, with a lot of heat. At $8.99 for 2 with sides of rice & beans, this is a veritable bargain here. The Blue Agave Burrito ($10.99) is a large flour tortilla filled with rice, black beans, & cheese, and a meat – we chose Choripollo, a chicken and chorizo combo. Again, not a bad dish at all, though not nearly as spicy as I would have thought, but no bargain at that price, and no sides.Also tried the Mexico Style Tacos again, but for the last time. This dish is 3 tacos on corn tortillas with rice & beans, pico, and hot sauce. We chose Al Pastor, Diabla, and Carnitas as our meat choices, and were disappointed, again, in all 3. All the meats were overcooked, dry, & small in quantity. And for the second time,the Al Pastor had no discernible grilled pineapple, none. Also no real value here as served & priced at $10.95.There are several items we liked here through two orders, but generally the food here is overpriced, especially true when the quantity is factored in. Whether the items we did like will be enough to try here again is in some doubt, especially with so much excellent, reasonably priced Mexican food available.20 Oct, 2014Another New Mexican Restaurant, & A Pretty Good One. Greensboro seems to be adding a new Mexican restaurant every month or so now. Of course, this one replaced the Poblano’s that was in this location for a number of years before closing recently.Generally the food here is good to very good and primarily the basic Tex-Mex choices, with a twist or two. The Blue Agave Trio ($7.95) consists of Salsa, Queso, and Guacamole and the accompanying side of chips. All 3 were excellent and all 3 carried some nice heat, more than you would find in most area Mexican restaurant, and especially in the Guacamole & Queso. Chips were pretty good, but could use a good dose of salt after cooking. We liked them all, very much, so much we finished them off, and could only muster room for small amounts of the other dishes, at least for now.The ACP ($7.99) comes 2 ways here – one with white meat chicken smothered in cheese, and another choice which adds sauteed peppers, onions, tomatoes, and mushrooms to the mix – we went with the one without the veggies, and it was very, very nice. I do wish some of the ethnic restaurants would explore the use of dark meat chicken in their dishes – it has so much more flavor, and texture too.The Chiles Poblanos ($8.99) were loaded with heat, as much as any version we’ve tried, and they were excellent, though the Ranchero Sauce was rather bland, all the heat coming from the poblanos. The Enchiladas Suizas ($10.95) comprised of 4 chicken enchiladas with cheese sauce, tomatillo sauce, sour cream, and Cotija cheese. These were good, but could have been very good had the chicken not been rather dry, and the sauces not so lightly applied – close, but no cigar.The Mexico City Style Tacos ($11.95 for 3) were quite nice, though lightly dressed.- no radishes etc., and the Pico de Gallo was toxic due to the incredibly strong red onions in them – the smell alone was overpowering – so it was of no use. It is a fundamental belief of mine that red onions should be used sparingly, and only when freshly cut, and only by folks who know what they are doing – they’ve messed up more salads than bad dressings have. We chose Carne Asada, Al Pastor, & Carnitas – and these fillings were very, very nice, but the rest was sorely lacking.The eternal question of the foodie – would we eat here again? – yes, and as always, with adjustments.

  January 29, 2015, 12:53 pm

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