Gran Agave


Oh, what’s a diner to do when a meal leaves you feeling lackluster?

At this point, I’ve made a few visits to Gran Agave in the Homestead Waterfront, and while I have never had anything outright bad at the restaurant, there’s been very little to take away from each meal. The service has been okay. The food was okay. The price is okay. Everything is just okay, and in a city with a growing Mexican population, the last thing that will get a Mexican restaurant noticed is its achievements in the average.

I don’t relish occasional necessities to complain, especially when a place is clearly attempting to offer a standard of ingredients and preparation that far surpass the mindset behind the cuisine at their corporate brethren. But forgive me when I say that attitude is one very important factor, but aptitude cannot be underestimated. So while I admire the attempts to marry the now-standard suburban Mexican chain restaurant menu with a menu more varied and traditionally minded, I cannot help but think they’ve dropped the ball a little on the one factor that counts more than anything else: Taste.


Some things are hard to get wrong, however. The high point of my latest meal at Gran Agave were the chips (in-house made at some point, but they didn’t seem homemade to me this time) and cheese dip, a velvety, if a little thin, gooey white cheese that was flavorful but not overwhelmingly salty. The salsa is also fairly good, better than the chunky canned complimentary offerings of chain Mexican, but not quite as standout as what is served table-side at places like Cocina Mendoza (this may be a preference on my part, as I prefer salsa with less liquid and more fresh chunks of veggies, but as it was, the salsa could stand to lose a little of the sauce).


The real problem comes in with the entrees. My mother ordered a chicken enchilada and a cheese enchilada, served with refried beans and rice. To me, enchilada sauce has always come off a bit like mole’s less showy sibling. Without the chocolate and the smokiness of mole, it has to have a tangy zip and slight pop of heat for it to really stand on its own. The sauce here was bland. No heat, no smokey, heavy qualities to the flavor. The plentiful interior elements of the enchilada, the cheese, the chicken, were of good quality and preparation, but they were undermined by the enchilada sauce.


More of the sauce on my dish. It’s got to tell you something that I can’t even remember what dish I ordered. Somewhere underneath that thick layer of bland sauce is an enchilada or burrito or something. I will use my memory to instead reflect upon the dishes of equal blandness to the sauce: The refried beans.

I’m not suggesting that every dish of refried beans needs to be heart-stoppingly salty. But there’s fresh and then there’s no taste, and these had no taste. Plus, the beans are pureed to the point of gruel, thin gruel, and without even the sodium to pick up the slack, after one or two spoonfuls, the texture starts to wear the palate down. There’s just not much to distinguish what it feels like from what it tastes like.

And yet, I don’t dislike Gran Agave. I just wish they would pay a little more attention to flavorful elements of their dishes. I appreciate the menu items that showcase an attention paid to traditional meals, and I understand where that might lead to the kitchen putting more time in on the less standard items, but even a plate of refried beans should have flavor, even if it’s just from a pinch or two of salt.

The restaurant itself is pleasant enough, with a decor pleasingly free of South-of-the-Border kitsch, yet designed and laid out in an almost pseudo Southwestern, mission style. In the land of the Waterfront, where generic decor of one bar and grill becomes the generic decor of another bar and grill, the amount of attention paid to fashioning a unique interior is appreciated.

I just hope that when I make my next visit, the choice I make for my meal will be as appetite attracting.

Gran Agave on Urbanspoon

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2 responses to “Gran Agave

  1. You are so correct – a restaurant has to shine above “just ok.” As a chef and manager, I know restaurants must maintain a stable of dishes that are known sellers, but the “specials” should live up to their moniker – specials should be designed to entice and be the bell-weather for how adventerous their client base is willing to go. I too don’t like to criticize, but when an establishment is so close…you’re doing them a favor.

  2. I think this place is fabulous. I’m a texas native and this is the best mexican food i have had on the east coast period. i think people get confused and assume everything mexican is spicy- it’s not. to me true mexican style dishes are very reminiscent of southern food, lots of gravy and very little need for teeth- with the exception of the chips! i love this place, i know a lot of other people love this place, and i’d like to say- don’t change a thing!

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