Far Be It From Pintos
Monday, May 16, 2005
Red Agave serves up the most compelling Southwestern cuisine I have had in
Eugene. The bar tender is cute, she mixes big stiff drinks, the chips and salsa are homemade, what more could you ask for?
We ordered four entrees: The pork tenderloin with tomatillo salsa and polenta cakes, cod cakes with jalapeno tartar and buttermilk onion rings, the green mole enchiladas, and Halibut with stuff I can't quite recall. They were all, especially the first three, to die for. The enchiladas in particular, were strangely delightful. I had low expectations, but when the crema blended with that sultry green mole, Dang!
Order any of these and a Gimlet, or perhaps the House Margarita, and you'll be singing La Cucaracha all the way home.