Sol Agave

He said:

With so many restaurants not opening until dinnertime on Saturdays, we were pleased to find Sol Agave welcoming hungry patrons all day, every day. We easily found a spot in Sol Agave’s own parking lot, an amenity all too scarce among downtown restaurants. We noted plenty of outdoor patio seating, though it didn’t look like it had opened yet this season.

A hostess quickly led us to a table, where we sat in comfortable, padded tub chairs. The dining room was open and bright, tastefully decorated, and welcoming. We received regular menus as well as menus for brunch, which is served daily until 3:00.

In typical fashion, we enjoyed chips and salsa. The chips, served in a wooden bowl, were light and thin, fresh, and crispy, just as I like them. A small wooden tray held a bowl of bean dip with Cotija cheese and a bowl of salsa. The salsa hinted at a light sweetness of tomatoes, but balanced it with a robust blend of chilies that drew me in. It had a little spiciness to it, but probably not too much for Kathy. Unfortunately, since I finished the whole bowl while Kathy was still perusing the menu, we never got to find out.

One of the botanas, or appetizers, stood out to me. The Cazuela de Queso is a cheese fondue with roasted bell peppers and onions, guacamole, pico de gallo, and homemade chorizo. That sounded a lot like a Queso Fundido that I used to enjoy, so I ordered it. The gooey, orange melted cheese came bubbling in a scaldingly hot cast iron skillet with a dollop of guacamole and a scoop of pico de gallo on top. Though it had great flavor, with the cheese nicely enhanced by the chorizo, it was a bit tricky to consume. We used our remaining chips and the accompanying tortillas—both flour and corn tortillas—to scoop up the queso, with long, stringy tails streaming back down toward the skillet.

Finally, my drinks arrived. It took the bartender a while to make them, but the wait was worth it. The drink menu included a small photo of the Sol Agave Margarita Flight, but even that small glimpse was enough to attract my attention. The waitress had to inquire whether they could make it without alcohol, but they figured it out. Once they did, they delivered a beautiful display!

Four small, short-stemmed coupe classes hung from a decorative stand. Each glass, rimmed with a ring of potent chili-salt, popped with a different vibrant color and featured a different fruit garnish. The four featured drinks included Blue Curaçao, Blackberry, Mango, and Tamarind. I’ve always been curious about Blue Curaçao, having been offered it at nearly all the luaus I’ve attended. However, I’ve always declined the drink in favor of whatever spirit-free alternative they offered. Still, that bright blue color is hard not to notice. It turns out that this was a very sweet—and a little sour—drink. Blue Curaçao is made from the aromatic dried peels of an otherwise bitter and inedible citrus grown on the island of Curaçao. I think this was Kathy’s favorite of the flight. For me, it was a close call between the Blue Curaçao and the Tamarind. Anyway, the Margarita flight was fabulous!

On the waitress’s recommendation, I ordered the Tampiqueña. This had a prime outside skirt steak atop a red cheese enchilada with pinto beans and grilled onions. It also came with a cup of jalapeño cream soup. The thick soup was mild in both spice and flavor. I enjoyed its velvety creaminess and the spoonful of sweet corn, freshly cut from the cob, but I had a hard time discerning the flavor of the peppers. The steak was small, but of terrific quality. So tender that it almost melted in my mouth, it had been cooked to the medium-rare I had requested, and sliced to show the warm, red center. A blond grilled pepper adorned the plate. Its pale color made me think it might be mild, but I figured I’d better make sure before Kathy sampled the similar one on her plate. At first, it was mild. But then the heat developed, slowly at first, and then in force. It must have been a yellow jalapeño. I didn’t mind it, but I definitely warned Kathy away from hers.

I love how Sol Agave makes all of its dishes beautiful. The quality ingredients and care in preparation ensure that the dishes taste just as good as they appear. The result is an upscale offering of refined Mexican cuisine.

She said:

It was a lovely, sunny afternoon, so it was the perfect kind of day to drive up to SLC for a midday meal. We decided to give Sol Agave a try.

Upon approaching the restaurant, I took in the exterior of the building. It was constructed of concrete, steel, and other materials. A sign with the name of the restaurant perched atop the roofline in white-painted metal letters, with “Taste Mexico” in smaller letters that were painted red. All of it was a much sleeker, more sophisticated and understated aesthetic than is usually associated with Mexican cuisine. Mother Nature made her contribution with pink blossoms on the surrounding trees.

The same stylish vibe greeted us when we stepped inside. Charcoal-gray concrete flooring. Pretty basket-style light fixtures fashioned out of rope. Black, industrial ceiling. Wood tables with white leather-covered chairs. Booths made of almond-colored pine featuring striped upholstered backs in blues and creams, with caramel leather-padded seats. In a nod to more traditional Mexican restaurant décor, there were orange leather chairs in the entryway, creating a small waiting area, and red metal light fixtures in the kitchen prep area. I could see the cooks/chefs back there through the glass partition. All of it created a relaxed, comfortable ambiance.

Now, about the menu and our meals. There were interesting options listed. For example, the brunch offerings are available daily from 11 am to 3 pm. They included things like Chilaquiles, a breakfast burrito, and avocado toast with bacon. The blackened shrimp taco combo commanded my attention, but I passed. For appetizers, the Pulpo a las Brasas was a surprise, but I also passed on that because, uh . . . grilled octopus. No thanks! 🐙

Anyway, although mahi-mahi tacos sounded delicious, I chose to go with the Crispy Chicken Tinga Tacos. They didn’t disappoint. The shredded white chicken breast was tender, but the ends were delightfully crispy. The taco shells were crunchy because they appeared to have been deep-fried. Atop the chicken filling, there was a slightly tangy coleslaw. All of the flavors and textures were wonderful. To round out my entrée, there were black beans and red rice. My food was really delicious and satisfying.

Conclusion:

If you eat first with your eyes, as we do, you’ll find plenty to enjoy at Sol Agave. Sol Agave delivers beauty with its high-quality ingredients, polished atmosphere, and creative plating. Let all your senses celebrate!