El Agave Gastro Bar - Ensenadas One and Only Mezcal Bar

I’m very excited about the new Mezcal bar “El Agave” opening in Ensenada. El Agave is owned and operated by Laura and Chava who at one time owned the Oaxacan restaurant in El Sauzal Ensenada. This will be a place to sit back, relax and enjoy an endless variety of Mezcals including Cremas De Mezcal along with some delicious Oaxacan botanas.

Primarily produced in Oaxaca Mezcal (or Mescal) is a Mexican spirit distilled from the agave plant. While some tequilas may contain 51% agave all Mezcal must contain 100% agave. If you have never tried Mezcal it has a smokier taste then tequila. The Smokey taste comes from the production process of roasting small batches of agave in an earth oven. I find sipping on premium Mezcals very delightful and enjoy their complex full flavors and aromas.

I had a chance to take a sneak peek at El Agave which will be opening soon. It’s just past 2nd Ave on Ruiz just a stone’s throw away from my favorite bacon wrapped hot dog cart.




If you cannot find parking on the street they have 3 reserved spots directly across the street.



The inside has a nice warm vibe with couches inviting you to sit down, relax, and sip on some premium Mezcal.



The bar area sports some very cool pictures of the Mezcal production process and will soon be lined with premium Mezcal and more.





They have very cool back lighting of the Agave I tried to capture on my camera.



Every time you are served a Mezcal you will receive a pairing with some Oaxacan Botanas. If you have not had a chance to try Laura and Chavas cooking you’re in for a treat, along with their home style cooking their hospitality is unmatched. If Mezcal is not your thing they will also be serving some artisanal beers and more. I hope to be posting more details about the opening soon, see you their.

Chilaquiles Recipe

Layers of soft yet crunchy fried tortillas dripping with red sauce, topped with crema, queso fresco, red onion, cilantro and served with over easy fried eggs, I really can’t think of a better way to start the day then Chilaquiles.




Chilaquiles date back to ancient times and are traditionally made from stale tortillas. Stale tortillas will absorb much less oil, making chilaquiles a perfect way to use leftovers. After the basis of stale tortillas everything else is influenced on regional and personal preferences.

After reading about Diana Kennedys Chilaquiles Veracruzanos in her Essential Cusines of Mexico book I asked my wife if she remembered her grandmas Chiliquiles recipe. Her Grandma was raised in Veracruz and the recipes turned out to be very similar with exception of a couple of ingredients.

Ingredients
Serves 6-8

Sauce
2 Tablespoons Vegetable Oil
2 Ancho Chiles seeds and veins removed
1 Cascabel Chile (Optional for a bit more spice)
8 Roughly Chopped Roma Tomatoes
1 Half Roughly Chopped onions
3 Garlic Cloves
Salt to Taste
1 Cup Chicken Broth

Tortillas
Vegetable Oil for Frying
24 Tortillas Cut Into Pieces

Toppings
Crema
½ Red Onion Thinly Sliced
3 Sprigs of Cilantro
1/3 Cup Crumbled Queso Fresco

Heat the oil in a skillet. Fry the chile for about 1 minute on each side. Remove the chili, cover with hot water, and leave to soak for 5 to 10 minutes.




Add tomatoes, onions and garlic to the same pan and grill until they are softened. Transfer the drained chile, tomatoes, onions and garlic to a blender and blend until smooth.



Reheat the oil and add the sauce, season with salt and cook over moderate heat, stirring occasionally, about 4 minutes, add the broth and cook for 1 minute more. Remove from the heat and keep warm.



Heat the oil and fry the tortilla pieces, about one third at a time so they cook evenly, until they just stiffen but do not brown, about 3-4 minutes a batch.



Transfer the fried tortillas to paper towels to drain while you fry the rest; add a bit more oil to the skillet and lower the heat if necessary.



Stir in tortillas and cook over medium heat for 5 to 8 minutes, or until most of the sauce has been absorbed, allow just enough time for tortillas to absorb the salsa. Stir Constantly, the tortilla pieces should be soft yet crunchy.



Serve immediately and top with crema, cilantro, and red onion. I love mine served with Over easy fried eggs.

Enjoy!

Chilaquiles

Lobster and Wine Festival Ensenada - 2009 Fiestas de la Vendimia

As August came to end I look back and see I had my least productive month of Blog posting, August was just such a busy month with family, training, work and fiestas. August is the month of Fiestas in Ensenada know as Fiestas de la Vendimia. More than thirty events are held over a sixteen day period during August showcasing wine, food, music and cultural events throughout the region.

I was lucky enough to attend the Lobster and Wine Chardonnay Festival held at Santo Tomas Winery and had a fantastic time. When I arrived I noticed Chef Fabio Lira of La Cocedora de Langosta performing his mastery on the grill with some fresh Baja Lobster. Fabio was on the grill nonstop for hours and hours and I will say one thing, Fabio definitely knows his way around the grill. I which I could replicate the aroma from all the succulent grilled lobster, it was very inviting.





Another master at his craft was Carlos Travesi from Caprichos Restaurant. Back in September when I attended the Guateque Wine Festival I noticed Carlos working for hours on a Paella, Carlos was at it again this time with a wonderful Lobster Paella



This Fiesta was all about the Langosta and Vino (Lobster and Wine) but I must say Caprichos makes a burger that can stand with the best of them. The burger starts with Grilled Sonoran beef and local Real del Castillo cheese, that combination alone is special.



Deep fried lobster Puerto Nuevo Style was also available to order, I’m not sure who the vendor was but their Lobster was a very popular choice amongst the crowd.




Wine was free flowing from Monte Xanic, Vinistera, Santo Tomas, L.A. Cetto , and much more.

Liz from Monte Xanic



Santo Tomas Representing




With the flow of chardonnay and the rhythm of the Cuban band the Dance floor was buzzing with people sharing good times.



Besides the Lobster and Wine some very nice Mexican Art was on display. If you would like more information on the Fiestas my friend Steve Dryden usually puts something out before the events so be on the lookout. I also came across a nice article by a local San Diego writer Amy Wine here. Next year I hope to make much more events, and I highly recommend you join the fun. The people of Ensenada sure know how to throw a party.