Blue Agave Grill

I recently dined at a delicious ‘Contemporary Southwestern Grill’ while visiting Colorado — Blue Agave Grill. Was in Denver and stopped in before going to the Avalanche game. There is a location in Fort Collins, but this one has recently opened.

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Arrive in the 5 o’clock hour and this is a great restaurant off the top because you don’t have to be at the bar/in the bar section to get happy hour specials. So few restaurants do that (at least in DC where I’m used to going out)! So, right away, margaritas, on the rocks, no salt, please — for $5.

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Then, we get the chips and salsa which are the normal addition to the table.

Next, a staple at this type of restaurant, guacamole! We got the basic one — Blue Agave Choice/ Garlic / Green Chilies / Red Onion / Tomato / Lime. It was on happy hour for $4 of $5 — I can’t remember the exact price. Really, that’s awesome! Came out super fast, huge portion and was amazing. The presentation was also nice and super effective. There is the brown ‘stuff’ below the tortilla shell bowl. It’s pureed black beans. That is done so the shell doesn’t move. Smart!

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After that, we just wanted one other simple bite to eat. Opted for the Tuna Tartare / Gingered Soy Sauce / Blistered Shishito Peppers. It was around $7 or $8, I think. Good size portion. Now, I just snapped a small shot of it, but there were probably about 4 times as many pepper around it as tuna. And they were hot! I didn’t touch them, the other eater did. From far away they could look like okra. Dang, fiesty! Nice presentation, but the restaurant could save a lot of peppers. The tuna was amazing, though.

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I wish there was one of these near me in DC. Absolutely amazing. Great service, too. Now, it was also quiet at that hour, but nonetheless, could not have asked for more. Will definitely have to go back next time I’m there.

 

Tartare…touché

I love seafood, and next to the ceviche, I love tuna tartare. I can’t remember where I found this recipe, but I make it quite often. It’s so simple and so good. All you have to do is cube the tuna, then toss all the other ingredients with it. At the end, drizzle some lemon juice on top and garnish with the fennel fronds if you really want.

  • 1 lb tuna or yellowtail, cubed
  • 2 T extra-virgin olive oil
  • 1 T tiny capers
  • 1 T finely chopped shallot
  • 1 T finely chopped Sicilian green olives
  • 1/2 t. red pepper flakes, or 1 small chile pepper, chopped fine
  • 1 t pine nuts, toasted and chopped
  • S&P to taste
  • 1 lemon
  • 2 T fennel fronds, for garnish (optional)

Good places for the seafood is Costco, if you’re a member.  Also, if you can find the fish flash frozen, such as places like Trader Joe’s, it’s just as good. Enjoy!

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