Agave Uptown: I Just Can’t Get Enough
I haven’t been this excited about a new restaurant opening in Oakland in a long time. Serving cuisine from Oaxaca (pronounced WA-HA-KA), Mexico, Agave Uptown is a beautiful place that brings happiness to my soul. Within the month that Agave Uptown has been open, I have eaten there four times. I just can’t get enough!
Named after the plant used to produce tequila, Agave Uptown has a bar shaking up cocktails centered on the distilled beverage. Mezcal is the smokey cousin to tequila, which is a Oaxacan specialty and one that their bartenders focus on. If you aren’t big into mezcal like me, just ask to substitute tequila.
What is better than a bowl of chips and salsa is an endless bowl of chips and salsa. The light crispy chips and homemade salsas go well with cocktails and gives everyone at the table time to figure out what they want to order.
I have tried two of the salads and one just blows the other out of the water. The Agave salad is a mix of petite romaine hearts, avocado, queso fresco, pumpkin seeds, heirloom tomatoes, red and orange peppers, onions, cilantro, and chipotle vinaigrette. The mix of grilled peppers and onions add a nuttiness that match well with the freshness of everything else.
It’s hard to find a good ceviche, but look no further than Agave Uptown. The fish which has been marinated in lime juice and onion is a classic and simplistic dish that offers a fresh and clean taste. They also provide a generous portion which is perfect for sharing.
Good for a group is the Tlayuda aka Oaxacan pizza. Think of this as a gigantic tostada. The crust is like a tortilla cracker and is covered with so much goodness including chorizo which was the topping of choice.
I have enjoyed three different types of tacos at Uptown Agave – Rocky’s chicken, shrimp, and fish. All were excellent, so it really is a matter of preference. However, if you want something a little different, the seafood tacos are topped with cabbage, mango, and avocado giving you somewhat of a tropical taste.
I had Cecina for the first time and it was delicious. The pork is marinated in a Oaxacan adobo mixture. The flavor has a familiar taste of vinegar that I am accustomed to in Filipino adobo. The meat is uniquely sliced thin and then grilled to perfection. The specialty comes with rice, black bean paste, and tortillas.
The domain of Uptown Agave would be the Mole Negro de Oaxaca. I enjoyed the chicken variety and it was to die for. Apparently, Mrs. Diaz, Chef Octavio’s mother makes the famous mole at her shop, Case de Mole in Healdsburg and they use it at Agave Uptown. The mole is slow cooked with Chilhuacle chiles and twenty other secret ingredients.
I often have trouble leaving room for dessert at restaurants where I want to eat everything. But if you have a small gap left for something sweet, I recommend the tequila ice cream with fresh berries. It’s fairly light and definitely pleasurable.
On my way out on one visit, I had the pleasure of meeting Chef Diaz. I was not only drawn to the chef behind the fabulous food, but his friendly and down to earth nature. He even sent me and my friends home with a container of mole.
So what did I do with the mole? I finally cooked some chicken in bacon fat. I then heated the mole and poured it over the chicken. I can pat myself on the back because I was taken back to Oaxaca in my own home. Thanks Chef Diaz and Mrs. Diaz! I’ll be visiting you both soon!