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Taking its name from the blue agave plant, the one from which some of Mexico's premier tequilas are produced, this upscale restaurant even adds tequila to the food such as the sopapillas drizzled with Corazon Blanco and the achiote salmon with mango salsa. The bar serves more than 200 high-end tequilas in a setting that blends folk with fancy. No wonder this is a tequila oasis in the land of cheap margaritas.
What is it about tamales? Lucky ones who grew up with tamales as a staple dish could script odes to the steaming cylinders of masa. Yet few big-time professional kitchens can match the comforting texture and warm, earthen flavors you get even... More »
"I consider myself a tequila connoisseur," says Agave Azul founder Zotico Reyes. "It's the spirit of Mexico...the myth of it, the taste itself." Reyes, a longtime Dallas-Fort Worth restaurant pro (La Margarita, Mi Cocina, Cozymel's), has both... More »
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