the mommy avenger

When tasting food from different cultures and comparing it to its peers, Latin American cuisine—and its many derivatives—may be among the most difficult to evaluate in terms of quality. I can easily tell the difference between good Thai food and mediocre, between a Michelin-starred French chef and the local joint where kids go for prom night. Yet the gap between a delicious $2 taco al pastor from a hole-in-the-wall and a $40 version at a trendy NYC restaurant is often surprisingly narrow. And let’s be honest—many of us can make pretty dang good tacos at home.

So what draws people out to date-worthy locations for Latin American fare? For some, it’s the cocktails and dancing. For others, it’s the wood-grilled and smoked meats. My personal favorites often feature unique moles. For my significant other, it’s all about the salsa and guacamole. Whatever the draw, a great Latin restaurant needs that special je ne sais quoi—un cierto encanto, un algo especial. Unless, of course, you’re simply looking for decent tacos, fajitas, and enchiladas.

As you may have guessed, we tend to favor sushi, Thai, Korean BBQ, European cuisine, ramen, and steaks when dining out. It takes something exceptional to impress us when the offerings come from south of the border. And, since we only drink mocktails, we were a little surprised to be invited to Red Agave to experience their grand opening month.

Touting themselves as a restaurant first and a tequila bar second Red Agave aims to elevate dining options in Monroe Township’s Gables Plaza, rising above the sea of traditional chains and quick-service spots conveniently located off I-95. We stopped in for dinner on a sweltering Monday night.

Even though the restaurant had only been open for a week, the large space was already over 50% full. Our gealgháireach server Emmy shared that graduation celebrations had brought in an early crowd, and strong word-of-mouth was keeping tables filled.

We ordered a virgin lime margarita and a hibiscus highball. The margarita’s rim was lightly salted—just the way we like it—making for a solid opening impression. The hibiscus highball, however, stole the show. With its fruity, refreshing aftertaste, it hit the spot as we cooled off from the heat outside.

A basket of chips and salsa arrived shortly after—standard, but elevated by the chef’s use of chipotle as the primary flavor agent. Very good. We’d recommend a slightly larger salsa bowl, but any concern vanished when the generous street corn and guacamole appetizers hit the table. For a party of four, order one of each—they’re perfectly sized for sharing.

The guacamole featured subtle floral notes and perhaps even a hint of black garlic, paired with pickled jalapeño. It was smooth, flavorful, and not too spicy—a pleasant transition for the palate.

The roasted, cheesy street corn dip packed more heat, a welcome surprise for our pepper-loving party. Served bubbling hot in an iron skillet, it was creamy, indulgent, and demanded attention. Be sure to squeeze the limes served with it—each bite begins with a fresh burst of flavor.

The Tuna Tostada appetizer defied expectations. Sushi-grade, lightly seared tuna paired with pickled jalapeños, cream, and slaw redefined what creative Latin-American fare could bring to the table. It tasted as good as it sounds—balanced, fresh, and unforgettable.

The steak fajitas arrived sizzling hot—a presentation that sometimes leads to overcooked meat, but not here. By the time I loaded the fresh, house-made tortillas with guacamole, sour cream, cheese, beans, rice, and pico de gallo, the steak was still fork-tender. The portions were generous, with enough steak left over to enjoy alongside the flavorful sautéed peppers. Unlike cheap fajitas, which rely heavily on onions and tough cuts of meat, these were the real deal—highly recommended.

But before you instinctively reach for the fajitas, one dish stole the show: the pan-seared halibut, steamed in corn husk, served on a bed of potatoes and zucchini, and smothered in a rich roasted corn-butter sauce. It needed no knife—just a fork and a moment of silence. The corn butter sauce was the Latin American equivalent of garlic butter on lobster or soy sauce on sushi. It was lick-the-plate good—but our mothers raised us better.

Though the staff recommended the churros with bitter-chocolate-and-cream dipping sauce, we opted for the tres leches cake and the passion fruit tart. The company’s personal pastry chef hit the mark on these two desserts. The star in the tres leches cake was the rich brown caramel dollops. I would order this with a giant glass of milk or get it to go to enjoy with family. The passion fruit tart understood the mission: it should be tart, almost bitter, so that the ice cream and fresh berries provide balance, instead of becoming super sweet. 

Red Agave made us question our presumptions about going out for south-of-the-border flavors by introducing high-end ingredients, elevated techniques, and top-tier flavor combinations. We expected good food, and got far more value than expected. Monroe is not known for being a foodie destination, yet next time you are headed down the 95, take the exit and skip Chipotle. You’re welcome. 

^{*we were invited to facilitate a feature, all opinions are our own*}