Today was our summer intern’s last day. We shared him with another office in Oakland’s Uptown, so we all trucked over there and ate Oaxacan food at Agave. The door is indigenous peoples meets Ikea. I though the food was just OK.
I learned a couple things from dining there, however. I thought the carnitas in my so called Oaxacan Empanada was dry. I didn’t know that there are two schools of thought when it comes to carnitas. The meat can be moist or crispy according to a fellow diner. The carnitas at Agave is “crispy” not dry.
The reason I ordered the Oaxacan Empanda was for the Oaxacan cheese and there wasn’t enough. When I asked my server if the appetizer portion was enough food he said that it was basically a quesadilla but the dough was different. He said it was masa (corn). I thought Argentinian empanadas were made with wheat?
I just didn’t order any mole because of that one time in Mexico City with the projectile vomiting. I can’t be sure what’s lurking under that thick black sludge.