Federal Hill's Blue Agave: reviving the art of Mexican cuisine (+mouthwatering slideshow)

Blue Agave -- in Baltimore's Federal Hill -- is not some frat-boy/nacho cheese sauce/Tex-Mex restaurant. Blue Agave prides itself in exploring the regional cuisines of all the areas of Mexico in both traditional and innovative ways. In fact, they have two sections of their menu, one devoted to the familiar and one that's more "nouveau Mexican". Like all cuisines, Mexican is still a living, breathing entity! I was happy to be invited to sample the breadth of their creations.

The atmosphere is comfy, come as you are -- however that is. Last week, they even hosted a wedding.

Tequila is the famous of Mexico's hard liquors and, as I learned, there's a whole universe out there in terms of quality and flavor. Going to Blue Agave can be like getting a PhD in tequila! They offer flights that have a 1 oz. pour per type, so you can try ultra-premium or unfamiliar varieties without a great deal of commitment. If you are unfamiliar with the different styles, I learned that Reposado tequila has some flavor nuances in common with bourbon. If you like to try tequila in a cocktail, know that Blue Agave only uses freshly made sugar syrups and juices -- never mixes. You'll get the true flavor of fruit, not artificial chemicals or corn syrup in your drink.

Blue Agave carries boutique, unusual wines -- for an uncommon dining experience. In fact, owner Elizabeth Atwood says, if she sees a particular wine in the local wine shop, she won't carry it. Blue Agave definitely strives for different flavors than you will get elsewhere. They also carry a nice selection of Mexican beers to go with whatever you order.

Each table gets one round on the house of tortilla chips with salsa fresca (fresh tomato), salsa verde (mild green pepper/herb), and asada sauce (a smoky chipotle). They are prepared to be more flavorful than hot-hot-hot, so they don't burn your tongue for other food. They're a good portion and give you some good value added to the meal.

Chile Relleno de Queso is a traditional Mexican appetizer or light entree, and yet, it's hard to find places that serve it and do it well! Perhaps it's because of the time and care needed to get all the textures and cheeses just right. Blue Agave's is rich and flavorful, with a heat that's warm but not crazy spicy.

Mussels seem to be the new hot menu item, what with them not being from the Gulf. Mejillones en Salsa
Cremosa Picante is steamed Prince Edward Island Mussels with smoked chile cream sauce, pan tostado & habanero rouille. The sauce, with bread to encourage dipping, is a warm, creamy, steady heat. The mussels are perfectly fresh and tender.

Pato Condimentado is spice rubbed grilled duck breast with potato hash and Swiss chard in a mango–duck reduction. The potatoes are more wedge than hash -- very chunky and tasty. This is a fascinating dish. . . you probably haven't had anything like it. The duck is very tender and savory, not a cliche' sweet treatment. Each component is cooked to its own perfection; the Swiss chard is just barely steamed, for instance. The mango reduction has sweet spices but is not sugary. The presentation is very cool.

Blue Agave changes its lamb -- (yes! Mexico has lamb!) treatments with the seasons. Now, during the Summer, it's doing lamb with a white chocolate mole sauce. So interesting and different. It works. Mole is popular with meats in Mexico, yet the white chocolate lightens the whole deal to better complement the delicate flavors of lamb. It also has a creaminess that doesn't have a typical dairy flavor.

Their chocolate dessert is not the tired old volcano style dessert. It has seasonings and spices that elevate the dark chocolate cake into a whole new world. It goes great with their full-test coffee.

Tres leches cake (3 milks) is moist, creamy, and not  overly sweet. It is a great foil after a well-seasoned meal.

Blue Agave has tequila clubs, special wine nights, and all kinds of other events, so they encourage you to follow them on Facebook and Twitter to hear the latest.