12/31/2023 0 Comments Noteworthy bold license![]() There are four signature chicken plates, such as the pollo sobroso, a marinated chicken breast topped with a homemade chipotle salsa. The bowls are of the Mexican street-vendor variety, not the newly configured plates popularized in America. The San Poncho option offers birria, a slow-cooked shredded beef, layered on a bed of rice with chopped onions on top and lime wedges on the side. The menu does have a few Tex-Mex touches, but Adobe Agave is serving dishes that are uncommon in Columbus. "It's a little bit spicy, has a little kick to it, but nothing you can't handle," Morales said.Īdobe refers to the Aztecs' choice of building materials, a dried earthen brick, while agave is a plant used in the production of tequila, the signature libation of Jalisco. For starters, crispy tortilla chips are served with freshly chopped pico de gallo, which brings some heat to the table. north of Worthington, does things a little bit differently than its contemporaries, general manager Axel Martinez said. The restaurant, which recently took over the former Wine Bistro at 8231 N. The restaurant was opened by Fernando Morales, a co-founder and partner of the El Vaquero restaurant chain, who is branching out with different concepts, general manager Axel Martinez said.Īdobe Agave uses Jalisco, a western Mexican state on the Pacific Ocean, as the center of its culinary inspiration. View Gallery: Photos: Adobe Agave Restaurant Adobe AgaveĪdobe Agave uses Jalisco, a western Mexican state on the Pacific Ocean, as the center of its culinary inspiration. Adobe refers to the Aztecs' choice of building materials, a dried earthen brick, while agave is a plant used in the production of tequila, the signature libation of Jalisco. To read more of this column: Tacos Rudos delivers consistently good food and service, plus bold flavors and vibrant fare While rather salty, it induced several later cravings. The same accessories, minus pineapple, flattered the asada taco ($4.50), which starred diced, almost-tender beef with a persuasive steak-like flavor.įish taco fans will find a winner here (pescado taco, $5.50): crackly beer-battered red snapper outfitted with crisp red cabbage, pico de gallo plus a rich-yet-spicy "serrano cream sauce." The same bold accoutrements, plus queso fresco and cilantro, added extra punch to the pollo taco ($4.50), a zippy and tomato-y standout that featured a tinga-style chicken stew. In a taco ($4.50), it's showcased with pineapple playing off spicy and vibrant salsa verde, onions, cilantro and a good house tortilla. The super-juicy, cinnamon-tinged al pastor meat lived up to its spit-roasted promise. Only four proteins were available, but each arrived amply packed into a delicious taco worth its relatively hefty price. And the pocket-sized Mexican restaurant is among the best taquerias to open in Columbus last year. Big flavors came from its small menu. Occupying a secluded space equipped with its own entrance, seating and TV, Tacos Rudos almost seems like a separate and autonomous eatery inside the Budd Dairy Food Hall. ![]() in the Budd Dairy Food Hall, Italian Village ![]()
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