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Agave y Aguacate

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Agave y Aguacate Agave y Aguacate is a renowned Mexican restaurant located in Toronto, established in 2011. The restaurant offers a vibrant taste of Mexican cuisine, featuring dishes that celebrate traditional flavors and ingredients. One of their notable dishes includes a delicious lentil preparation with pineapple, plantain, tomato, and cilantro.

Recent social media posts

Deliciosas lentejas con piña, platano macho, jitomate y cilantro. Deliciosas
2024-10-23

Deliciosas lentejas con piña, platano macho, jitomate y cilantro. Deliciosas

Elder flowers ready to be infused
2019-06-29

Elder flowers ready to be infused

2019-05-10

Happy mother`s day to all the mothers I know.

2019-04-19

Fresh greater amberjack from Hawaii

2019-04-19

I know restaurants are going through a serious staff crisis at the moment. I also know first hand this crisis is real. I speak for myself when I say this, 80% of all places where I've worked here in Canada offer the following:
Long hours, a restaurant that is not run by a restauranteur but by a person (with reasons other than to be proud of the food you serve, to be proud of offering a memorable experience and/or making your clientele happy ), or a company whose only goal is to make money (I understand it tho. High overhead cost, TMI`s, ridiculous rents, labor and food cost. I had a restaurant, I know what this is like*). So to balance that, The chef and kitchen staff have to go through this... Constant stress, messy kitchens, greasy equipment, mediocre food, the kitchen is always hot! hot! hot! zero time to eat or to take a break, even after ten, twelve or fourteen hours on your feet you still have to spend an hour cleaning, staff meal? maybe but most of the times you swallow your food while standing and trying to finish your prep to be ready for service and most often than not your meal is relegated to the bottom shelf of a prep table or goes straight in the garbage half eaten, because you need to finish picking the petals of 20 edible flowers using tweezers, that are not bruised or wilted or splitting 500 grams of green peas in half for garnishing a plate with, or freezing fresh raspberries to crush them and separate them into single pellets, even if the plate is already garnished with 20 other minute things that offer nothing to the palate,(give me a break!), kitchen staff is always tired, dehydrated, drugs and alcohol seem to be the go-to thing after work and on top of it all, you have to deal with the fact that cooks will always live on a paycheque to paycheque basis, no benefits unless it is a corporate or large company you work for, and we know what corporate means. right? No social time or time to nurture oneself mentally, physically or spiritually and you have two days off to catch up on all your personal things and try to recover to go at it again for 5 more days... Most cooks, if they decide to continue working in this environment and for the majority of the kitchen staff it's financial pressure that keeps them there and most cooks not all will soon adopt the maxim "It is not my business. I don`t give a f**k"
There is a saying "You are what you eat" That hits home because what comes as part of working in a busy restaurant is that you either stop or start working when most people are in bed and most things are closed, so try looking pretty when you are on a diet of "two beers and a hamburger at night because the last thing you want to do is cook again even if you are starving.
This gets even worse when you`re sous-chef, most of the time on salary and you are expected to cover for the staff that call-in sick (happens quite often) if it`s slow, you send cooks home because the restaurant needs to save as much money as they can, stopping cooks form earning money since they work on an hourly rate and most cooks will happily leave so they can enjoy the last rays of sunshine of the day or just to walk home and stretch their legs
That takes a toll even on the most passionate Chefs but most people in this industry can deal with all these; because there is something so beautiful in being a part of the restaurant business and because some of us are resilient and passionate and believe that with all these negative things going on in the restaurant industry, something has to give and I hope it is in favor of cooks and chefs, but if you add to this equation the fact that you do NOT make money, things then change and it usually is when a staff member decides to leave, in search of that place. The place that is owned by somebody who is just as passionate as you are.
I have met hundreds of people in this industry and sadly half of them or more have abandoned the ship. This is a person`s way of saying. "I HAD ENOUGH OF THIS BU****IT. I`M OUT!!!
All this is easy to fix. Treat your staff well, offer incentives and opportunity for professional growth. Show them you care, respect their break times, create a menu that doesn`t have 100 items of overcomplicated food listed, the menu should be planned according to the size of the kitchen and the equipment you have. If you have a Mexican restaurant, stick to the theme (e.g. do not play loud Mariachi music doing a cover of One by Metallica or serve sushi tacos with peanut mole or make me a miso margarita, although it may sound good it does not make sense), get it? though for most people in the industry all o this may be a Chimera
I`ve said enough for today
*I did not close the restaurant Agave y Aguacate because we were not successful because we were, but because the person I was with fits what I said above and then some, so I walked out of the partnership
I have also worked in some amazing restaurants. I`ll name one, the one that has impressed me the most here in Canada. The late Rundles in Stratford.
Don`t tell me that cooking is a trade with uneducated, ignoble people. The world of sports is filled with the same. We as cooks play with the same passion, we are a strong team, we play with the same love and just as hard and will always take one for the team, our paycheques will never be there same tho and they don`t have to. Peace

2019-04-16

Fluke. Swimming a few hours ago this guys will be turned into fresh ceviche.

2018-12-07

Today's view and ready for service
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I had a meat craving. Lol
2018-08-19

I had a meat craving. Lol

2018-08-05

Coconut oil, fennel seeds and sea salt roasted cauliflower
Sauce: white truffle, white truffle oil, a pinch of Ceylon Cinnamon, aged balsamic, pinenuts and pecans.
Though this was heavenly ( because I love cauliflower ). I would be more careful with the balsamic. The flavor combination was lovely but the hue of color was not my favourite. I would opt out of the balsamic because it interfered with the sweetness of the pecans and pinenuts and most importantly the color.
Pecans were soaked in cold water for an hour. (I changed the water 5 times)

Address

Toronto, ON

To reach your destination in Toronto, you have a couple of convenient options for both public transport and driving.

**Public Transport:**
1. **Subway:** Take Line 1 (Yonge-University) to the nearest station. From there, transfer to a bus or streetcar that services the area.
2. **Streetcar:** If you're near a streetcar line, board the appropriate route that heads towards your destination. Check the TTC website or app for real-time schedules and routes.
3. **Bus:** Several bus routes may also service this area. Use the TTC trip planner online to find the best route from your starting point.

**Driving/Parking:**
1. **Driving Directions:** Use a GPS or mapping app to navigate directly to your destination by entering the address.
2. **Parking:** Look for nearby parking lots or street parking options. Be mindful of any parking restrictions or fees that may apply in the area.

Make sure to check transit schedules and traffic conditions before you head out!

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What people say

Mexican restaurants are celebrated for their vibrant flavors, rich traditions, and the ability to transport diners straight to the heart of Mexico with every bite. At Agave y Aguacate in Toronto, this culinary experience is brought to life with a menu that showcases the best of Mexican cuisine.

One standout dish that has garnered rave reviews is the lentejas con piña, which features a delightful combination of lentils with pineapple, plantain, tomato, and cilantro. This dish exemplifies the restaurant's commitment to using fresh ingredients and traditional recipes that highlight the bold and diverse flavors of Mexico.

Agave y Aguacate has been a beloved spot for locals since 2011, consistently delivering delicious meals that celebrate the essence of Mexican cooking. Whether you're a longtime fan or new to this culinary gem, each visit promises an unforgettable dining experience filled with warmth and authenticity.

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