By Kathy Chouteau
A winter’s day, especially when the rain is falling, is my favorite time to eat one of my favorite things in the Rich: El Agave Azul’s Sopa de Elote. It’s soul-warming in the same way mom’s soups were as an East Coast kid—minus the snowstorms.
The San Pablo Avenue restaurant has many Mexican delights from which to choose, but no matter what I order for my entrée, my meal always begins with this fresh corn soup. On a recent visit to El Agave Azul, my server, Valeria Olano alluded to the soup being a popular choice there because it’s “so good.”
Restaurant Chef Enrique Rivera gave me the lowdown on the tasty corn soup’s key ingredients, saying that it features corn, heavy cream, butter, chili/poblano peppers, garlic powder and a sprinkle of sugar. Garnishes atop the soup include roasted corn kernels and small pasilla chili strips, which add a delicious texture. El Agave’s menu describes the soup as “medium spicy.” It costs $11.95, can be found under the soup section of the menu and it’s absolutely delicious.
Chef Rivera said, when they first opened, another chef formerly on staff introduced the menu item at the restaurant. When he left, they retained it, but added their own little twists.
The eatery offers complimentary fresh, homemade tortilla chips and salsa to diners, which are delightful on their own or when dipped into the soup. I’ve been ordering Sopa de Elote since El Agave Azul first opened and it remains a filling and consistent favorite.
Find El Agave Azul at 12955 San Pablo Avenue in Richmond. Questions? Call (510) 307-5749.
