614/891-6011
Upon entering the restaurant, I felt as if I was about to eat in a high school cafeteria. Booths surrounded the large dining room with several tables set up in the large open space. The lack of creative architecture or decorating made the space fairly unappealing.
As with many Mexican restaurants, the menu was extensive - consisting of many standards and just a couple items that caught my attention. When I saw Iguana, I was immediately intrigued. Although I admit I was hoping to see how the lizard was to be prepared, it actually was just steak and chicken breast wrapped in a spinach tortilla topped with a cheese dip.
When it came time to order, I opted for the rather tame combination of a chile relleno and chalupa ($9.99). With a choice of accompaniments, I selected the refried beans and rice.
The portion was a generous one for lunch. The chili relleno was a large poblano pepper stuffed with mozzarella cheese, battered, deep fried and covered with a fairly non-descript red tomato sauce. Whereas the relleno was satisfactory, I prefer that it be stuffed with monterey jack or Queso Chihuahua.
The chalupa, also known as a tostada, consisted of a tortilla topped with beef, lettuce, guacamole, and a tomato slice. Again, not a very imaginative dish, but how do you spice up a chalupa? It is what it is.
Lori selected the Blue Agave Salad ($9.99) which looked delicious.
Another healthy portion, the salad includes flap meat, chicken, tomatoes, sliced pineapple, and fresh avocado on a bed of mixed greens. Flap meat is a thin steak that comes from the bottom sirloin butt cut of beef.
Named for the plant that is the base ingredient of tequila, Blue Agave is indistinguishable from the scores of Mexican restaurants that populate central Ohio. The food is satisfactory, the service was satisfactory, and the atmosphere was less than satisfactory.
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