If you hop on the I-15 and head toward Utah County, just past the smell of lemongrass and groupthink, you’ll find a new-ish Mexican restaurant called Sol Agave that is pretty forking good.
*A quick warning: if you’re looking to read about the soul of a soufflé, or a chef’s journey from orphan child to restaurant magnate, look elsewhere. I will tell you if the food is good and I will tell you if the food is expensive. If you’re looking for more information then that I recommend Google, or a hobby.
I generally have a “three strikes you’re out” policy because any kitchen can have an off day, but consistency matters. This was my sixth time at Sol Agave so clearly, they passed.
First things first: they are not messing around with the free chips and salsa. Instead of your average Costco chips and sugary tomato sauce, they deliver a great green chili salsa that manages to be neither too hot nor too bland, surprisingly memorable refried beans, and warm tortilla chips thick enough to handle a scoop but still a airy/flaky enough to not destroy the roof of your mouth.
The Sol Agave “Famous Carnitas,” is my go-to and what I ordered last night. It’s a build your own taco situation complete with pork, pickled onions, green chile salsa, some greens (that I don’t eat because you don’t need them), and handmade corn tortillas. The pork and the tortillas are really the reason you order this dish, because they’re simple, but cooked to perfection. Too many restaurants try to pass off dry-as-fork pork as carnitas, but Sol Agave’s carnitas are savory without overpowering, not too fatty, and they shred exactly like they’re supposed to. The handmade tortillas are freshly made, not too salty, and the perfect density: substantial enough to handle the carnitas and toppings, but not “mouthful-of-masa” thick. I had no leftovers.
While I think the carnitas is Sol Agave’s MVP, a solid first runner-up is the shrimp. Ordering seafood in a land-locked state is always a gamble, but Sol Agave’s is fresh, cooked well and especially good in the Shrimp Taquitos. If shrimp and pork aren’t your jam, their Sugar Cane Filet’s orange chipotle and mango glaze is the perfect combo of sweet and salty—pair it with the chorizo scalloped potatoes and you’ll end up cleaning your plate. Their appetizers are no slouch either; I’m a sucker for the chorizo queso because it’s cheese and those fresh tortillas I love so much and I shouldn’t have to explain why hot cheese is a winner.
Moving on to drinks, they have fountain Coke Zero which is vital information. Sol Agave is also one of like three restaurants in Utah County with a full bar, and I heard from a friend of a friend (that’s a total lush) that the blackberry margarita and the cucumber cilantro margarita are both solid.
I don’t care how full you are, order dessert. Their butter cake is proof positive that they care enough to do more than just pull something out of the freezer. Rich and buttery, crispy and tender, not overly saccharine, and the cinnamon dusted vanilla ice cream adds a nice Horchata-vibe to the whole thing.
I give Sol Agave 5 out of 5 forks for consistency, quality, and exceptional use of corn tortillas. I don’t want to be the person handing out at every turn, but they earned this.
Sol Agave gets $$$ because it’s a little expensive for a restaurant next to a Cupbop. If you order a soft drink/appetizer/meal/dessert it’s $30ish a person with tip (+$12 if you’re wanting something with tequila in it), so it’s less of a “first date” restaurant and more of a “we haven’t been out in 3 months and we finally got a babysitter” restaurant.
https://www.solagave.com/american-fork-menu#menu=menu
