Rock Shrimp Chile Relleno at Agave

The chile relleno isn’t necessarily the most innovative Mexican dish, but Agave’s version, made with rock shrimp, is an adaptation you won’t want to miss. The fire-roasted poblano chili is stuffed with fresh rock shrimp and a blend of Mexican cheeses, given a cornmeal crust and then deep-fried. The piping hot chili is then drizzled with a crema reduction flavored with bits of the poblano chili itself. Whether it’s the extra crunch the cornmeal crust gives or the sweet rock shrimp mixed with deliciously melted cheeses, Agave’s chile relleno is a grade-A take on the classic Mexican staple. $12, 10820 W. Charleston Blvd., 214-3500.

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’Cue Town


’Cue Town

By Max Jacobson

Vegas can’t pony up regional ’cue like the hickory-smoked ribs you get at Arthur Bryant’s in Kansas City, or the cumin-spiked brisket of City Market in the Texas Hill Country. But we still have our merits as a ’cue town: Memphis Championship Barbecue (three locations, when award-winning pit master Mike Mills is here, and there’s decent barbecue on Strip buffets including the meats at Cravings in The Mirage, which uses a J&R Oyler smoking box for their ribs.