El Agave Restaurant & Tequileria

A selection of our most traditional dishes, quesadillas, sopecitos, taquitos

4 Mini quesadillas stuffed with, manchego cheese, roasted poblano peppers, sauteed mushrooms and shredded chicken, served with chipotle cream

Thick savory masa corn cake stuffed with roasted bone marrow and black beans, topped with salsa verde, cream, cheese and lettuce

Homemade soft flat tortilla shells topped with black beans and salsa verde, one with shredded chicken, another with homemade chorizo and a third with shrimp in chipotle sauce. Topped with fresh lettuce and Mexican cream

Homemade corn tortillas, hand rolled with stewed shredded pork, smothered in Yucatan "achiote" sauce. Served with red onion relish

2 Chalupas made of corn masa, topped with lobster meat, artichokes, diced tomato, cilantro and fresh Mexican cheese crumbles finished with a touch of Mexican cream

Savory corn masa cakes with corn truffle, salsa verde, queso fresco, onion and cilantro

Mussels in a tequila sauce, with homemade chorizo, serrano pepper, cilantro cream sauce and pinto beans

Raw shrimp cooked in fresh lime juice, with chile serrano, tomatillo, cilantro and cucumber

Raw tuna with avocado, bell pepper, onion, cilantro and olive oil

Octopus, shrimp, cherry tomato, baby corn, onion, grill red pepper, lemon and olive oil, flavored with herbs and with a touch of chile morita sauce

Baby squid stuffed with shrimp and green chorizo "Toluca Style", lightly floured and flash fried, finished with chipotle chili and garlic salt

Grilled tender octopus marinated with garlic paprika and fresh herbs served on a bed of fresh avocado and potato puree, drizzeled with sundried chili oil

Fresh ahi tuna marinated in chili adobo sauce then flash fried to crisp served on a bed of fresh guacamole

The authentic recipe from Tijuana

Baby mix greens with tomato, red onion, green olives and fresh avocado tossed with a fresh lemon-lime-oregano vinaigrette

"Nopal" (cactus paddle) salad with chopped tomato, cilantro, onion, oregano, avocado and olive oil

Baby mixed greens tossed with red and gold beets, pistachios, figs, cherry tomatoes goat cheese and pomegranate dressing

Creamy yellow squash blossom from Castilla, blended with onion, leeks and celery

From El Portal Restaurant (in Mexico City) fresh cilantro soup enhanced with our spices. It is prepared to order. Fresh!

Prepared with our fresh red snapper, shrimp and squid, with a touch of cascabel "chili" and El Agave's spices

Flavored with pasilla "chili", garnished with tortilla strips, crispy pork grind, "manchego" cheese, sour cream and avocado

Creamy chile poblano and huitlacoche blended and enhanced with our spices

The soul of Mexican moles, made from scratch with pasilla, ancho, and mulato chilis as well as other ingredients such as tomatillo, clove, black pepper, chocolate, garlic, cinnamon, coriander seed, sesame seed and more. Served over chicken with Agave style rice

Made from pasilla, ancho and guajillo chilis pepper, and clove among other superb ingredients. Served over chicken or pork

From Oaxaca, "tomatillo" (green tomato) and Serrano chilis, "epazote" herb, "hierba santa" and other delicious ingredients. Served over chicken or pork

From Oaxaca with four different chilis: pasilla, mulato, ancho and chipotle; tortilla, deep fried banana, sesame seeds, peanuts, almonds, walnuts, raisins, tomato, tomatillo, celery, cinnamon, oregano, and more. Served over chicken or pork

Three moles, verde, rojo and amarillo served over a stuffed chicken breast with pumpkin seeds and garlic garnished with fried plantains and Agave style rice

From Oaxaca chicken smothered in guajillo and puya chili, and a touch of "nata" (reduced milk). Served with Agave style rice. An authentic recipe from the 19th century

Four corn tortillas stuffed with sautéed mushroom, carrots, zucchini squash and asparagus, served with Agave rice and your choice of any of our delicious moles

Seared and oven roasted maple duck breast, fan cut and served with a traditional mole negro from Oaxaca garnished with Agave rice and plantain

2 Jumbo shrimp in a garlic and butter sauce, roasted chile de arbol, served over two homemade tortillas and topped with avocado, jicama, pico de gallo and a side of Agave rice

Jumbo tiger shrimp sautéed with extra virgin olive oil, julienne serrano peppers, fresh lime and lemon juice, flambé with tequila and reduced with a touch of cream. Served with Antigua black beans and Agave rice

Sautéed jumbo shrimp, finished in a fresh mango sauce with a touch of spices served with Agave rice and topped with shredded coconut

2 Grilled octopus tacos in a 3 chile sauce served on homemade corn tortillas

Four corn tortillas stuffed with sauteed lobster in mole pascal (guajillo chilli pepper, peanuts, pumpkin and sesame seeds)

Fresh sea bass laid in a bed of vegetables in a superb garlic- chipotle chili sauce, made to order. A true wonder of the Mayan cuisine

Sea Bass fillet cooked to perfection in a sophisticated sauce made from pasilla chili, bell peppers and spices served with hot plantains. Magnifico!

Fresh salmon medallion, pan seared, topped with dungeness crab meat and sabayon then baked to perfection served over a bed of achiote mashed potatoes and vegetables finished with a red natas mole and a touch of cream

Fresh sea bass fillet served on a bed of Agave rice with a traditional veracruzana sauce made with sweet peppers, garlic, olives, white wine and capers

New York cut on a chile morita and spices sauce with agave nectar and a side of pinto beans, mixed salad and potato

Grilled filet mignon medallions and Portobello mushrooms served in a delicate mixture of two wonderful sauce: mustard sauce, complemented by a mild spicy chipotle sauce, served with artichoke and potatoes

Filet mignon medallions and a black tiger shrimp served with an exotic blend of spices from the Gulf of México, made up of grilled onions, garlic and "hoja santa", served with our grilled nopal (cactus paddle) julianne

Grilled mignon on a tortilla covered with melted "Manchego" cheese and chipotle sauce served with potatoes, corn and vegetables

Filet mignon filled with goat cheese, served with dark tequila sauce and accompanied by an arrangement of vegetables and potatoes

Baby rack of lamb encrusted with an ancho chile and herb crust. Finished with a Mexican Tempranillo wine reduction

Braised lamb shank in a reduction of black bean stock, red wine, its own juices, avocado leaf and fresh herbs, anchored over mashed potato and finished with a touch of morita chili

Grilled tender Angus filet with poblano chili strips, guacamole, black beans and a red enchilada

Slow roasted pork leg in slightly sweetened almond mole sauce served with a side of rice

Guacamole made to order with diced onions, cilantro, serrano peppers, fresh lime juice, garnished with walnuts and pomegranate seeds

Two corn chalupas topped with refried black beans, homemade soy chorizo, fresh cilantro and onion

Roasted corn filled lettuce cups, dressed with onion, serrano pepper and fresh epazote (amaranth)

Achiote marinated grilled zucchini, topped with a roasted corn and chipotle sauce

Coconut fried sweet potato rolled tacos made with corn tortillas, and garnished with fresh avocado, shaved lettuce, cilantro and onion

Roasted beets over corn tortillas, topped with homemade tomatillo salsa, orange wedge supreme and radishes

Roasted poblano pepper stuffed with sautéed mushroom, garlic and epazote (amaranth), finished with a warm vegetable vinaigrette

Corn tortillas stuffed with a sautéed vegetable medley and your choice of any of our exquisite mole sauce selections

Grilled tofu marinated with house chili adobo and grilled pineapple, garnished with potato and grilled vegetables

Octopus, Shrimp, cherry Tomato and baby corn, onion and grill red pepper, lemon and olive oil, flavored with herbs and with a touch of chile morita sauce

2 chalupas made of corn masa in an oval shape, topped with lobster meat chunks, artichokes, diced tomato, cilantro and fresh Mexican cheese crumbles finished with a touch of Mexican cream

The authentic recipe from Tijuana

Creamy chile poblano and cuitlacoche blended and enhanced with our spices

Poblano pepper stuffed with pork meat, peach, apple, almonds, peanuts and raisins. Topped with walnut base cream & pomegranates seeds

The soul of Mexican moles, made from scratch with pasilla, ancho and mulato chilis as well as other ingredients such as "tomatillo" (green tomato), clove, black pepper, chocolate, garlic, cinnamon, coriander seed, sesame seed and more. Served over chicken with rice Agave style

Jumbo Tiger Shrimp sautéed with extra virgin olive oil, julienned Serrano peppers, Fresh lime juice and lemon juice, flambé with tequila then reduced with a touch of cream. Served with Antigua black beans and agave rice

Braised lamb shank in a reduction of black bean stock, red wine, its own juices, avocado leaf and fresh herbs, anchored over mashed potato and finished with a touch of morita chilli