El Agave Restaurant & Tequileria
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Mexican Cuisine and Extensive Tequila Collection
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Homemade Flat soft tortilla shells with black beans, shredded chicken, chorizo and shrimp in a chipotle sauce, topped with lettuce and Mexican Cream
4 mini quesadillas stuffed with, manchego cheese, roasted poblano peppers, sautéed mushrooms and shredded chicken, served with chipotle crème-fresh
Shredded pork enchiladas in our outstanding mole verde sauce, served with black beans
Tender chicken enchiladas in the traditional tomatillo sauce, under fresh cheese, onions and cilantro, served with black beans
Chicken enchiladas in a red Mexican sauce, layered with cream and cheese, served with black beans
Seafood enchiladas stuffed with lobster, shrimp and calamar, topped with a tomatillo and chile poblano sauce, served with rice
Shredded duck enchiladas topped with the traditional Oaxacan black mole
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
Manchego Cheese Melted with your choice of: Chorizo, Mushrooms or roasted poblano pepper
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
Raw shrimp, cooked in fresh lime juice, with chile serrano, tomatillo, cilantro and cucumber
Mixed seafood salad with lobster, calamar and shrimp, in an olive oil and orange juice dressing
A great combination of a crisp lettuce, onion, tomato, jalapeño chilli, orange juice, and virgin olive oil topped with tender grilled chicken breast strips
The authentic recipe from Tijuana
Baby mixed greens tossed with tomato, red onion, green olives, avocado and fresh lemon-lime oregano vinaigrette
Cactus paddle salad with freshly diced tomato, cilantro, onion, oregano, avocado, Mexican cheese and olive oil
Baby mixed greens tossed with red and gold beets, pistachios, figs, cherry tomato, goat cheese and pomegranate dressing
A delicate soup of fresh cilantro, cream and spice
Prepared with red snapper, shrimp and squid, lightly dusted with a touch of cascabel "chili" and a dash of El Agave's signature spices
Traditional "Azteca" soup infused with avor of pasilla "chili", and layered with tortilla strips, shredded chicken, manchego cheese, sour cream and avocado
Creamy chile Poblano and cuitlacoche blended and enhanced with our species
Yellow Fin Tuna cooked Baja style with Jalapeno and Agave nectar, wrapped in a spinach tortilla
Sauteed Lobster in a light fresh cheese and chipotle chili sauce and pimiento, wrapped in jalapeno tortilla
Tomato tortilla stuffed with Filet Mignon and Poultry marinated in a citrus sauce
Shrimp sauteed in butter, garlic, spinach, red pepper and Mancheco cheese
Grill Salmon with Vegetables, Soy sauce, cream and lemon
Grill Portobello mushroom, Italian squash, asparagus, spinach and Mancheco cheese
Pork meat marinated in chile guajillo, pineaple, cilantro and onions
Tender roasted pork "Michoacan style"served over homemade tortillas and garnished with a tasty pico de gallo sauce
Grilled shrimp tacos, accompanied by pico de gallo, melted oaxaca cheese
Cochinita pibil tacos topped with habanero chili cream
Carne asada taco with onions and cilantro served with guacamole
Braised Lamb Shank, Guacamole, Mushroom sauce, roasted red peppers and corn
Grilled marinated chicken with mole poblano puree, Banana plantain rice and sesame sedes
Tender Roasted duck in a Spinach flour tortilla, with fig and chile de arbol marmalade, carrot crean and beets
Shrimp, octopus squid, onion and red pepper
Grilled Local Seabass with adobo sauce, cabbage, beets and cream
Seared Yellow fin Tuna in panko, parsely, cabbage, habanero and agave néctar dressing, red onion with agave rice in poblano sauce
Grilled Octopus in Achiote with Guacamole, pineapple, red onion, beets and cilantro pesto
Shrimp chunks sauteed in garlic, Arbol chili, cheese and a touch of mustard
Grilled beets with queso fresco, orange, celery and cilantro pesto
Roasted Oaxaca Cheese, mushrooms, poblano pepper, spinach grilled with olive oil
Baked Salmon toped with a Chile poblano, sauce, agave rice
Grilled local sea bass topped with a Chipotle and Citrus sauce, Agave rice and mixed green salad served alongside
Grilled tender flat fillet with poblano chili strips, guacamole, black beans and red enchilada
Fillet Mignon in a tequila, red wine reduction sauce, topped with cambray onions and musrooms served alongside potatoes and medley of grilled vegetables
Chicken breast stuffed with fried plantains, then served with Agave rice and vegetables in sweet adobo (guajillo and ancho chili, garlic and tomato)
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
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