El Agave Restaurant & Tequileria

Raw shrimp in black citrus sauce with chiles, tomato, cucumber, avocado and onion.

Fried Calamari with habanero aioli, avocado, and chipotle aioli.

Oaxaca corn style Braised lamb cooked with black beans, avocado, onions and salsa borracha.

Oven-roasted New Zealand lamb shank with black beans, cilantro and vegetables.

Three different ceviches: lime-cured salmon with avocado, cucumber and onion; shrimp with tomato and avocado; and fish with mango and habanero.

Tortilla chips with red or green sauce, served with onions, sour cream, and cotija cheese.

Tia Ju's Miguel Angel Burritos, burritos with marinated duck breast, rice, mixed peppers, mushrooms, onions, avocado, and jalapeño aioli.

Baby corn brushed with chile aioli, chapulín dust, queso cotija, and agave chile oil.

Three chile adobo pork belly with red onion, avocado, mixed lettuce and habanero aioli served in a brioche bun.

Three sliders of pork belly with red onions, avocado, mixed lettuce and bacon aioli served on a brioche bun.

Grilled octopus with roasted potatoes, arugula, and paprika aioli.

Homemade corn tortillas stuffed with zucchini blossoms and Oaxaca cheese.

Huitlacoche, poblano pepper and Oaxaca cheese quesadilla stuffed with Mexican cheese and squash blossom.

Melted cheese with mushrooms or poblano peppers.

Soft shell crab with chipotle aioli, avocado, and cabbage slaw.

Three handmade masa boats topped with refried beans, lettuce, sour cream, cheese, and your choice of chicken, pork, or beef.

Three homemade masa sopitos topped with black beans and choice of chicken, beef or pork, one with Oaxaca cheese, and one with huitlacoche. Finished with crisp lettuce and Mexican crema.

Handmade masa pockets filled with chicharrón prensado in guajillo salsa, refried beans, and queso fresco.

Tuna tartare on a crispy corn tortilla, guacamole, red onions, and chipotle aioli.

Shredded chicken, mole negro, radish and sesame seeds.

Chicken enchiladas with mole poblano sauce, served with rice and beans.

Chicken enchiladas in red tomato sauce, layered with cream and cheese, onions and cilantro. Served with black beans.

Corn tortillas stuffed with squash, mushrooms, spinach, served with black beans.

Chicken enchiladas in tomatillo sauce, served with black beans.

Grilled flank steak with poblano rice, guacamole, black beans and enchilada.

Poblano pepper stuffed with shrimp, cheese, peach, apple, almond, raisins, and walnut sauce.

Grilled octopus, marinated with garlic, paprika and fresh herbs, served with avocado and potato puree.

Baked salmon topped with chile poblano sauce, served with Agave rice.

Grilled vegetables with avocado and salsa.

Egg, bacon, potatoes, cheese and salsa.

Carne asada, fries, cheese and guacamole.

Roasted vegetables, rice, beans, cheese and salsa.

Grilled chicken, romaine, parmesan, Caesar dressing.

Pork marinated with achiote, pineapple, onions and cilantro.

Grilled arrachera with avocado and cheese.

Grilled shrimp with spicy sauce.

Slow-cooked pork with cilantro and onions.

Cochinita pibil with pickled red onions.

Grilled fish, cabbage and chipotle aioli.

Grilled shrimp, cheese, avocado and chipotle aioli.

Seared 'suckling' pork, southern fried Yucatan 'achote', served with avocado and habanero relish.

Poblano pepper stuffed with Angus ribeye, onions, garlic, cloves, peppers and raisins.

Grilled filet mignon with chipotle sauce, served with mashed potatoes and vegetables.

Slow-braised short ribs with anchiote, spices, and a touch of mezcal, served with mashed potatoes and vegetables.

Grilled Filet served over avocado, chile guajillo aioli, chile de arbol, caramelized onions and roasted bone marrow.

Crispy Carnitas tacos on a bed of guacamole, topped with red onions and a hint of jalapeño.

Gilled ribeye steak on a bed of avocado cream topped with caramelized onions.

Made Verde or Mole Negro, hand-rolled and baked in a traditional clay oven, served with chicken or steak and a side of black beans.

The soul of ancient Mexico, made from scratch with pasilla, ancho and mulato chiles, tomatoes, dried chocolate, garlic, onions, almonds, and more. Served over Chicken, Pork or Duck Breast +$10.

Three moles, verde, rojo and negro, served with pan-seared chicken and garlic mashed potatoes. Served over Chicken, Pork or Duck Breast +$10.

Raw shrimp in black citrus sauce with red onion, serrano, cucumber, avocado and cilantro.

Jumbo shrimp sautéed with extra virgin olive oil, white wine, garlic, onions, tomatoes, and cilantro, flambéed with tequila and served with Mexican rice.

Three different ceviches: fish, octopus and shrimp marinated in lime juice, served with avocado and cucumber.

Seared salmon marinated with mezcal and served with fresh pico de gallo.

Seabass over fire-roasted cauliflower puree with grilled zucchini and squash, jalapeño peppers, and a touch of cilantro.

Tender octopus, grilled with salsa macha, guacamole, and homemade mole mayonnaise.

Delicious pan-fried fish and cabbage, marinated in achiote and served in a flour tortilla with guacamole and chipotle aioli.

Tuna, avocado, red onion, serrano, cilantro, cucumber and eel sauce.

Chiles sautéed with onions.

Creamy poblano pepper soup with cheese.

Creamy chile poblano soup with roasted corn and a hint of spices.

Squash blossom soup with poblano peppers.

Squash blossom and butternut squash soup.

Romaine lettuce, croutons, parmesan cheese, Caesar dressing.

The authentic Caesar from Tijuana. Add shrimp or chicken for $6.

Baby greens tossed with beets, goat cheese, and berry dressing.

Cactus salad with tomato, onion, cilantro, cheese and avocado.

Nopal leaves, avocado, red onion, tomato, cilantro, oregano, and queso fresco.

Mixed greens, cherry tomatoes, avocado, cheese and berry dressing.

From Oaxaca with 40 different chiles, peanuts, almonds, onion, chocolate, tortillas, garlic, dried banana, nuts, seeds, spices, cloves, and more. Served over Chicken, Pork or Duck Breast +$10.