El Agave Restaurant & Tequileria

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

Fried Calamari with a side of sweet habanero sauce.

Oaxaca corn style Braised lamb cooked with tomatoes, onions, and avocado and served with black beans.

Three different ceviches: lime-cured shrimp with avocado, octopus with chile de arbol, and salmon with a habanero sauce.

Two Duck & Mezcal Asian Burritos filled with marinated duck breast, rice, mixed peppers, onions, and jalapeño aioli.

Baby corn brushed with chile aioli, cotija cheese, and chapulín dust.

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

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

Homemade quesadillas filled with zucchini blossoms and Oaxaca cheese.

One soft shell crab taco with avocado, cabbage, and chipotle aioli.

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

Handmade masa pockets filled with chicharrón prensado in guajillo salsa, refried beans, and cotija cheese.

Tuna sashimi on a crispy tortilla with guacamole, red onions, and chipotle aioli.

Oaxacan style. Eight hour slow-cooked lamb with black beans, cilantro, and oaxaca cheese.

Chips on tomatillo salsa verde, tomatillo rojo or mole sauce. Served with oaxaca cheese, crema, red onions, sour cream, and cotija cheese. Add chicken | 15 Add eggs | 15 Add mole | 15

Three sliders: achiote pork belly with red onions, avocado, mixed lettuce and habanero aioli, served on a brioche bun.

Huitlacoche, poblano pepper and oaxaca quesadillas stuffed with Mexican cheese and squash blossom.

Shredded chicken enchiladas topped with mole negro, red onions, and toasted sesame seeds.

Chicken enchiladas with mole poblano sauce made from scratch, served with rice, beans, and crema. Add cheese for $1.

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

Corn tortillas stuffed with zucchini, mushrooms, spinach, served with Agave rice and your choice of any of our delicious sauces.

Grilled flank steak with poblano chili strips, guacamole, black beans and enchiladas.

Poblano pepper stuffed with 4 Mexican cheeses, peach, apple, almonds, raisins, and walnuts, topped with Oaxaca cheese sauce.

Grilled octopus tentacle, marinated with garlic, paprika and fresh herbs, served with avocado and potato puree, and grilled seasonal vegetables.

Baked to medium topped with chile poblano sauce, served with Agave rice.

Corn tortillas with avocado, sour cream, sautéed onions, served with green or red salsa.

Eggs, bacon, mushrooms, and cheese.

Carne asada, French fries, guacamole, and cheese.

Roasted corn and black bean wrap, sautéed onions and mushrooms, wrapped in a flour tortilla.

Slow-roasted pork, served with pickled red onions and habanero relish.

Poblano pepper stuffed with shrimp and cheese, served with rice and beans.

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

Short ribs braised in a poblano sauce, served with mashed potatoes and vegetables.

Grilled filet served with avocado, chipotle aioli, and bone marrow.

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

Made Verde or Mole Negro, hand-rolled and filled with chicken, topped with cheese and a side of black beans.

From Oaxaca with 34 different chiles, nuts, seeds, spices, and chocolate. Served over Chicken, Pork or Duck Breast +$10.

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

Three moles, verde, rojo and negro, served with plantains and garlic rice. Served over Chicken, Pork or Duck Breast +$10.

Jumbo shrimp sautéed with extra virgin olive oil, white wine, garlic, onions, tomatoes, and cilantro.

Filet Salmon marinated with mezcal and served with rice and vegetables.

Seabass over fennel salad, lobster puree with tomato and garlic, and a touch of cilantro.

Tender octopus in a tortilla with avocado, guacamole, and habanero mayo.

Delicious pan-fried fish tacos with cabbage and chipotle aioli.

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

Squash blossom and butternut squash soup with chile de arbol.

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

Baby greens tossed with roasted beets, pistachios, cheese, figs, and a berry dressing.

Nopal leaves, avocado, red onion, tomato, cilantro, oregano, and olive oil.

Raw shrimp on black citrus sauce with lime, serrano, cilantro, cucumber, avocado and onion.

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

Three crispy tostadas topped with fresh tuna, guacamole, aioli, red onions, and salsa macha, serrano, cilantro, cucumber and cilantro.

Chili sopes with refried beans.

Creamy, an exquisite poblano handcrafted blended and enhanced with sour spices.

Squash blossom soup with corn, squash, and blended with chipotle powder.

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

Cactus salad, avocado with radish, cilantro, tomato, onions, cotija cheese, and avocado.

Baby mixed greens, sliced red onions, walnuts, goat cheese, figs, cherry tomatoes, and red berry dressing.