El Agave Authentic Mexican Restaurant

Oaxacan style. Eight hour slow-cooked lamb with black beans, cilantro, and red onions.

Chips on tomatillo salsa verde, tomatillo rojo or mole sauce. Served with crema, onions, queso fresco, cotija, and scrambled eggs.

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

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

Melted cheese with choice of mushrooms or poblano peppers.

Three handmade masa sopes topped with black beans and choice of three: one with chicken tinga, one with huitlacoche, chorizo, and one with huitlacoche. Finished with crisp lettuce and Mexican crema.

Raw prawns in black citrus sauce with chili-lime, cilantro, cucumber, avocado and onion.

Fried calamari with habanero aioli, onions, and cilantro, served with sweet habanero sauce.

Oaxaca corn chips with braised lamb cooked with tomatoes, onions, and avocado and salsa borracha.

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

Tia Ju's Miguel Aleman burritos, burritos with marinated duck breast, rice, mixed peppers, onions, and jalapeño aioli.

Baby corn brushed with chipotle aioli, topped with cotija cheese, chapulín, and agave chile oil.

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

Grilled octopus with habanero aioli, paprika and fresh herbs, served with avocado and tomato.

Homemade corn quesadillas stuffed with zucchini blossoms and cheese.

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

Three handmade masa boats topped with beef, chicken, and pork, with beans, lettuce, cheese, and sour cream.

Handmade masa gordita filled with chicharrón prensado in guajillo salsa, topped with lettuce, cheese, and sour cream.

Tuna tostadas with avocado, habanero, green onion, red onion, and yuzu tobiko.

Shredded chicken, mole negro, topped with sesame seeds.

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

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

Corn tortillas stuffed with squash, zucchini, mushrooms, topped with cheese and avocado.

Three corn tortillas filled with chicken, topped with green tomatillo sauce, served with black beans.

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

Poblano pepper stuffed with shrimp, cheese, pork, apple, almonds, raisins, and topped with Oaxaca cheese sauce.

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

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

Grilled corn and zucchini tacos, avocado, lettuce, and tomato.

Eggs, bacon, potatoes, cheese and salsa.

Carne asada, French fries, guacamole, cheese and salsa.

Roasted corn and zucchini burrito, avocado, lettuce, and tomato.

Grilled chicken, romaine, parmesan, avocado, Caesar dressing wrapped in flour tortilla.

Pork meat marinated in adobo, pineapple, avocado sauce and onions.

Carne asada tacos with avocado and onions.

Grilled shrimp tacos with chipotle sauce.

Slow-cooked carnitas with avocado sauce and onions.

Cochinita pibil tacos with black beans, topped with pickled red onions.

Fish tacos with cabbage and chipotle sauce.

Grilled shrimp tacos, accompanied by pico de gallo and melted Oaxaca cheese.

Seared, braised, spiced, and southern fried Yucatan 'cochinita' served with pickled onions and habanero relish.

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

Grilled filet mignon with chipotle sauce, served with vegetables.

Slow-braised short ribs with poblano sauce, served with vegetables.

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

Crispy Carnitas tacos on a bed of guacamole, topped with red onion and a hint of lime.

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

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

From Oaxaca with all the classic chili pastilles, mulato, ancho chilies, tomatillo, garlic, dried banana, nuts, seeds, spices, chocolate, and more. Served over Chicken, Pork or Duck Breast +$10.

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

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

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 cucumber.

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

Chile guero sautéed with onions.

Creamy poblano pepper soup, blended and enriched with sour cream.

Squash blossom soup, blended with poblano peppers.

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

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

Baby mixed greens, pickled red onions, avocado, goat cheese, figs, cherry tomatoes, pecans and berry dressing.

A traditional dish from Veracruz. Mixed seafood (shrimp, octopus, and clams) cooked with rice, tomato, and spices.

Jumbo shrimp sautéed with extra virgin olive oil, white wine, garlic, and fresh herbs.

Fresh salmon marinated with spices and roasted.

Seabass over fire-roasted cauliflower puree with grilled zucchini and squash.

Tender octopus, grilled with salsa macha.

Jumbo shrimp in garlic and butter sauce, cabbage, avocado, and chipotle aioli.

Delicious pan-fried fish and cabbage, marinated in citrus and herbs.

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

Squash blossom and butternut squash soup.

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

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

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