El Agave

Dinner Menu


Quesadillas de Flor de Calabaza

Homemade poblano pepper corn dough quesadillas stuffed with Mexican cheese and squash blossom.

Tlacoyos de Huitlacoche

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

Coliflor Jimena

Grilled cauliflower, sauteed in citric sauce with chipotle and corn aioli.

Sopecitos Surtidos

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.

Taquitos de Cochinita

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

Chalupas de Camaron

Two chalupas made of corn masa, topped with shrimp, diced tomato, cilantro and fresh Mexican cheese crumbles finished with a touch of Mexican cream.

Tostada Ahi Tuna

Homemade poblano pepper corn tostada, topped with fresh ahi tuna, onions, crisp cabbage, avocado cream and sesame habanero chili oil.

Aguachile Verde de Camarón

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

Ceviche Trio

Three different ceviches, first: octopus and shrimp flavored with herbs and a touch of morita sauce, second: ahi tuna with red onion, cucumber in our black sauce and sesame seeds, third: verde ceviche, white fish cooked in fresh lime with chile serrano and cucumber.

Pulpo a las Brasas

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.

lunch menu
lunch menu


Sopa de Cilantro

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

Crema de Chile Poblano

Creamy chile poblano and huitlacoche blended and enhanced with our spices.


The authentic recipe from Tijuana.

Ensalada del Huerto

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

Nopalli Nopalli Nopal

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


Mole Poblano Don Julio

The soul of Mexican moles, made from scratch with pasilla, ancho and mulato chilis, tomatillo, clove, chocolate, garlic, cinnamon, coriander seed,and more. Served over pork or chicken with Agave style rice.

Mole Rojo

Made from pasilla, ancho and guajillo chilis, pepper and more. Served over chicken or pork.

Mole Verde

From Oaxaca, "tomatillo" and serrano chilis, “epazote” herb, "hierba santa" and other delicious ingredients. Served over chicken or pork.

Mole Negro

From Oaxaca with four different chilis: pasilla, mulato, ancho and chipotle; tortilla, deep fried banana, nuts, raisins, tomato, tomatillo, celery, and more. Served over chicken or pork.

Trilogía de Moles

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

dinner menu
dinner menu
dinner menu


Tacos de Camarón

Two jumbo shrimp in a garlic and butter sauce, roasted chile de árbol, served over two homemade tortillas and topped with avocado, jicama, pico de gallo, side of rice.

Camarón al Tequila

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

Arroz a la Tumbada

A traditional dish from Veracruz. Mixed seafood (shrimp, octopus, squid and seabass) sauteed with parboiled rice and delicate tomato butter, garlic and white wine sauce garnished with aromatic herbs.

Sea Bass Ajo y Achiote

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

Tacos de Pescado

Delicious pasilla chilli and achiote marinated fresh catch of the day, topped with pico de gallo, cabbage and avocado cream, served with Agave rice.


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 touch of cream.


Smoked duck breast, pistachio, smoked pancetta


Tacos de Carnitas

Braised till tender pork tacos, topped with pico de gallo, avocado cream and crisp radish. Served with nopales and refried beans.

El Agave Chile Relleno

Poblano pepper stuffed with filet mignon chunks, peach, apple, almonds, peanuts and raisins. Topped with Oaxaca cheese sauce.

Medallones Mar y Tierra

Filet mignon medallions and jumbo shrimp, served with an exotic blend of spices from the Gulf of Mexico, made up of grilled onions, garlic and "hoja santa", served with our grilled nopal (cactus paddle) julienne.

Filete Chipotle

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


Grilled tender Angus fillet with poblano chilli strips, guacamole, black beans and a red enchilada.

Short Rib Poblano

Tender short rib braised in our signature spices on a bed of creamy risotto with poblano chili, corn, squash blossom, Ramonetti cheese from Ensenda, B.C. and beef juice.

take out menu

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El Agave Restaurant & Tequileria
2304 San Diego Ave. Old Town, CA 92110

(619) 220-0692   info@elagave.com

Open Daily: 11 am – 10 pm