El Agave Restaurant & Tequileria

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

Oaxacan style 8 hour slow cooked lamb with black beans, cilantro and salsa borracha.

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

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.

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

Grilled tender octopus marinated with garlic, paprika and fresh herbs, served on a bed of fresh avocado and potato puree, drizzled with sundried chili oil.

Five homemade poblano pepper corn tostadas, topped with fresh ahi tuna, onions, crisp lettuce, avocado cream and sesame habanero chili oil.

Fried calamari on a bed of a sofrito made with carrot, squash, onion, and jalapeño accompanied by a nopal tempura, hummus and avocado topped with a sweet habanero sauce.

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

Three different ceviches, first: octopus and shrimp with cucumber, cilantro and onion made with a homemade salsa negra, 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.

Two Duck Margret flour tortilla burritos with caramelized onion, raisins, mixed nuts, romaine lettuce, in a serrano peppers and Jamaica adobo.

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

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

A delicate soup of fresh cilantro, cream and spice.

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

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.

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.

Three moles, verde, rojo and amarillo served with pumpkin seeds and garlic garnished with fried plantains and Agave rice. Served with chicken or pork.

Mole Verde or Mole Rojo Enchilada served with fresh onion, cilantro and cream over chicken or pork with a side of black beans.

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 chicken or pork with Agave style rice.

Jumbo Shrimp in a garlic and butter sauce, roasted chile de árbol served over three tortillas and topped with mayonnaise cream sauce.

Delicious pasilla chili and achiote in our marinated fresh catch of the day, topped with pico de gallo, cabbage and avocado cream.

Octopus marinated in our homemade adobada sauce served with pineapple, avocado cream and cilantro.

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

Fresh salmon, pan seared served over a bed of mole rojo, mashed potatoes and vegetables finished with a red natas mole and touch of cream.

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.

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

Crispy Carnitas tacos on a bed of guacamole topped with grated chicharrón and pickled onions.

Stewed shredded pork, smothered in Yucatan “achiote” sauce. Served with red onion habanero relish.

Grilled Filet served with grated cheese, chile guajillo aioli, chile de árbol, caramelized onion with a side of roasted bone marrow.

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

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

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

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