Blue Agave Club Menu

Patron barrel select reposado, Triple Sec.

Herradura Añejo, Cointreau.

Tosco Reposado, Grand Marnier.

Patron Silver, Triple Sec.

Herradura Silver, Triple Sec.

El Jimador Blanco, Midori, Cranberry.

El Jimador Reposado, Grand Marnier.

Dulce Vida Blanco 100 Proof, Triple Sec.

Don Julio Reposado, Grand Marnier.

Herradura Reposado, Grand Marnier.

Don Julio Blanco and Triple Sec.

Clase Azul Reposado, Grand Marnier.

Paradiso Anejo, Cointreau.

Mezcal Don Amado, Cucumber, Mint.

Xicaru Mezcal, Roasted Jalapeno.

Los Javis Mezcal, Triple Sec.

Avocados, tomatoes, green onions, cilantro, jalapeño peppers, special spices, topped with pickled onions.

Mahi Mahi, coconut milk, mango, cilantro, lime juice, serrano chiles, pickled onions, pumpkin seeds.

Award - Winning Tortilla Soup • Morsels of grilled chicken simmered in spicy tomato broth. Garnished with crispy corn tortillas, cheese, sour cream, chile flakes, onions and cilantro.

Cheese fondue, sautéed corn & onions; choice of rajas poblanas (strips of poblano chiles) OR homemade chorizo on top, mini corn tortillas.

Tortilla chips, fried black beans and sour cream topped with melted cheese, pico de gallo and avocado sauce | Plain | Pulled Chicken | Chile Verde | Chile Colorado | Carne Asada | Carnitas

Two deep fried tortillas smothered with fried black beans, shredded cabbage, chicken, sour cream, avocado, cotija cheese.

Sautéed with tomatoes, chiles, white wine, Sambuca, hint of chile, green olives.

Two enchiladas filled with zucchini, carrots, bell peppers, onions, tomato and corn, topped with red & green sauce. Served with rice & fried black beans | Add Grilled Chicken | Grilled Steak

Two enchiladas; 1 sautéed shrimp, 1 crab, smothered in our creamy seafood sauce, topped with cheese, served with rice & fried black beans.

Flour tortilla, filling, topped with sauce and melted Jack cheese, Served with rice and fried black beans Chile Verde Pork in green tomatillo sauce OR Chile Colorado Beef in guajillo, puya & chipotle chile sauce.

Sautéed seasonal vegetables, rice, sautéed cabbage, fried black beans topped with ardiente sauce, all layered in a large bowl | Add Grilled Chicken | Steak | Shrimp (3)

Poblano chile & tomatillo

Jalapeños, capers & garlic

Chipotle chile sauce

Spicy-hot chile de árbol

From Michoacan • Pork slowly simmered for hour, served with cabbage, fried black beans, pico de gallo.

Tender boneless breast of chicken smothered in a rich dark sauce made of dried chiles, seeds, nuts and a hint of unsweetened chocolate, all blended and simmered for hours, served with rice.

A combination of Mexican favorites including: Grilled arrachera steak, chicken mole enchilada, fresh roasted chile relleno, garnished with guacamole. Served with rice and fried black beans.

Two, filling choice of chicken or cheese, served with rice and fried black beans • Suizas - topped with green sauce & sour cream | Rancheras - topped with red sauce, cotija & oregano | Mole* - chicken, sesame seed garnish | Enjococado* - chicken, almond garnish | Verano- with lettuce, green or red sauce & sour cream.

Sautéed Mahi Mahi topped with ardiente sauce, served with mashed potatoes, sautéed vegetables.

Thin chicken breast, fried black beans, chorizo, sour cream, chipotle sauce, melted cheese on top. Garnished with fried potatoes.

Grilled salmon filet topped with confetti vegetables resting on a bed of ardiente sauce, accompanied by rice and sautéed cabbage.

“Best Dish On The Menu” Awarded by Diablo Magazine • Tender shrimp sautéed in garlic, green onion, corn & cuitlacoche (corn truffle) sauce. Served with rice topped with Monterrey cheese.

Grilled arrachera beef filet (cooked medium rare to medium) with chimichurri, served with mashed potatoes & sautéed vegetables.

2 flour or 3 corn.

3 ounces.