El Agave Restaurant & Tequileria Menu

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

Homemade poblano pepper 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. Topped with fresh lettuce and Mexican cream.

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

Option of Tomatillo Green sauce, Habanero sauce or Red Sauce served with a combination of onions, cheese, sour cream, cilantro and black beans

Tender chicken enchiladas in the traditional tomatillo sauce, under fresh cheese, onions and cilantro, served with black beans

Chicken enchiladas in a red Mexican sauce, layered with cream and cheese, served with black beans.

Shredded pork enchiladas topped with the traditional Oaxacan black mole.

Chicken enchiladas in our famous Mole Poblano made from scratch with chile pasilla, ancho, mulato and other goodies. Served with Agave rice.

Shredded pork enchiladas in our outstanding mole verde sauce, served with black beans.

Corn tortillas stuffed with sautéed mushrooms, carrots, zucchini, squash, served with Agave rice and your choice of any of our delicious moles.

A delicate soup of fresh cilantro, cream and spice.

Chicken soup with zucchini, carrots and tomato.

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

Traditional “Azteca” soup infused with flavor of pasilla chili, layered with tortilla strips, shredded chicken, manchego cheese, sour cream and avocado.

The authentic recipe from Tijuana.

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.

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

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

Grilled tender flat fillet with poblano chili strips, guacamole, black beans and enchiliada

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

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

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

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

(3) Pork meat marinated in chile guajillo, pineapple, cilantro and onions.

(3) Tender roasted pork “Michoacan style” served over homemade tortillas and garnished with a tasty pico de gallo sauce.

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

(3) Cochinita pibil tacos topped with habanero chili cream.

(3) Carne asada taco with onions and cilantro served with guacamole.

Tomato tortilla stuffed with Filet Mignon and poultry marinated in a citrus sauce.

(3) Grilled local Seabass with adobo sauce, cabbage, beets and cream

(3) Shrimp chunks sautéed in garlic, arbol chili, cheese and a touch of mustard

Shrimp sautéed in butter, garlic, spinach, red pepper and Manchego cheese.

(3) Roasted Oaxaca cheese, mushrooms, poblano pepper, spinach grilled with olive oil

Grilled mushroom, Italian squash, spinach and Manchego cheese.

Carne asada, french fries, guacamole, cheese and sour cream.

Traditional custard made with 100% goat milk, caramel, topped with fresh berries and whipped cream.

Old country style churros served with vanilla ice cream. Drizzled with authentic goat milk caramel.

Gluten free shortbread cookie dough with diced apples and cranberries crumble, with salted caramel.

Graham cracker crust cheesecake with vanilla chantilly.

Dark and white chocolate mousse with a vanilla chantilly.

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

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

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

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

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

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

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

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

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.

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.

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.

From El Portal Restaurant (in Mexico City). Fresh cilantro soup enhanced with our spices.

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

The authentic recipe from Tijuana.

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

Baby mixed greens tossed with red and gold beets, pistachio, figs, cherry tomatoes, goat cheese and berry 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 pork or chicken with Agave style rice.

(3) Jumbo shrimp in a garlic and butter sauce, roasted chile de árbol, served over three homemade tortillas and topped with pico de gallo

(3) Delicious pasilla chili and achiote marinated fresh catch of the day, topped with pico de gallo, cabbage and avocado 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 laid on a bed of potato puree in a superb garlic-chipotle sauce, made to the order. A true wonder of the Mayan cuisine

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

(3) Fried Baby Squid, chickpea puree, Chipotle and Habanero chilli oil.

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.

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

(3) Grilled rib-eye tacos with a sweet touch of caramelized onion, topped with a delicious avocado cream.

(3) Braised till tender pork tacos, topped with pico de gallo and avocado cream.

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

Grilled Filet served with grated cheese, chile guajillo alioli, chile de arbol, 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 signature spices on a bed of creamy risotto with poblano chili, corn, squash blossom, Ramonetti cheese from Ensenda, B.C. and beef juice

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.

Traditional custard made with 100% goat milk, caramel, topped with fresh berries and whipped cream.

Old country style churros served with vanilla ice cream. Drizzled with authentic goat milk caramel.

Gluten free shortbread cookie dough with diced apples and cranberries crumble, with salted caramel.

Graham cracker crust cheesecake with vanilla chantilly.

Dark and white chocolate mousse with a vanilla chantilly.