El Agave Tequileria - Menu complet

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

Grill Portobello mushroom, Italian squash, asparagus, spinach and Mancheco cheese

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

Roasted poblano pepper stuffed with sautéed mushroom, garlic and epazote (amaranth), finished with a warm vegetable vinaigrette

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

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

Sea Bass fillet cooked to perfection in a sophisticated sauce made from pasilla chili, bell peppers and spices served with hot plantains. Magnifico!

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 a touch of cream

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

Tender roasted pork "Michoacan style "served over homemade tortillas and garnished with a tasty pico de gallo sauce

Mussels in a tequila sauce, with homemade chorizo, serrano pepper, cilantro cream sauce and pinto beans

4 Mini quesadillas stuffed with, manchego cheese, roasted poblano peppers, sauteed mushrooms and shredded chicken, served with chipotle cream

Fresh ahi tuna marinated in chili adobo sauce then flash fried to crisp served on a bed of fresh guacamole

Baby squid stuffed with shrimp and green chorizo Toluca Style , lightly floured and flash fried, finished with chipotle chili and garlic salt

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

Prepared with red snapper, shrimp and squid, lightly dusted with a touch of cascabel chili and a dash of El Agave 's signature spices

Flavored with pasilla chili , garnished with tortilla strips, crispy pork grind, manchego cheese, sour cream and avocado

Traditional Azteca soup infused with avor of pasilla chili , and layered with tortilla strips, shredded chicken, manchego cheese, sour cream and avocado

Roasted corn filled lettuce cups, dressed with onion, serrano pepper and fresh epazote (amaranth)

Corn tortillas stuffed with a sautéed vegetable medley and your choice of any of our exquisite mole sauce selections

Four corn tortillas stuffed with sautéed mushroom, carrots, zucchini Squash and asparagus, served with agave rice and your choice of any of our delicious moles

Seafood enchiladas stuffed with lobster, shrimp and calamar, topped with a tomatillo and chile poblano sauce, served with rice

Raw tuna with avocado, bell pepper, onion, cilantro and olive oil

From Oaxaca with four different chilis: pasilla, mulato, ancho and chipotle; tortilla, deep fried banana, sesame seeds, peanuts, almonds, walnuts, raisins, tomato, tomatillo, celery, cinnamon, oregano, and more. Served over chicken or pork

New York cut on a chile morita and spices sauce with agave nectar and a side of pinto beans, mixed salad and potato

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

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

Shredded duck enchiladas topped with the traditional Oaxacan black mole

Homemade Flat soft tortilla shells with black beans, shredded chicken, chorizo and shrimp in a chipotle sauce, topped with lettuce and Mexican Cream

Creamy chile Poblano and cuitlacoche blended and enhanced with our species

A delicate soup of fresh cilantro, cream and spice

Yellow Fin Tuna cooked Baja style with Jalapeno and Agave nectar, wrapped in a spinach tortilla

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

Shrimp sauteed in butter, garlic, spinach, red pepper and Mancheco cheese

Grill Salmon with Vegetables, Soy sauce, cream and lemon

Sauteed Lobster in a light fresh cheese and chipotle chili sauce and pimiento, wrapped in jalapeno tortilla

Shrimp, octopus squid, onion and red pepper

Tender Roasted duck in a Spinach flour tortilla, with fig and chile de arbol marmalade, carrot crean and beets

Shrimp chunks sauteed in garlic, Arbol chili, cheese and a touch of mustard

Grilled beets with queso fresco, orange, celery and cilantro pesto

Grilled Octopus in Achiote with Guacamole, pineapple, red onion, beets and cilantro pesto

Roasted Oaxaca Cheese, mushrooms, poblano pepper, spinach grilled with olive oil

Grilled marinated chicken with mole poblano puree, Banana plantain rice and sesame sedes

Seared Yellow fin Tuna in panko, parsely, cabbage, habanero and agave néctar dressing, red onion with agave rice in poblano sauce

Carne asada taco with onions and cilantro served with guacamole

Grilled shrimp tacos, accompanied by pico de gallo, melted oaxaca cheese

Cochinita pibil tacos topped with habanero chili cream

Achiote marinated grilled zucchini, topped with a roasted corn and chipotle sauce

Braised Lamb Shank, Guacamole, Mushroom sauce, roasted red peppers and corn

Baked Salmon toped with a Chile poblano, sauce, agave rice

Fillet Mignon in a tequila, red wine reduction sauce, topped with cambray onions and musrooms served alongside potatoes and medley of grilled vegetables

Chicken breast stuffed with fried plantains, then served with Agave rice and vegetables in sweet adobo (guajillo and ancho chili, garlic and tomato)

Fresh sea bass fillet served on a bed of Agave rice with a traditional veracruzana sauce made with sweet peppers, garlic, olives, white wine and capers

Grilled local sea bass topped with a Chipotle and Citrus sauce, Agave rice and mixed green salad served alongside

2 Chalupas made of corn masa, topped with lobster meat, artichokes, diced tomato, cilantro and fresh Mexican cheese crumbles finished with a touch of Mexican cream

Coconut fried sweet potato rolled tacos made with corn tortillas, and garnished with fresh avocado, shaved lettuce, cilantro and onion

Thick savory masa corn cake stuffed with roasted bone marrow and black beans, topped with salsa verde, cream, cheese and lettuce

Made from pasilla, ancho and guajillo chilis pepper, and clove among other superb ingredients. Served over chicken or pork

From Oaxaca, tomatillo (green tomato) and Serrano chilis, epazote herb, hierba santa and other delicious ingredients. Served over chicken or pork

Seared and oven roasted maple duck breast, fan cut and served with a traditional mole negro from Oaxaca garnished with Agave rice and plantain

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

The soul of Mexican moles, made from scratch with pasilla, ancho, and mulato chilis as well as other ingredients such as tomatillo, clove, black pepper, chocolate, garlic, cinnamon, coriander seed, sesame seed and more. Served over chicken with Agave styl

From Oaxaca chicken smothered in guajillo and puya chili, and a touch of nata (reduced milk). Served with Agave style rice. An authentic recipe from the 19th century

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

2 Grilled octopus tacos in a 3 chile sauce served on homemade corn tortillas

Sautéed jumbo shrimp, finished in a fresh mango sauce with a touch of spices served with Agave rice and topped with shredded coconut

Four corn tortillas stuffed with sauteed lobster in mole pascal (guajillo chilli pepper, peanuts, pumpkin and sesame seeds)

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

A selection of our most traditional dishes, quesadillas, sopecitos, taquitos

A great combination of a crisp lettuce, onion, tomato, jalapeño chilli, orange juice, and virgin olive oil topped with tender grilled chicken breast strips

Baby mixed greens tossed with red and gold beets, pistachios, figs, cherry tomato, goat cheese and pomegranate dressing

Cactus paddle salad with freshly diced tomato, cilantro, onion, oregano, avocado, Mexican cheese and olive oil

Mixed seafood salad with lobster, calamar and shrimp, in an olive oil and orange juice dressing

Baby mixed greens tossed with tomato, red onion, green olives, avocado and fresh lemon-lime oregano vinaigrette

The authentic recipe from Tijuana

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

The authentic recipe from Tijuana

Manchego Cheese Melted with your choice of: Chorizo, Mushrooms or roasted poblano pepper

Guacamole made to order with diced onions, cilantro, serrano peppers, fresh lime juice, garnished with walnuts and pomegranate seeds

Two corn chalupas topped with refried black beans, homemade soy chorizo, fresh cilantro and onion

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

Grilled tender Angus filet with poblano chili strips, guacamole, black beans and a red enchilada

Grilled Local Seabass with adobo sauce, cabbage, beets and cream

Braised lamb shank in a reduction of black bean stock, red wine, its own juices, avocado leaf and fresh herbs, anchored over mashed potato and finished with a touch of morita chili

Baby rack of lamb encrusted with an ancho chile and herb crust. Finished with a Mexican Tempranillo wine reduction

Grilled filet mignon medallions and Portobello mushrooms served in a delicate mixture of two wonderful sauce: mustard sauce, complemented by a mild spicy chipotle sauce, served with artichoke and potatoes

Filet mignon filled with goat cheese, served with dark tequila sauce and accompanied by an arrangement of vegetables and potatoes

Slow roasted pork leg in slightly sweetened almond mole sauce served with a side of rice

Octopus, shrimp, cherry tomato and baby corn, onion and grill red pepper, lemon and olive oil, flavored with herbs and with a touch of chile morita sauce

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

Creamy yellow squash blossom from Castilla, blended with onion, leeks and celery

2 Jumbo shrimp in a garlic and butter sauce, roasted chile de arbol, served over two homemade tortillas and topped with avocado, jicama, pico de gallo and a side of Agave rice

Filet mignon medallions and a black tiger shrimp served with an exotic blend of spices from the Gulf of México, made up of grilled onions, garlic and hoja santa , served with our grilled nopal (cactus paddle) julianne

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

4 mini quesadillas stuffed with, manchego cheese, roasted poblano peppers, sautéed mushrooms and shredded chicken, served with chipotle crème-fresh

Four corn tortillas stuffed with sautéed mushroom, carrots, zucchini squash and asparagus, served with Agave rice and your choice of any of our delicious moles