El Agave Tequileria

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

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

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

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

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

Home made corn tortillas, hand rolled with stewed shredded pork, smothered in Yucatan "aciote" sauce. Served with red onion relish.

Home made 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.

2 flour quesadillas stuffed with manchego cheese served with pico de gallo and salsa fresca.

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

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

Baby mix greens with tomato, red onion, green olvies and fresh avocado tossed with a ffresh lemon-lime-oregano vinaigrette.

The authentic recipe from Tijuana.

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

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

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

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

From oaxaca chicken or pork 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.

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

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

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

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

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