El Agave Tequileria

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

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.

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

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.

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

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

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.

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.

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

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

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

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

The authentic recipe from Tijuana.

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

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.

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.

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 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.

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 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.

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