2304 San Diego Ave Ste B,
CA | Directions92110
Menu for El Agave
21.95Entremes SurtidoAssortment appetizers that includes “guacamole”. shrimp and crab “empanada”; 3 assorted Sopecitos of Cochinita; Cuitlacoche and shrimp in chipotle ; 3 beef taquitos; 4 mini quesadillas, 2 with mushrooms and 2 with poblano pepper strips; and 4 rolled taquitos stuffed with potatoes and homemade chorizo.
10.75Sopes SurtidosHomemade flat soft tortilla shells with black beans, shredded chicken, chorizo and shrimp in a chipotle sauce, topped with lettuce and Mexican cream.
16.95Chalupas De LangostaTwo oval shaped corn chalupas topped with hearty chunks of fresh lobster, artichoke, diced tomato, cilantro and fresh Mexican cheese crumbles, finished with a touch of cream.
12.95Tamalitos SurtidosAn assortment of bite-sized tamales individually stuffed with shrimp, black beans and roasted poblano peppers, topped by a trio of outstanding sauces.
11.75Cocktail De CamaronFresh shrimp cocktail (Acapulco style) prepared in a tasty tomato sauce, tossed with olives, onions, chile serrano, and avocado. Served alongside homemade tostadas.
8.95Calpo TlalpenoShredded chicken, chopped vegetables, chipotle chili, and chickpea, drowned in a tasty chicken broth.
8.50Crema De EloteMexican corn chowder garnished with poblano chili and “oaxaca” cheese.
8.95Sopa CilantroA delicate soup of fresh cilantro, cream, and spice.
12.95Sopa MariscosA soup prepared with red snapper, shrimp, and squid; lightly dusted with a touch of cascabel “chili” and a dash of el agave’s signature spices.
12.50Sopa TortillaTraditional “Azteca” soup infused with the flavor of pasilla “chili,” layered with tortilla strips, shredded chicken, manchego cheese, sour cream, and avocado.
13.95Ensalada De MariscosMixed seafood salad with lobster, squid, and shrimp, in an olive oil and orange juice dressing.
12.95Ensalada De SalmonCrisp romaine lettuce tossed with a salmon filet, black olives, bacon, tomato, egg, and mushroom, lightly drizzled with balsamic vinaigrette.
11.95Salpicon De PolloA great combination of crisp lettuce, onion, tomato, jalapeno chili, lime juice, and virgin olive oil, topped with tender grilled chicken breast strips.
10.95Cesar Con PolloThe authentic recipe from Tijuana.
9.95Ensalado De NopalCactus paddle salad with freshly diced tomato, cilantro, onion, oregano, avocado, Mexican cheese, and olive oil.
9.95Ensalada MixtaBaby mixed greens tossed with tomato, red onion, green olives, avocado, and fresh lemon-lime oregano vinaigrette.
13.95Ahi Tuna SaladMixed tuna salad with tortilla strips and peppers in a chile verde and cilantro dressing.
12.25De PescadoDeep fried seabass strips “baja style” accompanied by pico de gallo, chipotle chili cream, agave rice, and black beans.
10.95Panuchos Dorados De CochinitaCrispy Cochinita Pibil tacos topped with habanero chili cream and black beans on the side.
10.95Al PastorPork meat marinated in chile guajillo, pineapple, cilantro, and onions; served with black beans and poblano chili strips.
10.95Taquitos a La CremaCrispy chicken tacos served on a bed of lettuce and accompanied by salsa verde, fresh cheese, chipotle chili, Mexican cream, and black beans.
12.50Tacos De ArracheraCarne asada tacos with onions and cilantro served with black beans, poblano chili strips, and guacamole.
10.95SudadosTender beef, steamed to perfection, with chopped cilantro and onions, served with black beans and poblano chili strips.
11.50CarnitasTender roasted pork “michoacan style,” served over handmade tortillas, and garnished with a tasty pico de gallo sauce.
16.95Pepito De FileteGrilled beef medallions in a baguette with tomato, avocado, onions, lettuce, and chile chipotle cream.
12.95Sandwich De PolloChicken breast marinated in garlic and parsley, served on white bread with tomato, lettuce, and onions.
11.95Sandwich VegetarianoMixed grilled vegetables served on white bread with lettuce, tomato, onions and fresh Mexican cheese.
14.95Mexican Kobe BurgerA half pound kobe beef burger with tomato, onions, guacamole, mixed lettuce, and “oaxaca cheese,” on potato bread.
12.95Portobello SandwichGrilled portobello mushroom and peppers with mixed salad, goat cheese, tomato, and onion, on potato bread.
14.95Sandwich De PescadoBreaded halibut fish with tomato, mixed lettuce, pickle, onion, and chipotle chili dressing, on potato bread.
14.50MoleChicken enchiladas served with our fantastic mole poblano, rice, and black beans.
15.95PatoShredded duck enchiladas bathed in a delicious sun dried prune mole sauce and accompanied by el agave rice.
12.95RojasChicken enchiladas in a red Mexican sauce, layered with cream and cheese, served with black beans.
12.95VerdesTender chicken enchiladas in the traditional tomatillo sauce, under fresh cheese, onions, and cilantro; served with black beans.
15.95MariscosSeafood enchiladas stuffed with lobster, shrimp, and squid, topped with a tomatillo and chile poblano sauce; served with rice.
12.95Mole VerdeShredded pork enchiladas in our outstanding mole verde sauce; served with black beans.
12.95VegetariansMixed green enchiladas served alongside el agave rice and topped with your choice of any of the above sauces.
19.95Ahi TunaAhi tuna breaded with almonds, pine nuts, rosemary and basil, in a bittersweet Tamarindo, chile de arbol, and tomato sauce; accompanied by el agave rice and steamed vegetables.
19.95HalibutBaked halibut in chipotle sauce with agave nectar reduction. Served with our signature rice and vegetables.
19.95TampiquenasGrilled tender flat filet with poblano chili strips, guacamole, and black beans.
17.75Pork ChopServed in a delicious three chili sauce (guajillo, ancho, and pasilla); accompanied by potatoes and a mixed salad.
19.95Filete Al TequilaFilet mignon in a tequila, red wine reduction sauce, topped with cambray onions and mushrooms; served alongside potatoes and a medley of grilled vegetables.
21.95Assortment Appetizers That Includes “Guacamole”Shrimp and crab “empanada”, 3 assorted Sopecitos of Cochinita, Cuitlacoche, and shrimp in chipotle, 3 beef taquitos, 4 mini quesadillas (2 with mushrooms, 2 with poblano pepper strips), and 4 rolled taquitos stuffed with potato and homemade chorizo.
10.95Quesadillas Del Pueblo4 mini quesadillas, all stuffed with manchego cheese; one of those with mushrooms, one with roasted poblano peppers, one with shredded chicken with tomato sauce and diced vegetables, and the other one only cheese. Served with chipotle crème-fresh.
12.75Sopecitos SurtidosHomemade flat soft 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.
11.95Taquitos De CochinitaHomemade corn tortillas, hand rolled with stewed shredded pork, smothered in yucata´n “achiote” sauce, wrapped in banana leaf and flash steamed. Served with red onion relish.
11.95Taquitos De Cochinitahomemade corn tortillas, hand rolled with stewed shredded pork, smothered in Yucatan “achiote” sauce, wrapped in banana leaf and flash steamed. served with red onion relish.
14.95Tlacoyos CuitlacocheBlue corn “masa” (tortilla dough) especially prepared for these delicious “tlacoyos” stuffed with black beans and “cuitlacoche” (corn fungus), salsa verde, “queso fresco” (part skim milk cheese), onion, and cilantro.
12.50Brocheta De MejillonesBreaded green lip mussels skewered with fresh mango and cremini mushrooms, then grilled and served on a bed of greens, drizzled with a chili dressing
14.50Ceviche De CalloBaby sea scallops marinated with fresh lime juice, tossed with red onion, cilantro, a touch of serrano pepper, tomato, and fresh avocado.
16.95Chalupas De Langosta2 Chalupas made of corn masa in an oval shape, topped with lobster meat chunks, artichokes, diced tomato, cilantro, and fresh Mexican cheese crumbles, finished with a touch of Mexican cream.
14.95Tamalitos SurtidosAssorted small tamales; one stuffed with shrimp, one with black beans and a third with roasted poblano peppers. Served with a trio of outstanding sauces.
13.95Almohadilla De PatoGolden crispy pasta pillows stuffed with sheared roasted duck, sweet red peppers, onions, and cilantro. Served with prune mole.
10.95Crema De Flor De CalabazaCreamy yellow squash blossom from Castilla, blended with onion, leeks, and celery.
10.50Sopa De CilantroFrom “el portal restaurant” in Mexico city, a fresh cilantro soup enhanced with our spices. It is prepared to order. fresh!!!
12.95Sopa De MariscosPrepared with our fresh red snapper, shrimp, and squid; with a touch of cascabel “chili,” and el agave’s spices.
12.95Sopa AztecaFlavored with pasilla “chili”, garnished with tortilla strips, crispy pork rind, “manchego” cheese, sour cream, and avocado.
11.25CaesarThe authentic recipe from Tijuana.
9.95MixtaBaby mix green with tomato, red onion, green olives, and fresh avocado tossed with a fresh lemon-lime-oregano vinaigrette.
11.25Nopalli“Nopal” (cactus paddle) salad with chopped tomato, cilantro, onion, oregano, avocado, and olive oil.
14.95Ensalada De Callo De HachaFresh seared scallops served on a bed of fresh cucumbers and beets, lightly dressed with olive oil and sea salt.
14.75Ensalada De Cangrejo Y NopalesFresh crab and Nopales tossed with tamarind dressing, garnished with fresh avocado, carrots, and cucumber.
Fish & Seafood
31.75Camaron GuajilloJumbo tiger shrimp marinated in guajillo chili, then flambé with a citrus sauce. Served with black beans, agave rice, and grilled cactus.
31.95Camaron Al TequilanaJumbo 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.
29.95Camaron CancunSautéed jumbo shrimp, finished in a fresh mango sauce with a touch of spices. Served with agave rice and topped with sheared coconut.
29.95Camaron TamarindoFresh jumbo shrimp, sautéed with a touch of lime juice and white wine; finished with a superb tamarind sauce. Served with agave rice and vegetables.
22.75Calamar a La TallaA truly mouthwatering dish made with squash blossom, pine nuts and stuffed squid. Simmered in a light pasilla chili sauce served with green creamy rice.
31.95Sea Bass Ajo Y AchioteFresh 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.
31.95Sea Bass Mac *** NegroSea bass fillet cooked to perfection in a sophisticated sauce made from pasilla chili, bell peppers, and spices. Served with hot plantains. Magnifico!
28.95Salmon NatasFresh 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 with a touch of cream.
31.95Pescado a La VeracruzanaChilean 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.
32.95Albondigas De LangostaFresh lobster meat balls golden tender browns served with rice and vegetables, finished with a creamy tomato chipotle sauce, topped with fried leeks. A must try!
29.75Chile Relleno De MariscosRoasted poblano peppers stuffed with shrimp, crab meat, scallops, and squid; served a top a bed of agave rice finished with an oyster sauce.
22.75Mole Poblano Don JulioThe 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 style rice.
20.95Mole RojoMade from pasilla, ancho, and guajillo chili peppers, and clove; among other superb ingredients served over chicken or pork.
24.95Mole Rosa De TaxcoChicken breast served in a delicious pink creamy mole made from walnuts and chipotle chili, a symphony of color and flavor that will remind you of the old romantic Mexico.
20.95Mole ColoraditoMade from guajillo “chicostles” (chilis), sesame seeds, banana, garlic, and chocolate; among other ingredients. Served over chicken or pork.
21.25Mole VerdeFrom oaxaca,“tomatillo” (green tomato) and serrano chilis, “epazote” herb, “hierba santa”, and other delicious ingredients. Served over chicken or pork.
20.95Mole NegroFrom oaxaca, with four different chilis: pasilla, mulato, ancho and chipotle, tortilla, deep fried banana, sesame seed, peanuts, almonds, walnuts, raisins, tomato, tomatillo, celery, cinnamon, oregano, and more. Served over chicken or pork.
24.95Trilogia De MolesThree moles, verde, rojo and amarillo; served over a stuffed chicken breast with pumpkin seeds and garlic garnished with fried plantains and agave style rice.
23.95Pollo Ahogado en NatasFrom 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.
23.95Pollo PipianTender chicken breast in a specially thickened “Pepita” (pumpkin seed) sauce. served with agave style rice.
32.75Edallones El PortalGrilled fillet mignon medallions and portobello mushrooms served in a delicate mixture of two wonderful sauces: mustard sauce complemented by a mild spicy chipotle sauce. Served with artichoke and fried string potatoes
38.95Medallones Mar Y TierraFillet mignon medallions and a black tiger 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 .
32.95Filete ChipotleGrilled mignon on a tortilla covered with melted “machego” cheese and chipotle sauce. Served with potatoes and corn.
34.25Filete AgaveFillet mignon filled with goat cheese, served with dark tequila sauce and accompanied by and arrangement of vegetables and potatoes.
29.25Ternera en AdoboScallopinni of provimi veal stuffed with pine nuts and raisins, marinated in guajillo adobo, baked to perfection. Served with vegetables. One of our signature dishes!! !
24.95Pierna De Cerdo en PistacheGrilled medallions of baked pork leg, rubbed with ancho chilli, finished with a consistent sauce made with pistachios, sesame seeds, garlic and other spices. Served with agave rice and vegetables.
29.25Costilla De Cordero a La JamaicaNew Zealand baby rack of lamb encrusted with an ancho chile and herb crust; finished with hibiscus flower reduction sauce, garnished with Cuitlacoche rice.