Blue Agave Restaurante & Tequileria

1032 Light St, Baltimore MD 21230 blueagaverestaurant.com (410) 576-3938

Cuisines and Dishes at Blue Agave Restaurante & Tequileria:

Mexican

Menu for Blue Agave Restaurante & Tequileria

Starters & Light Fare.

Guacamole Fresca $5.00
avocados with chopped onion, cilantro, chiles, tomato and fresh lime with red corn chips .
Twin Tacos $6.00
two soft flour tortillas with your choice of filling, topped with cotija cheese, shredded cabbage, pico de gallo & sour cream. pulled chicken.
Queso Fundido $7.00
bubbling hot blend of 4 mexican cheese served with warm flour tortillas. add chorizo $8.00.
Flautas $7.00
hand rolled tacos with seasoned pulled chicken, chiles & jack cheese with mole chatino .
Avocado Steak Fries $5.00
seasoned dos equis battered avocado wedges with chipolte ranch dip.
Quesadillas $6.00
served with guacamole and sour cream.(cheese & chiles)
Quesadillas - Chicken $7.00
Quesadillas - Steak $8.00
Habanero Bbq Wings $5.00 - $10.00
jumbo wings marinated in our secret sauce, finished with crema & cilantro. addictive!
Blue Agaves Nacho Plate $8.00
fresh tortilla chips layered with refried beans, pico de gallo, sour cream, guacamole, jalapenos & queso.
Blue Agaves Nacho Plate - Poblanos $8.75
Blue Agaves Nacho Plate - Pulled Chicken $10.50
Blue Agaves Nacho Plate - Chicken Steak $12.00
Twin Tacos - Grilled Steak $7.00

Lunch Entrees.

Burittos $10.00
pulled chicken, peppers & refried beans topped w/ cotija cheese, pico de gallo & mole verde. red chile rice .
Grilled Steak & Black Beans $12.00
topped with cotija cheese pico de gallo & red chile sauce. agave rice.
Grilled Veggies $10.00
tossed in basil pesto topped with queso, pico de gallo, guacamole & salsa de huitlacoche.
Buritto Duo $16.50
one each chicken & steak.
Enchilada De Mole Poblano $14.50
pulled chicken with mexican cheeses in our mole poblano, w/ black beans & agave rice.
Quesadilla Wrap $12.50
grilled seasoned shrimp, onion & peppers wrapped in a warm crisped tortilla served w/ pico de gallo, guacamole & sour cream.
Tacos De Atun $15.50
chile rubbed sushi grade saku tuna seared rare w/ black bean puree, chipolte slaw, sliced avocado and mango on corn tortillas garnished w/ guacamole.
Carnitas $13.00
slow roasted sweetened pork w/ refried beans, jalapeno escabeche, corn tortillas & pico de gallo.
Beverages
consult our tequila menu & wine list for selections.

Menu for Blue Agave Restaurante & Tequileria provided by Allmenus.com

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Reviews for Blue Agave Restaurante & Tequileria

Ratings and Reviews for Blue Agave Restaurante & Tequileria

May 04 2012

laurel s. via Yelp

We were not impressed. We went early on a Friday and it was not busy. We were flummoxed by how expensive the food was (to be fair, we only looked at the...read more
Apr 28 2012

Ben B. via Yelp

The new owners have really turned this around. I went in last night for the first time since the ownership changed and I am really impressed. The food was...read more
Apr 16 2012

Nina U. via Yelp

I really don't want to tell you about their tacos Monday night specials. But I feel like it would be a disservice if I didn't. Happy Hour lasts until 7....read more
May 11 2009

Blowfly via Citysearch

Just when we thought that the food in Baltimore couldn't get any worse we ate at Blue Agave. Our visit was kicked off by the surre...read more
Apr 14 2009

Darrenlm via Citysearch

I loved it! This place was great! I would go here again.I loved it! This place was great! I would go here again....read more
Mar 20 2009

peanutsplz via Citysearch

We ate at this restaurant one Saturday evening and the service was horrible. It was 2 hrs. before we were served. The restaurant w...read more

From Citysearch

In Short
The lighting is dim, but the atmosphere is lively at this Mexican cantina. Wrought-iron furniture, brick walls, Spanish tiling and a plethora of other creative, unusual decorations produce an authentic aura distinctively south of the border. Fresh, specialty ingredients are flown in and transformed into spectacular dishes. Entrees range from fish tacos and chicken burritos to lamb Colorado, baked overnight in banana leaves. The signature plantain-encrusted Chilean sea bass in mango-habanero sauce is delightful. For dessert, try the flan.

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