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shrimp, snapper and scallops "cooked" in citrus juice with green chiles, cilantro and red onion, tostadas.
house-mashed with ripe avocado, roasted poblano and garlic, red onion, parsley, tomato, cotija cheese.
baked chihuahua cheese with roasted chiles rajas and mexican chorizo, crispy tostadas.
traditional empanada (mexican-style turnover) stuffed with ancho-roasted pork, mexican chorizo, spinach, chihuahua cheese and baby red potatoes, with roasted tomatillo-garlic salsa.
mexico city-style quesadillas (corn masa turnovers) filled with chihuahua cheese, epazote, fall squash and wild mushrooms, with fresh salsa de molcajete.
crispy anaheim chile stuffed with a mixture of blue crab, slow-roasted bell peppers, onions and goat cheese, with spicy salsa roja de arbol and crema poblana.
wilted baby spinach salad with warm chorizo and red onion vinaigrette, crunchy jicama, toasted almonds, grilled pineapple and sundried cherries.
traditional mexican "meatballs" of ground lamb, rice, cumin and chipotle en adobo in garlicky broth with rajas peppers and scallions.
tarascana classic, tarascan-style tortilla soup with crispy tortilla strips, crumbled queso fresco, cilantro, chile de arbol and fresh avocado slice.
pan-seared gulf red snapper in ragout of roasted tomatoes & tomatillos, cilantro, green olives, lemon, capers and white wine, with fresh microgreens tossed in lemon vinaigrette.
blue corn encrusted poblano chiles stuffed with grilled corn, wild mushrooms, arroz mexicano and goat cheese, with roasted red pepper sauce.
grill-roasted pork porterhouse in traditional serrano chile sauce with queso fresco and salsa mestiza (roasted tomatoes, tomatillos, onions and garlic).
chipotle-spiced pappardelle pasta with wild mushrooms, shallots and roasted tomato-anaheim chile sauce, finished with crumbled spanish cabrales bleu cheese.
roasted poblano chiles baked with a savory mixture of ground lamb, yellow squash & zucchini, grilled pineapple and sundried cherries, with traditional almond-goat cheese sauce.
pan-seared chicken breast stuffed with mexican chorizo, spinach, sundried tomatoes and a blend of chihuahua and goat cheese, with sweet ancho chile mole.
colorado thick, house-cut ribeye with smoky-spicy red chile guajillo sauce, crumbled queso fresco and fresh avocado and tomatillo "guacamole"
sauteed jumbo prawns with white wine and ancho chiles, tomatillos, sundried tomatoes, pine nuts and asparagus
traditional strawberry-filled mexican doughnuts' rolled in cinnamon & sugar, with warm chocolate ganache for dipping.
baked mexican vanilla custard accented with shaved coconut and chopped pistachios, with caramel sauce.
signature ice cream made with 100% agave tequila, in a sopapilla cup with raspberry sauce and powdered sugar.
xo cafe (coffee-flavored liqueur made with tequila) and half & half shaken to chill, garnished with coffee beans.
sauza tres generaciones anejo tequila, kahlua mexican liqueur and fresh-brewed house coffee, sprinkled with cinnamon
hints of vanilla and spice with full oak.
toasted almonds and vanilla bean
full cinnamon, honey and caramel.
Menu for Agave Mexican Table & Tequileria provided by Allmenus.com
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