| Appetizers |
| Fresh Guacamole - $5.00 |
| Simple & Pure: Avocado, serrano
chile, cilantro & lime. Served
with purple corn chips. |
| Ceviche de Corvina y Pulpa -
$9.00 |
| (available Friday, Saturday,
and Sunday only) |
| The freshest Corvina (Redfish)
and baby octopus marinated in
fresh lime and orange juices.
Garnished with diced avocado and
plantain chips. |
| Flautas de Puerco - $5.50 |
| Roasted pork tacos with asadero
cheese. Chile rojo y molé amarillo.
|
| Grilled Buttermilk Corn Cakes
- $8.50 |
| A Blue Agave specialty: chipotle
seared shrimp on corn cakes with
salsa fresca. |
| Queso Fundido - $5.50 |
| Bubbly hot blend of smoked cheddar,
jack & asadero cheeses, flour
tortillas. |
| Queso Fundido con Chorizo -
$6.50 |
| Carne Asada Quesadilla - $7.00 |
| Thinly sliced grilled steak
with smoked cheddar cheese in
corn tortillas. |
| Chile Relleno - $ 6.50 |
| Roasted and stuffed poblano
chile. Queso fresco, asadero,
smoked cheddar, epazote, fresh
corn and roasted garlic. Served
with Suiza sauce. |
| Sopes de Pollo Tinga - $7.50 |
| Traditional masa cakes topped
with spicy chipotle-onion chicken,
refried beans and queso cotija.
Guacomole and crema to finish...si
que si!!! |
| Quesadillas de Huitlacoche -
$7.50 |
| A Blue Agave specialty: Exotic
"Corn Mushroom" delicacy! Filled
with asadero and cotija cheeses.
Set on top of a pool of Suiza
sauce. |
| Quesadillas de Birria - $7.50 |
| Slow-roasted goat shredded with
asadero & cotija cheeses. Served
with grilled scallion, radish
and charred tomato-jalapeño salsa.
|
| |
| Platillos
Especiales para cena de verano |
| Parraillada para 2 - $14.00 |
| New assortment from the grill!
Fresh jalapeño chorizo & loganiza
sausages, grilled quail with molé
amarillo, quesadilla de birria
(goat) with charred tomato-jalapeño
salso, queso cotija, queso fresco,
cactus salad and warm tortillas.
|
| Entremes Surtido - $12.50 |
| Assortment of appetizers: 1
chipotle shrimp corn cake, 2 flauntas
de puerco, 1 tamale de pollo en
ojas de platano, 1 quesadilla
de carne and 1 quesadilla de Huitlacoche.
Molé Amarillo & Red chile sauces
, as well as fresh daily guacamole.
|
| |
| Cena de
Verano - Summer Dinner - Sopas
y Ensalada |
| Gazpacho de Tomato Amarillo*-
$6.00 |
| Chilled yellow tomato soup with
tomatillos, hot house cucumbers,
cilantro, lime juice, red onion,
sherry vinegar and olive oil.
Habanero heat to liven it up!
Finished with avocado cream and
purple tortilla haystack. |
| Sopa de Ajo- $5.50 |
| Fresh roasted garlic soup, thickened
with masa and a light cream. Garnished
with a red chile swirl and roasted
corn-cactus salsa.. |
| Ensalada de la Casa - (med)
$5.00 (large) $7.00 |
| Baby field greens are tossed
with our signature toasted pumpkinseed
vinaigrette. Dressed with jicama,
fresh orange, radish toasted pumpkinseeds
and queso fresco. |
| Caesar Hojas Enteras - $5.50 |
| El Clássico! Just like the original
Caesar salad at Victor's Restaurant
in Tijuana, México. We use extra
virgin olive oil, sherry vinegar
and anchovies. Whole-leaf romaine
hearts are hand-tossed with dried
Mexican Cotija cheese and chile-lime
"tortilla-tons". |
| The Heart
Of Mexico Summer Menu - Cena de
Verano |
| |
| México City, west of Guadalajara,
east to Vera Cruz and south to
Oaxaca. We fuse complex dishes
of central México, predominantly
México City, with the soulful
simplicity of surrounding regions.
Molé Negro and Molé Amarillo from
Oaxaca, Molé Poblano from Puebla
pre-Hispanic roots of Molé Verde
and lesser known Molé de Xico
of Veracruz; pure, concentrated
flavors that vary as readily as
the terrain. Enjoy your journey
of the taste buds! |
| Camarones al Salsa de Huitlacoche
- $18.50 |
| New to the menu: Seared Black
Tiger shrimp in a rich achiote-shrimp
stock. Finished with the "Mexican
Truffle" Huitlacoche and charred
tomato. Sauteed nopales and agave
rice. |
| |
| Pechuga de Pato a la Parrilla
con Molé de Xico- $16.00 |
| Marinated and grilled duck breast.
Served with Molé de Xico, a nutty-fruit
version of traditional molé. Xico,
a town in the state of Veracruz,
is popular for this little know
member of the molé family. Served
with grilled nopales and roasted
corn mash. |
| |
| Lamb Colorado - $15.00 |
| Baked overnight in banana leaves,
tender leg of lamb chunks are
simmered in a rich Casacabel-Ancho
chile sauce. Served with refritos,
agave rice and flour tortillas.
A regional favorite, popular in
Baja California and Guadalajara.
|
| |
| Chuleta de Puerco con Molé Negro
Oaxaqueña - $17.00 |
| House-cured bone-in, double-thick
pork loin chop. Features Black
Molé from Oaxaca, often called
the "Land of the Seven Moles".
Dressed with roasted corn Yukon
Gold mash and sautéed red chard.
|
| |
| Mahi Mahi Veracruzana - $16.50 |
| Seared Mahi Mahi drapped with
traditional Veracruz sauce. Made
from fresh tomatoes, poblanos,
lime, Spanish olives, garlic and
Mexican orégano. Served with agave
rice, black beans and warm flour
tortillas. |
| Enchiladas con Molé Poblano
- $13.50 |
| White corn tortillas stuffed
with hand-pulled chicken, queso
fresco and jack cheeses. Topped
with a traditional Molé Poblano
of Puebla. Served with agave rice
and black beans. |
| Pajaritos con Molé Verde y Mole
Amarillo - $16.50 |
| Grilled Quail served with both
green molé and spicy yellow molé.Served
with Jicama-Pepita slaw and sauteed
red chard. |
