Blue Agave Restaurante y Tequileria MenuSouth Baltimore Main Menu
made in-house with fresh avocado, lime, cilantro, chiles, tomato & onion
rolled chicken tacos with serrano chiles and jack cheese with mole verde.
flakey turnovers stuffed with sauteed mushrooms, garlic and guajillo chiles in port wine reduction
shredded pork, tomato, raisin, fried plantain, almonds and sweet spices with mole poblano.
grilled tequila-lime shrimp and roasted corn garnished with a fresh arugula & tomato salad.
appetizer assortment: chipotleshrimp corn cake, chicken flautas, chile/cheese tamal, queso stuffed jalapeno, shrimp quesadilla, fresh guacamole & salsa.
grilled assortment of mexican chorizo and longaniza sausages, dos equis marinated skirt steak, and grilled quail. served with mole verde & red chile sauce.
fresh fish/seafood cured in hand squeezed lime juice, tossed with red onion, chiles, tomato & select ingredients of the day. limited availability, ask server. market price.
a traditional blend of four mexican cheeses served hot with warm flour tortillas. add jumbo lump crab meat market price
roasted poblano chile with mexican cheeses, grilled corn and roasted garlic, topped with mole chatino.
fresh corn tamales with poblano chiles and mexican cheeses in mole verde.
chipotleseared shrimp on sweet buttermilk cakes topped with pico de gallo.
cornmeal crusted calamari flash fried served with a mango-serrano salsa, mixed greens & chipotle aioli.
steamed prince edward island mussels with smoked chile cream sauce, pan tostado & habanero rouille.
a generous serving of our homemade soup. selection and price varies.
spring mix, avocado, tomato and black beans, topped with cotija cheese in a honey lime dressing.
classic caesar topped with cotija cheese and chilelime tortillas.
spring mix with slivered red onion and dried cherries, topped with toasted pepita encrusted goat cheese rounds drizzled with a prickly pear-jalapeno vinaigrette.
a large entree salad of romaine heart, roma tomato, grilled asparagus, potato & portabella, topped with sliced avocado, in a tamarind-chipotle vinaigrette
chile guajillo, chile ancho, cloves, allspice, cinnamon, pumpkin seeds, sesame seeds, almonds and ibarra chocolate. puebla
chile poblano, chile serrano, cumin, oregano, epazote, pumpkinseeds and corn tortillas. veracruz
chile mulato, chile pasilla, canela, anise, cloves, prunes, dried cherries, raisins, almonds, walnuts, hazelnuts, peanuts, sesame seeds, pumpkinseeds and ibarra chocolate. veracruz
chile de arbol, chile guajillo, black peppercorns, oregano, cloves, pumpkinseeds, sesame seeds, peanuts, almonds and walnuts. oaxaca
chile amarillo, cloves, avocado leaves, peanuts, tomatillo, cinnamon and allspice. oaxaca
tender pulled chicken rolled with refried beans and cotija cheese. red chile rice & mole verde.
grilled skirt steak rolled with black beans and cotija cheese. agave rice & red chile sauce.
smaller versions of our burrito de pollo (chicken) and burrito de carne asada (steak).
seasonal vegetables tossed with basil pesto, topped with queso, guacamole, pico de gallo & finished with salsa de huitlacoche.
pulled chicken with mexican cheeses. agave rice & black beans.
pulled chicken with mexican cheeses in green chile sauce topped with slivered red onion and cotija cheese. red chile rice and refried beans.
roasted vegetables tossed with chihuahua and cotija cheeses. agave rice & huitlacoche salsa.
slow roasted sweetened pork with refried beans, jalapeno and radish escabeche, corn tortillas & pico de gallo.
flash grilled dos equis marinated skirt steak with refried beans, potato hash & warm corn tortillas.
roasted portabella mushroom stuffed with goat cheese and huitlacoche served with swiss chard, potato hash and salsa de nopales, topped with mole chatino.
pastelillos de cangrejo broiled jumbo lump crab cakes topped w/ avocado crema and grilled corn-black bean salsa. served on jalapeno corn cakes & seasonal vegtables. market price
plantain encrusted chilean sea bass in a mangohabanero sauce with jicama slaw, black bean salsa & agave rice. market price
seared diver scallops in tequilalime butter on jalapeno cheddar polenta with grilled pineapple salsa.
grilled 10oz ny strip steak drizzled with a robust ancho chile bbq sauce. served with blue agaves esquites and sauteed red chard.
bacon wrapped pork tenderloin in habaneromango bbq served with roasted sweet potato mash, tostones & wilted chard
spice rubbed grilled duck breast with potato hash & swiss chard in a mangoduck reduction
flavorful seasoned black bean & vegetable cakes topped with avocado and chipotle crema, served with vegetable sautee.
dry chile rubbed sushi grade tuna seared rare, with black bean puree, fresh avocado, sliced mango, chipotle slaw & corn tortillas.
grilled chile rubbed 8oz salmon filet topped with a tropical fruit/serrano chile salsa, served with plantain & poblano chile black rice and grilled asparagus.
mussels, clams, shrimp and scallops in a picante, roasted garlic, wine sauce atop plantain & poblano chile black rice.
seasoned, grilled lamb chops in a spicy yet subtly sweet white-chocolate mole with goat cheese potato gratin and frisee salad.
marinated pork tenderloin medallions lightly dusted with dried ancho chile and mexican chocolate then pan seared. served with roasted corn yukon gold mash, and wilted chard, finished with spicy mango sauce
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